Colorado-Style Beef Enchiladas

(from saymyname’s recipe box)

Source: Don't Panic, Dinners in the Freezer

Serves 8 people

Categories: Casserole, Ground Beef, Main Dish, OAMC

Ingredients

  • 1 1/4 lbs lean ground beef
  • 1 medium onion, diced
  • 3 -4 tablespoons taco seasoning
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1 (4 ounce) can chopped mild green chilies
  • 1 (8 ounce) can green chili salsa (can use any picante or salsa)
  • 1/4-1/3 cup water
  • vegetable oil, for quick frying
  • 12 corn tortillas
  • 1 lb cheddar cheese or 1 lb monterey jack cheese, grated
  • Sauce:
  • 1 (15 ounce) can mild red chile enchilada sauce
  • 1 (15 ounce) can medium green enchilada sauce
  • 1/3 cup sour cream
  • 3 tablespoons cream or 3 tablespoons milk

Directions

  1. Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).

  2. Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.

  3. Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.

  4. The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.

  5. In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.

  6. Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).

  7. Promptly place tortilla on a plate lined with paper towels to drain excess oil.

  8. Repeat with remaining tortillas, adding extra oil to the pan as needed.

  9. To assemble: in a 13 × 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.

  10. Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.

  11. Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.

  12. To freeze-cool enchiladas completely; cover well and freeze.

  13. To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.

  14. Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.

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