Beef Enchiladas, Cheese Sauce Recipes, Collard Valley Cooks

Welcome to Collard Valley Cooks! Have you ever wished you could make your Enchiladas taste like Mama made them? Or how about they be authentic Mexican cuisine?
Here is a comment from a viewer about our enchiladas: Ms. Tammy, Thank you for sharing your enchilada recipe online! I'm from Texas and of Mexican descent, and we really like this recipe. I've made it for my family and friends before, and they loved it! I've invited some retired military friends over for Memorial Day and asked what they wanted to eat. They all want these enchiladas again! Have a blessed Memorial Day! Leti
Could you kindly consider leaving a comment if you enjoy this recipe?
This recipe is in our Vol. 2 Cookbook: https://collard-valley-cooks-store.myshopify.com/collections/all
Recipe is printable from our website here: https://www.collardvalleycooks.com/beef-enchiladas.html
Beef Enchiladas
Beef: 1.5 LB. GROUND CHUCK
(brown pressing with spoon separate
beef - drain) add:
1 TSP. SALT
1/4 TSP PEPPER
Enchilada Sauce: Use my Enchilada Sauce recipe
Pg. 92! Place in easy pour liquid measuring cup or
old clean salsa jar.
Cheese Sauce: Combine:
2 CUPS SHREDDED MEXICAN BLEND CHEESE
3/4 CUP HALF AND HALF
1/4 CUP WATER
Microwave on 1-minute intervals and mix with fork
until creamy. Put in liquid measuring cup for easy
pour.
Corn tortillas
Spray 13x9 pan with cooking oil. Stuff tortillas with
cheese and/or beef and fold sides over top of stuffing.
Place close together in a single row along pan. Top
with enchilada and cheese sauce and sprinkle with
shredded cheese. Bake until hot and bubbly. Makes 6
servings.
Remove and plate with chopped lettuce, tomato, sour
cream, garnish with beef and onion, and Enjoy!