food, and I'm biased toward it. The big difference is in the chile, and I've begun this little New Mexican food series with my Secret Santa Fe Red Chile Sauce which I assume you will make ahead of time.
Over the years I've migrated toward easier ways of making dishes. Here I show you the traditional rolled method of making these enchiladas, and the simpler layered version.
2 cups Secret Santa Fe Red Chile Sauce
1 cup onion, chopped
1 tablespoon oil
8 ounces cheddar cheese, grated
12 pieces corn tortillas
1-1/2 pounds ground beef
Toppings: shredded lettuce, sour cream or plain yogurt
Servings: 6 Serving Size: 2 rolled enchiladas Preparation time: 45 minutes to 1 hour
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you!
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: