HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef Crispy Beef Enchiladas with Smoked Cheddar Sauce Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Smoked Cheddar Sauce: 1 tbsp. butter 1 tbsp. minced fresh garlic 1/2 cup milk 1 cup roasted red peppers, chopped 3/4 cup grated smoked Cheddar cheese 1/2 cup grated mild Cheddar cheese 2 tbsp. sliced green onions 2 tbsp. chopped fresh cilantro leaves 1/4 tsp. cayenne pepper 1/4 tsp. ground cumin 1/2 tsp. salt 1/4 cup sour cream Enchiladas: six 6 inch corn tortillas oil for frying 6 ounces browned ground beef 2 tsp. taco seasoning 3/4 cup shredded Pepper Jack cheese 1/2 tsp. chopped fresh cilantro leaves Directions For Sauce: Melt butter in a small saucepan over medium-high heat. Add garlic and cook, stirring, 30 seconds. Add milk and bring to a boil. Add roasted peppers, both Cheddar cheeses, green onions, cilantro, cayenne, cumin and salt and reduce heat to low. Cook, stirring constantly, until Cheddar is melted. Remove sauce from the heat and cool completely. Stir sour cream into the cooled sauce until well blended. For Enchiladas: Preheat oven to 400 degrees. Heat oil to 350 degrees in a deep skillet. Quickly dip tortillas in hot oil to soften. Drain on paper towels. Place tortillas flat. Stir together browned ground beef and taco seasoning. Divide beef mixture between tortillas. Sprinkle 1/2 cup Pepper Jack cheese over beef. Roll up tortillas tightly and secure with a toothpick. Fry enchiladas about 1 1/2 to 2 minutes until crisp. Drain on paper towels. Transfer fried enchiladas to a baking pan and sprinkle with remaining 1/4 cup cheese. Bake about 2 minutes until cheese is melted. Sprinkle cilantro over and serve with sauce. Makes 6 enchiladas. Related Recipes •   Chicken Enchiladas •   Acapulco Enchiladas •   Fork and Spoon Meatloaf •   Quick Camp Fire Boston Burgers •   Quick Barbecue Biscuit Cups •   Texas Tortillas •   Quick Cheeseburger Pie •   Shortcut Beef Stroganoff •   Quick Taco Bake Casserole •   Quick and Easy Double Cheese Chili •   Quick Chili Spaghetti •   Famous Diner Beef and Beer Chili •   Dinner Omelet Mexicana •   Grilled Oriental Burgers •   Mexican Dip •   Cheddar Ribbon Meat Loaf •   Creamy Chicken Enchiladas •   Baked Southwestern Beef Stew •   Corned Beef Oven Omelet •   French Beef Stew View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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