Recipe by DonnaColorado Johnson
From "Recipe Hall of Fame" cookbook. This is the best ! Creamy & cheesy. May be prepared the day before or may be frozen. If preparing ahead, add sauce just before baking.
Top Review by The Spice Guru
I'm giving this 5 stars because the sauce is OFF THE HOOK! I've never had enchiladas with such a creamy-rich, wonderful sauce. However, I felt the chili-powder seasoned ground beef seemed a little dry and out of place with the green chiles in the sauce, or that it needed a "binder' somehow, since the ground beef crumbles out of these while eating (perhaps I should have added more cheese?). Regardless -- the overall flavor is excellent. I feel that chunked or shredded meat -- especially chicken or pork -- would be even better (maybe throw in some cumin, mix a little sauce with the meat, add sliced green onions and diced green chiles to the filling?). I will definitely make these again, with these minor revisions. I teetered between 4 and 5 stars, then settled on five, because of this AWESOME, unforgettable sauce! (PLEASE NOTE: I used a 7 ounce can of diced green chiles in the sauce rather than 4 ounces, since it was all I had. I added all 7 ounces). Thank you for sharing! Made for PAC Spring 2010.
- 3⁄4 lb ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder (or more)
- salt & pepper
- cooking oil
- 1 dozen corn tortilla
- 1 large onion, chopped
- 1 1⁄2 cups grated Velveeta cheese or 1 1⁄2 cups monterey jack cheese
- 1⁄4 cup butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 (4 ounce) canchopped green chilies
Directions See How It's Made
- Brown meat, the small onion, and garlic until thouroughly cooked.
- Add chili powder, salt, and pepper and set aside.
- Soften tortillas by frying in 1/2 inch of oil for only a few seconds each. Do not let them become crisp. Stack tortillas as you cook.
- To prepare: place a spoonful of meat mixture on a tortilla. Add a tablespoon each of chopped onion and cheese. Roll up and place seam-side down in a 9 X 13 inch baking dish. (Spray dish with Pam for extra ease of removing).
- Prepare remaining tortillas in the same manner. Sprinkle any remaining meat and cheese on top.
- In a saucepan melt butter on medium heat and add flour and salt. Stir until bubbly and add milk. Stir until smooth and slightly thickened. Add green chilis and remove from heat.
- Pour over enchilads and sprinkle more cheese on top, if desired. Bake at 350 for twenty minutes, or until hot.