Recipe by Dreamer in Ontario
This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.
Top Review by loof
Terrific tasty enchiladas! I went part way between meat and vegetarian; for 4 enchiladas (2 servings) I used 3 oz of ground turkey breast and the rest chopped mushrooms and spinach. I also left out the avocados to lighten it up a bit, and used lowfat whole wheat tortillas. Loved the cumin and spicy salsa, and just the right amount of cheese. Thanks for sharing the recipe!
- 2 lbs lean ground beef or 240 g vegetarian ground beef
- 2 tablespoons ground cumin
- 1 1⁄2 cups hot salsa, use thick salsa (use mild or medium if you want less heat)
- 4 cups cheese, shredded
- 1 cup cilantro, coarsely chopped
- 3 medium flour tortillas (about 7-inch wide)
- 1 cup sour cream, regular or 1 cup sour cream, light
- 2 avocados, sliced (optional)
Directions See How It's Made
- Preheat oven to 500F and oil a 9x13" baking dish.
- Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
- Stir in 1 cup salsa and cook until hot.
- Stir in 1/2 of the cheese and half of the cilantro.
- Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
- Place in baking dish seam-side down with an open end touching the narrow side of the dish.
- Place 3 rolls beside.
- Fill the other half of the dish with the remaining rolls.
- Spread tortillas with the remaining 1/2 cup of sour cream.
- Top with remaining salsa and sprinkle with cheese.
- Bake until cheese is golden (about 15 minute.
- Sprinkle with remaining cilantro.
- Serve with sliced avocados and sour cream.