Monday, January 31, 2011



(Makes one large Pyrex; heat 350º for 30.)

2 enchilada dry mix
1 ½ lb. gr. beef, chicken, or turkey browned or a couple of the large cans of white meat chicken
1 pkg. large flour tortillas
2 15 oz. tomato sauce
16 oz. shredded cheddar
3 c. water
1 can black beans
1 c. frozen corn
Mix water, tomato sauce, mix in a saucepan and bring to a boil; then simmer 5 min. Stir in half the sauce with meat and corn and beans and half the cheese. Lightly coat each tortilla with sauce to soften. Spoon meat mix onto center of tortilla (splitting meat mix into 10 portions in your head). Roll up and place seam side down in pyrex. You can scrunch all ten in even though you will think you can’t. Pour on remaining sauce and top with remaining cheese

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