Lindas Enchiladas Revised Recipes

MOMMA LINDA'S ENCHILADAS

Steps:

• 1. Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• 2. Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• 3. In a saucepan, place the chili and bring to a slow simmer...do not boil the chili! Set it aside.
• 4. In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• 5. Wash and chop the green onions and the white onion and set aside in separate bowls. (Dont mix them together)
• 6. Place the cheese in a bowl so it can be coming to room temp.
• 7. Now your ready to start assembling the enchiladas. In a plate, lay 1 tortilla...(keeping the rest warm)top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion and a pinch of cheese. Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once youve made a few. (Reserve some cheese and green onions, you will use those later) Keep stuffing until all the tortillas are used and placed in your baking pan. Pour the hot chili all over the tops making sure to cover every inch...any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with remaining cheese and then green onion! Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesnt burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa and spanish rice! Sour cream is optional! Serves 20 slightly hungry people or 10 very hungry people!

LINDA'S ENCHILADAS

Steps:

• Brown meat and onion in large frying pan.
• Drain.
• Combine with olives and cheese in large bowl.
• Mix well.
• Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers.
• Leave in for 30 seconds.
• Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
• Roll up and place seam side down in 13 x 9 pan.
• Repeat until all tortillas have been used.
• Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
• Bake at 350 degrees for 20 minutes.
• Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
• We did a lot of hand signals.