FIRECRACKER ENCHILADAS RECIPES

Steps:

• In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
• Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
• Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
• Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
• Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.