Beef Enchiladas Supreme
2 Spanish Onions, chopped
1 Large Clove Garlic, minced
1 Tsp. Chili Powder
1 Tsp. Mexican Oregano Leaves
1/2 Tsp. Salt
1/2 Cup Enchilada Sauce
1/4 Cup Water
1 Dozen Corn Tortillas
2 7 Oz. Cans Whole Ortega Chilies, cut into 2' wide strips (optional)
1 Lb. Mediumsharp Cheddar Cheese, grated
2 4 Oz. Cans Sliced Black Olives, drained
1 8 Oz. Can Whole Pitted Olives
Sauce:
1/2 Cup Butter
1/2 Cup Flour
1 10 Oz. Can Las Palmas Red Chili Sauce
3 1/2 Cups Water
1/2 Tsp. Ground Oregano
1/4 Tsp. Thyme
2 Tsp. Chili Powder
Garlic
Salt to taste
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