Mommas Enchiladas

• 1 1/2 cup shredded cheese
• 1 cup sour cream
• 1 can Wolfbrand Chilli
• 1/4 cup chopped onion
• 1 lb ground beef
• 10 corn tortillas
• 1/4 vegetable oil
• 1/2 tsp chili powder

1. First brown your ground beef in a salute pan.
2. Drain.
3. Season with Lawrys and Garlic powder.
4. Pour oil as needed and chili powder a little at a time in a small frying pan and soften each corn tortilla.
5. Fry them enough until each tortilla is soft enough to roll.
6. Stuff each tortilla with some of the ground beef mixture, some shredded cheese and roll the tortilla.
7. Do this to all the tortillas, fry more tortillas as needed.
8. Grab a 8x10 casserole dish, spray with non stick spray and place each enchilada with the rolled seam down.
9. Once all tortillas are rolled, warm the chili in a small quart pan until smooth and pourable.
10. This can be done in microwave as well.
11. Poor chili all over the rolled tortillas until they are covered.
12. Also use the shredded cheese on top of the enchiladas, as desired.
13. Pop the enchiladas in the oven at 350 for about 20 minutes, until the enchiladas are warm.
14. Be sure to check as needed so that they don't fry at the bottom, this is a common mistake.
15. Enchiladas can be hard on the bottom if left baking too long.
16. Add onions and sour cream on top as garnish when serving.

shredded cheese, sour cream, chilli, onion, ground beef, corn tortillas, vegetable oil, chili powder

Taken from cookpad.com/us/recipes/363988-mommas-enchiladas (may not work)