Sweet N Savory Enchiladas |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Whenever my husband has a potluck at the office, he signs me up to bring these saucy enchiladas. After preparing these many times, I finally enlisted him to help make them.GaleLynn Peterson, Long Beach, California Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 medium onions, cut into wedges |
2 garlic cloves, peeled |
1-1/2 teaspoons dried oregano |
1-1/4 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
4-1/2 teaspoons canola oil |
1 cup heavy whipping cream |
2 pounds ground beef |
1 pound bulk pork sausage |
12 flour tortillas (8 inches), warmed |
3/4 cup shredded colby cheese |
1/2 cup shredded monterey jack cheese |
1/2 cup thinly sliced green onions |
Directions:
1. In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened.
2. Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside.
3. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada.
4. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions. Yield: 12 enchiladas.
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