This is one of my favourite recipes. My friends ask me to make this for them and I have been asked for the recipe many times. I have never tried a restaurant Enchilada that I have liked as much as this recipe, so I have stopped ordering them when I go out. When I get the craving I just make up a batch. They freeze well too.
- 1 1⁄2 lbs ground beef
- 1 1⁄2 cups monterey jack cheese, Shredded
- 3⁄4 cup sour cream
- 1⁄2 cup green onion, Chopped
- 1 (4 ounce) can green chilies, Drained
- 3 tablespoons instant beef bouillon
- 1 (24 ounce) can tomato sauce
- 1⁄3 cup green pepper, Chopped
- 2 teaspoons chili powder
- 1 teaspoon sugar
- 1⁄4 teaspoon ground cumin
- 8 -10 tortillas
- Preheat oven to 325°F
- Brown meat and pour off fat.
- Let mixture cool a bit before adding the following ingredients: Stir in 1 cup of the cheese, sour cream, green onions, and half of the can of chillies, then add 1 tablespoons bouillon.
- Set meat mixture aside.
- In a medium saucepan combine tomato sauce, remaining chillies, green pepper, and remaining 2 tablespoons bouillon, chilli powder, sugar, and cumin.
- Simmer sauce for at least 10 minutes.
- Soften Tortillas according to package. (Brush with Butter, wrap in tin foil, and heat in the oven or microwave).
- Fill each with meat mixture and roll up folding ends in towards the middle.
- Top with tomato sauce and cover baking dish with tin foil.
- Cook for 20 Minutes at 325°F
- Uncover and sprinkle with remaining cheese and bake uncovered for an additional 5 minutes.
- Note: This recipe will make 8-10 Enchiladas depending on how full you roll the tortillas, and the whether you went with the 8" or 10" tortilla shell. I have tried this recipe with corn, flour and whole wheat tortillas all with success.