Place the following ingredients in a blender and blend until smooth
- 1/4 of a medium sized onion
- 1/2 can diced green chili peppers
- 2 tsp Spiceitup! Jalapeno Dusting Salt
- 2 tsp chili powder
- 1/2 cup diced red bell pepper (about what's left from Meat Mix below)
- 1 cup Spiceitup! Bloody Jalapeno
In a separate small mixing bowl, empty
- 1 14.5 oz can of chicken broth
- Then, dissolve completely in broth
- 1/3 cup of white flour
- 1 tsp corn starch
Combine and heat on medium-high in a large sauce pan
- 2 cups Spiceitup! Bloody Jalapeno
- 1 - 14.5 oz can chicken broth
- 1 cup water
- Ingredients from Step 1 and Step 2
Stir constantly until well blended on medium-high heat. Reserve 2/3 cup of sauce to add to the Meat Mixture below. Cover until time to pour over the enchiladas.
Brown and Drain
- 1-1/2 lbs ground beef
- Then, add the following and sauté for 7-10 minutes on medium heat, mixing well
- 1 cup fine diced white onion
- 1 tblsp Spiceitup! Jalapeno Dusting Salt
- 2 tsp of chili powder
- 1/2 of a 4.5 oz can of diced green chili peppers
- 1 tsp garlic powder
- 1/2 cup of fine diced red bell pepper
- 1/2 cup of fine chopped sun dried tomatoes
When ingredients are well blended add 2/3 cup of Sauce Mix and combine. Cover mixture until time to prepare enchiladas. Leftover meat can be added to canned chili or added to a salad.
- 8 corn tortillas at room temperature
- 8 slices of jalapeno jack cheese
- 2 cups of Kraft Mexican Four Cheese Mix
- 9" X 13" baking dish (will hold 8 enchiladas)
Place a corn tortilla on a plate, divide a slice of cheese in 3 equal pieces and overlap down the center of each tortilla. Spread 1/3 cup Meat Mixture evenly on top of cheese.
Carefully roll as tightly as possible and set enchilada in pan. When all 8 enchiladas are in pan cover with Sauce Mix. Then, evenly sprinkle cheese mix on top. Place pan in a cold oven and bake at 350 degrees for 30 minutes. Yum!
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