Stuffed Sopapillas

For Sopapillas:
Mix 4 cups Tortilla mix with 1 cup milk, knead several times and allow to rest while preparing filling and cheese sauce.

FOR FILLING:
Brown hamburger with onion and salt & pepper to taste. Drain if needed. Add green chilies & cheddar cheese, keep warm.

FOR SAUCE:
While hamburger is browning combine enchilada sauce, soups, evaporated milk and Velveeta cheese in a medium sized sauce pan. Heat on low, watching closely because is scorches easily, until cheese is melted.

Heat oil or shortening in deep fryer or large sauce pan, you’ll want it really hot. Roll out sopapilla dough to approximately 1/4″ (I usually divide the dough in half to make two batches), cut into triangles. Don’t be skimmpy on size because you want them big enough to stuff full of filling! 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, it’s hot enough). Brown lightly on each side and drain on paper towel.

FOR ASSEMBLY:
Cut a slit in each sopapilla and fill with meat mixture. Top with cheese sauce, lettuce, tomato & your favorite salsa.

Extra sopapillas? YEA! Instant dessert….serve ‘em up with some warm honey!

For a quick enchilada casserole, alternate torn corn tortillas with the leftover meat mixture in a 9×13 baking dish. Top with cheese sauce and bake at 350 degrees until cheese sauce is bubbly!

For rolled enchiladas: Roll meat mixture in flour or corn tortillas (or both!), place in baking dish and top with cheese sauce, bake at 350 degrees until cheese is bubbly!