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Backwoods Bound Enchiladas
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~ 1 package Backwoods Bound Chili Seasoning Mix
~ 2 lb's lean ground beef or ground deer
~ 2 packs of large floured tortillas
~ 3 cups water, divided
~ 2 beef bouillon cubes
~ 1 tbsp chili powder
~ 3 tbsp corn starch
~ 2 cups shredded cheddar cheese
~ cooking spray
optional ingredients:
~ 1 1/2 cups canned beef broth may be used in place of the bouillon cubes and 1 1/2 cups water.
~ cubed frozen Potatoes O'Brien can be added to the meat mixture for a different taste.
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In a skillet, brown the ground beef. Drain any fat from the meat.
Add chili seasoning mix and 1 cup water. Cover and simmer for 20 minutes. Set aside.
Spray a 9x13 cake pan with the cooking spray. Place one tortilla on a plate and place 2-3 tablespoons of the meat mixture in the middle of the tortilla. Roll up and place in the cake pan seam side down.
Repeat the process with the rest of the tortillas and the meat mixture placing them side by side in the cake pan.
Bring 1 1/2 cups water to a boil and reconstitute the bouillon cubes. Place the beef broth into a clean skillet and add the chili powder. Heat over medium heat.
Into the remaining 1/2 cup water whisk the corn starch until smooth. Add this to the chili broth stirring constantly until a thick gravy is formed.
Pour the gravy over the filled tortillas in the cake pan.
Cover with the cheese and bake for 30 minutes at 350 degrees.
Let stand 5 minutes for easier serving.
Enjoy!
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