Beef Enchiladas

1 ½ cups Bisquick baking mix
¼ cup plus 2 Tbs. boiling water
1 pound ground beef
1 cup shredded Monterey Jack cheese (about 4 oz.)
¼ cup sliced green onions
1/3 cup dairy sour cream
1 Tbs. parsley flakes
½ tsp. salt
1/8 tsp. pepper
3 cans (8 ounces each) tomato sauce
1 cup water
2 – 3 tsp. chili powder
½ tsp. oregano leaves
¼ tsp. ground cumin
1 clove garlic, finely chopped

Stir baking mix and 1/4 cup plus 2 Tbs. boiling water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Divide dough into 10 equal parts. Shape each part into a ball. Roll each into a 5 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side. Place tortillas between folds of damp paper towel to keep them from drying out,.

Cook and stir ground beef in 10 inch skillet until lightly browned; drain. Stir in ¾ cup of the cheese, the onions, sour cream, parsley, salt and pepper. Cover and set aside. Heat remaining ingredients to boiling in 2 quart saucepan, stirring occasionally,. Reduce heat; simmer uncovered 5 minutes. Heat oven to 350. Spoon about 1/4 cup beef mixture onto each tortilla. Roll up; place seam side down in ungreased 13 x 9 inch pan. Pour sauce over tortillas; sprinkle with remaining cheese. Bake uncovered until sauce is hot and bubbly, 20 to 25 minutes. 5 servings.

Note: Chicken (rotisserie) may be substituted for the beef. A jar of your favorite tomato sauce maybe used instead of making the original.


Submitted by Dottie