Shelly's Recipe

* ENCHILADA CASSEROLE *

Category: Ground

1 lb ground beef
1 cup diced Spanish onion
3 tbsp vegetable oil
3 tbsp flour
1 (15 oz) can tomato sauce
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chilies
1 tbsp minced jalapeno pepper
2 tbsp chopped fresh cilantro
2 cloves garlic, minced
1 cube beef bouillon
2 tsp chili powder
1 tsp cumin
2 cups water
15 corn tortillas
2 cups shredded Colby jack cheese
Green onion, chopped

In a large skillet, brown the ground beef, and onions. Drain fat. Remove the beef from pan and set aside.

In the pan drippings stir in the oil and flour. Add the tomato sauce, enchilada sauce and water smoothing out lumps as you go. The sauce should be fairly thin. Add more water if needed.

Stir in the chilies, jalapenos, cilantro, garlic, cumin, chili powder and the bouillon cube. Bring just to a boil and turn on warm to keep heated. Dip tortillas in and out sauce to soften, and then place the tortilla on a plate. Add desired amount of beef mixture and cheese.

Roll the tortilla up and place in a 9 inch x 15 inch greased baking pan. Repeat procedure until baking pan is full. Pour sauce over the filled tortillas. Sprinkle more cheese and green onion on top. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly in at.