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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A simple enchilada recipe that will impress guests and satisfy that pesky enchilada craving... 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:
1. Cook the beef and drain well. Then, add jalapenos, serranos, can of green chilis, garlic, shallots and chili powder. Cook until vegetables are tender.
2. Add 1 can red enchilada sauce, and the small can of salsa verde. Simmer for about 25 minutes.
3. Add shredded cheese and stir until melted, then simmer another 10 minutes.
4. Pour meat mixture into a large mixing bowl and let it cool slightly. Then add chopped onion and cilantro, and mix well.
5. In a lightly greased 9x13 baking pan, begin assembling the enchiladas:.
6. 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.
7. In a small mixing bowl on the side, stir together the remaining 2 cans of green and red enchilada sauce.
8. 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.
9. 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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