Cheese Enchiladas With Chile Con Carne at Michael Fornachon blog

Cheese Enchiladas With Chile Con Carne. Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan. Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Preheat oven to 350 degrees f (175 degrees c). Precook a roast or stew meat until it can be easily shredded with forks. Cook, stirring constantly, to toast the flour and spices for 1 minute more. Gradually pour in the chicken. Brown ground beef and drain grease. Add flour and mix until completely dissolved. Simmer over low heat for 10 minutes. Reduce heat to low, cover, and simmer for 1 hour. Add the tomato sauce and water and bring to a boil. Add the tomato sauce and the beef broth and bring to a boil. Add the garlic, 2 1/2 tbsp of the chili powder, and cumin, stirring in the beef. Make the chili con carne sauce.; Add the chili powder, cumin, oregano, and flour.

Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan. Add the garlic, 2 1/2 tbsp of the chili powder, and cumin, stirring in the beef. Stir in the tomato sauce. Brown ground beef and drain grease. Add beef or chicken broth. Spoon the meat sauce (try to get mostly sauce. Add the tomato sauce and the beef broth and bring to a boil. Cook, stirring constantly, to toast the flour and spices for 1 minute more. Chop the onions, grate the cheese, and set aside. Add the chili powder, cumin, oregano, and flour.

Easy Cheese Enchiladas At Home • Love From The Oven Homemade

Cheese Enchiladas With Chile Con Carne Add beef or chicken broth. Brown ground beef and drain grease. Heat the oil in a second skillet on medium heat. Add beef or chicken broth. Preheat oven to 350 degrees. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Sprinkle ground beef, with chili powder, paprika, cumin, garlic powder, salt and pepper. Chop the onions, grate the cheese, and set aside. Add the tomato sauce and water and bring to a boil. Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Make the chili con carne sauce.; Simmer over low heat for 10 minutes. Stir in the tomato sauce. Cook, stirring constantly, to toast the flour and spices for 1 minute more. Reduce heat to low, cover, and simmer for 1 hour. Add the chili powder, cumin, oregano, and flour.

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