Prep 20 mins
Cook 25 mins
This enchilada recipe is a little spicier than red enchiladas but absolutely yummy. I learned it from watching my mom (who learned it from my Mexican grandmother).
- 1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey
- 12 corn tortillas (slightly stale)
- 1 (28 ounce) can green enchilada sauce
- 1 (4 ounce) can diced green chilies (seeded for milder taste) (optional)
- 1 medium cooking onion
- 4 cloves or 4 garlic, minced
- 2 teaspoons olive oil or 2 teaspoons vegetable oil
- 5 green onions, sliced (optional)
- sliced black olives (optional)
- 1 (8 ounce) bag Mexican blend cheese
- 1 avocado (optional)
- sour cream or Mexican crema
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in large skillet or medium saucepan over medium heat.
- Add chopped onion and minced garlic.
- Stir in meat; add salt and pepper to taste. Cook throughly, breaking up large pieces.
- Reduce heat to low. Add half of the can of enchilada sauce and can of diced chiles (drained).
- Heat tortillas until soft.
- Place the first tortilla in a rectangular baking dish (glass is best).
- Add meat and sauce mixture and roll the tortilla. Place the enchilada against the side of the pan with the seam facing down.
- Repeat, placing each enchilada snuggly in the dish, filling up the entire pan. If needed, place additional enchiladas perpendicular to the first row of enchiladas.
- Pour the remainder of the sauce over the enchiladas. Spread to cover the entire surface area.
- Sprinkle the desired amount of cheese over the enchiladas. (I recommend the entire package.).
- Add green onion and sliced olives (optional).
- Cover with aluminum foil.
- Bake for 25 minutes or until cheese is melted.
- Let stand for a few minutes before serving.
- Garnish with avocado slices and sour cream.