Sweet 'n' Savory Enchiladas

This is a family favorite! I got it from the Taste of Home Ground Beef Cookbook. It is pretty easy to make and the left overs are just as good! I have made it both with the pork sausage and without (I like prefer it without) Enjoy!

• Ready In: 45 mins
• Serves: 12
• Yields: 12 enchiladas

Ingredients

• 1 (14 1/2ounce) can whole tomatoes, undrained
• 2  medium onions, cut into wedges
• 2  garlic cloves
• 1 1⁄2 teaspoons dried oregano
• 1 1⁄4 teaspoons salt
• 1  teaspoon pepper
• 1⁄2 teaspoon ground cumin
• 4 1⁄2 teaspoons  vegetable oil
• 1  cup  whipping cream
• 2  lbs ground beef
• 1  lb bulk pork sausage
• 12 (8 inch)  flour tortillas
• 3⁄4 cup colby cheese (shredded)
• 1⁄2 cup monterey jack cheese (shredded)
• 1⁄2 cup green onion (thinly sliced) (optional)

Directions

1. In a blender or food processor, combine tomatoes, onions, garlic and seasonings.
2. Cover and process until smooth;.
3. Transfer to a sauce pan.
4. Add oil; bring to a boil.
5. Cook and stir for 3 minutes or until thickened.
6. Remove from heat.
7. Gradually add a small amount of hot tomato mixture to cream, stirring constantly.
8. Return all to pan; set aside.
9. In a skillet, cook beef and sausage over medium heat until no longer pink;.
10. Drain.
11. Stir in 2/3 cup of the tomato cream sauce.
12. Spoon meat mixture onto tortillas.
13. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
14. Pour remaining sauce over enchiladas.
15. Bake, uncovered, at 350' for 20 minutes or until heated through.
16. Sprinkle with cheeses.
17. Bake 10 minutes longer or until chesse is melted.
18. Sprinkle with onions (if desired).