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1
For Sopapillas: Mix 4 cups Tortilla mix with 1 cup milk, knead several times and allow to rest while preparing filling and cheese sauce.
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2
FOR FILLING: Brown hamburger with onion and salt & pepper to taste.
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3
Drain if needed.
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4
Add green chilies & cheddar cheese, keep warm.
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5
FOR SAUCE: While hamburger is browning combine enchilada sauce, soups, evaporated milk and Velveeta cheese in a medium sized sauce pan.
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6
Heat on low, watching closely because is scorches easily, until cheese is melted.
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7
Heat oil or shortening in deep fryer or large sauce pan, youll want it really hot.
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8
Roll out sopapilla dough to approximately 1/4 (I usually divide the dough in half to make two batches), cut into triangles.
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9
Dont be skimmpy on size because you want them big enough to stuff full of filling!
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10
Fry sopapillas in hot oil (good test is to pinch off a small amount of dough place it in the oil and if it rises quickly to the top, its hot enough).
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11
Brown lightly on each side and drain on paper towel.
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FOR ASSEMBLY: Cut a slit in each sopapilla and fill with meat mixture.
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13
Top with cheese sauce, lettuce, tomato & your favorite salsa.
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14
Extra sopapillas?
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15
YEA!
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16
Instant dessert....serve em up with some warm honey!
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17
For a quick enchilada casserole, alternate torn corn tortillas with the leftover meat mixture in a 9x13 baking dish.
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Top with cheese sauce and bake at 350 degrees until cheese sauce is bubbly!
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19
For rolled enchiladas: Roll meat mixture in flour or corn tortillas (or both!
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), place in baking dish and top with cheese sauce, bake at 350 degrees until cheese is bubbly!
