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This sauce mix features the right combination of onions, garlic, chili peppers, paprika, cumin and oregano, to make your homemade enchiladas better than ever.
3 cups water
1 can (6 ounces) tomato paste
1 package Lawry's® Enchilada Sauce Spices & Seasonings
1 pound ground beef
2 cups shredded Cheddar cheese, (about 8 ounces), divided
8 corn tortillas
Preheat oven to 350°F. Mix water, tomato paste and Enchilada Sauce Spices & Seasonings in 2-quart saucepan until well blended. Bring to boil on medium heat. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
Meanwhile, brown ground meat in large skillet on medium-high heat. Drain fat, if desired. Stir in 1 cup of the cheese.
Pour 1 cup of the enchilada sauce into 13x9-inch baking dish. Coat each tortilla in remaining sauce. Spoon meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas.
Bake 15 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted.
Variation: Prepare as directed, using 2 1/2 cups shredded cooked chicken or beef in place of the ground beef.
Nutritional Information coming soon!