Cooking Instructions
- 1
In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally.
- 2
While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper.
- 3
Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas.
- 4
Pour sauce over the enchiladas and sprinkle with cheese as desired.
- 5
Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly.
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