Karen wrote:
> I decided to experiment when making ground beef enchiladas by not pre-
> browning the ground beef but instead filling each tortilla with raw
> ground beef. I have always wondered how using raw beef or chicken
> would work. It certainly saves on the clean-up end of the procedure,
> not using an extra pan for the browning step.
>
> For each enchilada, I filled a small amount of ground sirloin with a
> slice of cheddar cheese and diced raw white onion. I seasoned with
> Grandma's chili powder and salt and pepper and rolled this up in a
> corn tortilla. Eight enchiladas lined up in a glass pan worked out
> nicely, and I covered with canned Las Palmas enchilada sauce.
>
> Baked at 350 for an hour.
>
> I didn't turn out bad, actually. The meat was thoroughly cooked, and I
> think I could've shortened the cooking time quite a bit.
>
> The flavors were simple, but I opted to begin with few ingredients in
> the first place, so I was expecting that. But, tbt, it wasn't as
> tender, and the little meat clump stayed clumped together. I'm not
> sure if I'd do it again this way.
>
> Karen
>

You could precook the beef or chicken in the sauce you will be pouring
over the rolled tortillas. THen scoop them out and use them as filling.
This way they could be tender and flavorful and your sauce has been
further flavored by the meat.

Melondy