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Robert Betts
Eric Gasparich
Rahmi Safitri
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3 Members
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Susies' Italian Enchiladas
by Stanley Case (Age: 67)
copyright 06-27-2002


Age Rating: 7 to 127

 
Flour or corn tortillas
(or both)
onions
Sweet pickles (trust me on this)
Hamburger or shredded beef
Enchilada sauce, (lots)
1 cup of water approximately, Olives.
Velveeta cheese (a block
in a box

Cook the meat; chop the onions, olives, pickles, and grate the cheese. Pour enchilada sauce in a deep pan to about 2 inches. Then add about a cup of water. Heat to simmering. Spray COOKING pan with Pam or oil. Pour enough sauce to cover bottom. Preheat oven to 325 degrees. Heat tortillas in sauce, one at a time, until heated through and are soft enough to roll when filled, one at a time. Carefully drain extra sauce and place flat on a plate. Place hamburger down the middle, then cheese, onion, olives and pickles. Roll and place in the pan. Crowd them together so they don't dry out while cooking. When the pan is full, sprinkle the remaining ingredients on top.
Pour sauce to cover-be sure the edges get a little. Tent with aluminum foil and cook at least an hour. They're done when they bubble. Until then, the onions won't be cooked and they won't be as good. Serve with a green salad, and heated refried beans with shredded cheddar cheese, heated as a dip for tortilla chips. They ARE delicious.




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