Sweet 'n' Savory Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12 enchiladas
- Serves:
- 12
ingredients
- 411.06 g can whole tomatoes, undrained
- 2 medium onions, cut into wedges
- 2 garlic cloves
- 7.39 ml dried oregano
- 6.16 ml salt
- 4.92 ml pepper
- 2.46 ml ground cumin
- 22.18 ml vegetable oil
- 236.59 ml whipping cream
- 907.18 g ground beef
- 453.59 g bulk pork sausage
- 12 (96 inch) flour tortillas
- 177.44 ml colby cheese (shredded)
- 118.29 ml monterey jack cheese (shredded)
- 118.29 ml green onion (thinly sliced) (optional)
directions
- In a blender or food processor, combine tomatoes, onions, garlic and seasonings.
- Cover and process until smooth;.
- Transfer to a sauce pan.
- Add oil; bring to a boil.
- Cook and stir for 3 minutes or until thickened.
- Remove from heat.
- Gradually add a small amount of hot tomato mixture to cream, stirring constantly.
- Return all to pan; set aside.
- In a skillet, cook beef and sausage over medium heat until no longer pink;.
- Drain.
- Stir in 2/3 cup of the tomato cream sauce.
- Spoon meat mixture onto tortillas.
- Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
- Pour remaining sauce over enchiladas.
- Bake, uncovered, at 350' for 20 minutes or until heated through.
- Sprinkle with cheeses.
- Bake 10 minutes longer or until chesse is melted.
- Sprinkle with onions (if desired).
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