Recipe by PiceSeasGirl
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.
Top Review by M. Joan
We thoroughly enjoyed this recipe! Was short on tomato sauce so added some salsa to fill out amount needed. Will definitely be making again. At the table we added chopped tomato, black olives and sour cream.
- 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
Directions See How It's Made
- 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.