Easy, delicious, inexpensive and it hit the spot when guests come by for supper on a chilly and rainy night or anytime.
You can feed 8 people with 1 pound of ground beef. Yesterday we had a little birthday celebration and I decided to cook a Mexican themed dinner. It was different from the holiday foods and hit the spot. I served Saltillo Enchiladas with Cheese Velvet Sauce, Lime Corn Salsa, Mexican Black Beans and Rice with Roasted Chilies. I added a jalapeño cheese toast and since it was birthday we had a three layer carrot cake with buttermilk glaze.
Ingredients:
- 10 (6 – 8 inch) corn tortillas
- 1 lb. cooked, ground beef, cooked, grease drained
- 4 oz. cream cheese, softened
- 2-1/2 cups shredded Mexican or Monterey Jack cheese
- 1 (10-oz.) can green enchilada sauce
- 2 tbsp. taco seasonings
- 1 tbsp. onion powder
- 2 tsp. cumin
- 1/8 teaspoon garlic powder
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 large yellow onion, diced and sautéed
- 1 (7.5-oz.) can diced green chilies
- Salt and fresh grated pepper, to taste
Directions:
Grease a 9×13 baking pan. Mix beef, sautéed onion, seasoning, cumin, onion powder, garlic powder, cream cheese and 1 cup cheese; season to taste with salt and pepper.
Place tortillas on the counter or flat surface. Spoon one tablespoon of enchilada sauce onto each and spread with a spoon. Pour any remaining enchilada sauce into the meat mixture and stir. Divide this mixture into even portions in each tortilla. Top with about 2 tablespoons of cheese per tortilla. Roll up in tortillas and place in pan seam side down.
In a sauce pan, place soup and 1 cup water and whisk until smooth. Heat over medium heat until thick and bubbly; stirring constantly with a whisk. Stir in sour cream, 1-1/2 cup cheese and chilies. Do not bring to boil; you don’t want curdled sour cream. Pour over enchiladas and top with the remaining cheese.
Bake 30 – 35 minutes in a preheated 350 degree oven and then under high broil for 3 minutes to lightly brown the cheese – careful and don’t burn it.
