Serves: 5
Total Calories: 790
Combine first 4 ingredients in large pot and mix until smooth. Add next 5 ingredients and cook on high until boiling. Reduce heat and simmer for at least 2 hours. Dip corn tortillas in sauce to soften them. Put 2 tablespoons of meat and cheese in each shell. Roll them up side by side in a 9 x 13 inch pan. Pour remaining sauce over the top. Cover with tin foil and bake at 350° for 45 minutes.
This Enchiladas recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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