Cindy's Enchiladas -- Quad-Cities Online Recipe Book
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Cindy's Enchiladas

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Ingredients

1-1/2 pounds ground beef
1 large onion, chopped fine
2 cans (19 ounces each) enchilada sauce, reserve 1/2 cup
2 cans (15 to 16 ounces each) early June peas
2 cans (15 to 16 ounces each) sliced potatoes or 3 medium potatoes, sliced thin and precooked.
2 cups shredded Cheddar cheese, reserve 1/2 cup
1 package (12) large flour tortillas

Instructions

Brown hamburger and chop fine. Drain. Add onion, enchilada sauce, peas, potatoes and Cheddar cheese. Mix all ingredients and cook until hot. Spoon into tortillas and roll up each one and place in a 9x13-inch baking pan, sprayed with nonstick cooking spray. Pour reserve sauce over tortillas and sprinkle remaining cheese on top. Bake at 350 degrees until hot and cheese melts. Serves 6-12.

Cynthia J. Garner
Rock Island



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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