Em-Chiladas
- Ready In:
- 2hrs
- Ingredients:
- 16
- Yields:
-
10-12 enchiladas
- Serves:
- 4-6
ingredients
- 2 lbs ground beef
- 2 large jalapenos, finely diced
- 2 serrano peppers, finely diced
- 1 (6 ounce) can green chilies
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 shallots, finely chopped
- 2 (10 ounce) cans red enchilada sauce
- 1 (10 ounce) can green enchilada sauce
- 1 (6 ounce) can salsa verde
- 2 cups shredded taco cheese
- 1⁄2 large diced white onion
- 2 cups cilantro, chopped
- 1 (15 ounce) can refried beans
- 12 flour tortillas
- chopped tomato, lettuce and sour cream for garnishing
directions
- Cook the beef and drain well. Then, add jalapenos, serranos, can of green chilis, garlic, shallots and chili powder. Cook until vegetables are tender.
- Add 1 can red enchilada sauce, and the small can of salsa verde. Simmer for about 25 minutes.
- Add shredded cheese and stir until melted, then simmer another 10 minutes.
- Pour meat mixture into a large mixing bowl and let it cool slightly. Then add chopped onion and cilantro, and mix well.
- In a lightly greased 9x13" baking pan, begin assembling the enchiladas:.
- In center of tortilla spread a good spoonful of refried beans, then add your desired amount of the meat mixture. With the amount I used in each, it made about 10 enchiladas.
- In a small mixing bowl on the side, stir together the remaining 2 cans of green and red enchilada sauce.
- Pour over the top of the prepared enchiladas, sprinkle with a little more cheese, and bake in a preheated oven at 350 degrees for an hour.
- Garnish with diced tomatoes, lettuce, a little sour cream and even hot sauce if desired (they are delicious "naked" as well) and devour.
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RECIPE SUBMITTED BY
Just love cooking!