Tune in and learn how to cook Beef & Cheese Enchiladas
with Kevin Doucet of Piggly Wiggly

Saturday 10th at 4:30 pm
Sunday 11th at 4:30 pm
Wednesday 14th at 6:00 pm
Friday 16th at 12 noon

Ingredients:

1 lb Ground Round or Chicken Strips
1 lb Velveeta Mexican Cheese
1 16oz Jar of Pace Picante Sauce (Mild or Hot)
8 Flour Tortillas

Cooking Directions:

Brown ground round in a Teflon Coated Skillet. Drain. Put the meat back in the skillet. Slice half of the Velveeta into layers and mix with ground round. Pour half of the jar of Pace Picante Sauce into the skillet, over the ground round and Velveeta. Mix together. Season to taste. Usually does not require much seasoning.

After the ingredients have been mixed well, remove from heat. Then spoon mixture into flour tortilla. Wrap and place in a baking pan. Slice remaining Velveeta Cheese and place evenly over the top of the Tortilla Wraps. Pour remainder of Pace Picante Sauce evenly over Tortilla and cheese.
Serves 4-6 people.

Microwave Method:
Place in microwave for 5 minutes to melt the cheese on top.

Oven Method:
Oven preheat to 350 degrees. After pouring Picante Sauce over Tortillas and Cheese. Place dish in the oven and bake for 25 minutes.