Saturday, March 19, 2011


This is a nice change of pace for enchiladas.
John's Rating: 8
3 Tbsp. butter
3 Tbsp. flour
3 cups water
2 Tbsp. chili powder
3/4 tsp. garlic salt
1/2 lb. ground beef
1/2 lb. ground sausage
1/4 cup chopped onion
1 cup refried beans
4 flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Recipe adapted from: Taste of Home

Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream


  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
  • Spread 1/4 cup sauce in a greased 11x7-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 4 servings.

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