Colorado-Style Beef Enchiladas |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Don’t Panic, Dinners in the Freezer; a layered enchilada dish 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 |
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 1/4 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 3/4 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.
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