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Beef/Turkey Enchiladas


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  • 1 1/2 lbs ground beef
  • 1 1/2 lbs ground turkey
  • 1/3 cup fresh onion
  • 1/4 cup minced garlic
  • 2 TBSP chili powder
  • 1 TBSP onion powder
  • 2 TBSP garlic powder
  • 1/4 cup chili powder
  • 1/3 cup taco seasoning (Old El Paso)
  • 1 tsp. dried cilantro
  • Dash ground red pepper (cayenne)
  • 5 to 6 cups of water
  • 4 cans mild enchilada sauce (Old El Paso)
  • 20 to 24 flour tortillas
  • LOTS of shredded Cheddar cheese (I use 6 bags)



Step 1

In large frying pan, mix and cook first 5 ingredients. Drain grease, put back in skillet. Add next 7 ingredients, stirring well. Cover and simmer on low heat about 1 1/2 hours, then turn heat up to medium-high, bring to a boil, stir constantly. Allow majority of the water to evaporate. [Cover. Let set on stove until cool. Then put in zip lock bags and place in fridge for 12 to 48 hours. Will probably need two 9x13-inch pans; each pan will hold around 10 to 12, depending on how full you fill them. Remove meat from fridge, place in bowl and microwave until warm.] In large glass dish or pan, spread enough of the enchilada sauce to cover the bottom of baking pans; set aside. Place tortilla on work surface, add some meat mixture and some of the cheese. (Don’t over fill; fill up, but mixture should not fall out the sides.) Place in the baking dish or pan; repeat until pan is full, cover with remaining enchilada sauce, but do not "drown" them; make sure ends of tortilla shells and the edges of pan have sauce to keep them from sticking. Sprinkle cheese on top and cover with foil. Bake at 350 degrees for 30 to 45 minutes

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