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Source: Betty Crocker® Cookbook

Easy Oven Enchiladas
Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.
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Serves: Makes 6 enchiladas
Prep Time: 15 minutes
Cook Time: 35 minutes
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1 pound lean ground beef
1/2 cup milk
1 1/3 cups hot water
1 package Hamburger Helper® cheesy enchilada
6 Old El Paso® flour tortillas for burritos, (8 inches in diameter)
1 jar (16 ounces) Old El Paso® salsa, (any variety)
1 cup shredded Cheddar cheese, (4 ounces)
3 tablespoons milk




1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.


High Altitude (3500-6500 ft)
Increase hot water to 2 cups and simmer time to about 12 minutes.





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