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Beef Enchiladas Recipe


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     Beef Enchiladas

Category   Entrees - Maindishes
Sub Category   None

1 1/2 cups Bisquick baking mix
1/4 cup plus 2 Tablespoons boiling water
1 pound ground beef
1 cup shredded monterey jack cheese (about 4 ounces)
1/4 cup sliced green onions
1/3 cup sour cream
1 Tablespoon parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 cup water
2 to 3 teaspoons chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped

Stir baking mix and 1/4 cup plus 2 Tablespoons boiling water to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Divide dough into 10 equal parts. Shape each part into a ball. Roll each into a 6 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side. Place tortillas between folds of damp paper towel to keep them from drying out. Cook and stir ground beef in 10 inch skillet until light brown; drain. Stir in 3/4 cup of the cheese, the onions, sour cream, parsley, salt and pepper. Cover and set aside. Heat remaining ingredients to boiling in 2 quart saucepan, stirring occasionally. Reduce heat; simmer uncovered 5 minutes. Heat oven to 350 degrees. Spoon about 1/4 cup beef mixture onto each tortilla. Roll up; place seam sides down in ungreased oblong pan, 13 x 9 x 2 inches, or baking dish, 13 1/2 x 8 3/4 x 1 3/4 inches. Pour sauce over tortillas; sprinkle with remaining cheese.
Bake until sauce is hot and bubbly, 20 to 25 minutes.

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