ENCHILADAS                                           2 doz. Soft corn tortillas 3 lbs. Ground chuck fried and seasoned with salt and pepper ...................................Gtavy For Ebchiladas ..............................................................2- 3 cans either Chicken or Beef broth or a combination of both 1 T. chili powder 1 tsp. garlic powder 1-2 tsp. cumin ½ tsp. coarse ground black pepper Add the powders to the broth and heat; as the broth is heating, mix ¼ - ½ cup cornstarch with about ½ cup water. Mix until smooth then add to hot broth and stir constantly until gravy is thick.   Add 5-6 slices broken up Kraft Deluxe cheese (don't substitute - this melts the best) stirring constantly until the cheese is melted. Turn off heat. Assembly of Enchiladas Dip corn tortillas in hot gravy, then fill with seasoned hamburger, roll tortilla, seam side down. Put ½ slice of Kraft Deluxe cheese on each enchilada, top with gravy. I usually microwave for about one minute to make sure all ingredients are hot. Serve with shredded lettuce, diced tomatoes, green peppers, salsa, avocado, whatever you like best! . Chili Verde 1 lb. Ground chuck - fried ½ c. chopped onion 3-4 diced potatoes 1 - 2 T. chili powder ½ tsp. garlic powder ½ tsp. - 2/4 tsp. cumin powder Coarse ground black pepper to taste 2 or more jalapenos or some type of hot pepper (have even used salsa and crushed red pepper) 1 quart canned tomatoes with juice (may have to add some water if too thick) Simmer until potatoes are done. Add 4-5 slices broken up slices of Kraft Deluxe cheese. Stir until melted. Serve with tortilla chips or alongside the enchiladas. Some like to serve the Chili Verde in a soup bowl before even serving the enchiladas.

Stella, this sounds delicious.. Love Mexican food.. Love Carol -------Original Message------- From: Stella Roper Date: 4/26/2008 7:53:06 PM To: Southern-Chat@rootsweb.com Subject: [SOUTHERN-CHAT] Try Again ENCHILADAS 2 doz. Soft corn tortillas 3 lbs. Ground chuck fried and seasoned with salt and pepper ...................................Gtavy For Ebchiladas ..............................................................2- 3 cans either Chicken or Beef broth or a combination of both 1 T. chili powder 1 tsp. garlic powder 1-2 tsp. cumin ½ tsp. coarse ground black pepper Add the powders to the broth and heat; as the broth is heating, mix ¼ - ½ cup cornstarch with about ½ cup water. Mix until smooth then add to hot broth and stir constantly until gravy is thick. Add 5-6 slices broken up Kraft Deluxe cheese (don't substitute - this melts the best) stirring constantly until the cheese is melted. Turn off heat. Assembly of Enchiladas Dip corn tortillas in hot gravy, then fill with seasoned hamburger, roll tortilla, seam side down. Put ½ slice of Kraft Deluxe cheese on each enchilada, top with gravy. I usually microwave for about one minute to make sure all ingredients are hot. Serve with shredded lettuce, diced tomatoes, green peppers, salsa, avocado, whatever you like best! . Chili Verde 1 lb. Ground chuck - fried ½ c. chopped onion 3-4 diced potatoes 1 - 2 T. chili powder ½ tsp. garlic powder ½ tsp. - 2/4 tsp. cumin powder Coarse ground black pepper to taste 2 or more jalapenos or some type of hot pepper (have even used salsa and crushed red pepper) 1 quart canned tomatoes with juice (may have to add some water if too thick) Simmer until potatoes are done. Add 4-5 slices broken up slices of Kraft Deluxe cheese. Stir until melted. Serve with tortilla chips or alongside the enchiladas. Some like to serve the Chili Verde in a soup bowl before even serving the enchiladas. ------------------------------- To unsubscribe from the list, please send an email to SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message -- No virus found in this incoming message. Checked by AVG. Version: 7.5.524 / Virus Database: 269.23.5/1399 - Release Date: 4/26/2008 2:17 PM .