ENCHILADOS

Name: ENCHILADOS
Ingredients: 1 dozen canned tortillas; 8 oz. (or more) grated Cheddar cheese; 1 1/2 lbs. hamburger; 1 can enchilados sauce (mild); 1 chopped onion

Ingredients

1 dozen canned tortillas
8 oz. (or more) grated Cheddar cheese
1 1/2 lbs. hamburger
1 can enchilados sauce (mild)
1 chopped onion

Method

Fry hamburger, scrambled style. Heat enough oil in skillet to fry tortillas just long enough to make them plyable (about 30 seconds) Drain on paper towels. Put hamburger on tortilla with onion and a little bit of cheese. Roll and fasten with toothpick. Place in baking dish. Pour enchilada sauce over these and sprinkle the rest of cheese over top. Bake at 350 degrees about 25 minutes.

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Photograph of printed page 56 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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