Colorado-Style Beef Enchiladas

Submitted by ratherbeswimmin

"Don’t Panic, Dinners in the Freezer; a layered enchilada dish"

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 1⁄4 lbs lean ground beef
• 1 medium onion, diced
• 3 -4 tablespoons taco seasoning
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste
• 1 (4 ounce) can chopped mild green chilies
• 1 (8 ounce) can green chili salsa (can use any picante or salsa)
• 1⁄4 - 1⁄3 cup water
• vegetable oil, for quick frying
• 12 corn tortillas
• 1 lb cheddar cheese or 1 lb monterey jack cheese, grated

• Sauce

• 1 (15 ounce) can mild red chile enchilada sauce
• 1 (15 ounce) can medium green enchilada sauce
• 1⁄3 cup sour cream
• 3 tablespoons cream or 3 tablespoons milk

directions

1. Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
2. Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
3. Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
4. The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
5. In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
6. Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
7. Promptly place tortilla on a plate lined with paper towels to drain excess oil.
8. Repeat with remaining tortillas, adding extra oil to the pan as needed.
9. To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
10. Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
11. Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
12. To freeze—cool enchiladas completely; cover well and freeze.
13. To serve—thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
14. Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.

Reviews

[mama smurf]

Fixed this tonight for dinner and followed the recipe exactly except for adding some minced garlic to the onion and beef as it was browning, I also cut the recipe in half for DH and I (we even have some for lunch tomorrow). Fixed with Recipe#62389#62389 and Recipe#326700#326700. Made for a wonderful dinner which DH said "you can make this anytime". Made for My-3-Chefs, Nov. 2009.