Recipe by debora ingram
A friend of mine gave this recipe about 15 years ago, and I made it for a Hispanic group celebration, it was a hit.
Top Review by milletre
A really good balance of flavors, with no weird ingredients. Nicely done. I made with chicken (we pre-grill it and shred it with a couple of forks) and used cilantro in place of parsley. It's really tasty to me if you use something like cast iron and throw the onions in first and caramelize them. I also like to broil a dish like this for the last few minutes to brown the surface and give it a little extra texture. Even if you only use this recipe for the red enchilada sauce, it's a winner!
- 8 tortillas
- 1 lb hamburger
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can tomato sauce
- 2⁄3 cup water
- 1⁄3 cup chopped green pepper
- 1 tablespoon chili powder
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon ground cumin
- 1 jalapeno pepper (if you want it hot) (optional)
- 1 clove garlic, finely chopped
- 1⁄2 cup shredded cheddar cheese, for topping
Directions See How It's Made
- Cook and stir hamburger in skillet over medium heat until light brown.
- Remove from heat.
- Stir onion, cheese, parsley, salt and pepper, cover.
- Heat remaining ingredients to boiling, stirring occasionally.
- Reduced heat.
- Simmer uncover 5 minutes.
- Dip each tortilla into sauce to coat both sides.
- Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
- Arrange in ungreased oblong baking dish with seam side down.
- Pour remaining sauce over enchiladas, and sprinkle with 1/2 cup cheese.
- Cook uncovered in 350 degrees oven, until bubbly, about 20 minutes.