Easy No-Bake Tex-Mex Enchiladas from Scratch - Kitchen Wrangler | Melissa Guerra
Life is too short not to eat a piping hot plate of Tex-Mex Enchiladas as often as possible. More enchiladas please, and less fuss.
Ingredients
- 2 oz. dried chile ancho
- 1 clove garlic, peeled
- 2 cups water
- ½ lb. ground beef (80% lean is best)
- 1 large onion, finely chopped
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
- 24 corn tortillas
- 1 lb. shredded cheese
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