[1]
I’m just sayin’ . . . well actually . . . there are no words . . .
Beef Enchiladas:
- 2 pounds ground beef (or you can substitute with chicken)
- 2/3 cups scallions sliced thinly
- 2 Tbsp chili powder or more if you like it a little spicier
- 2-3 10 ounce cans enchilada sauce.
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 12 flour tortillas (you can use corn tortillas if you prefer)
- 2 1/2 – 3 cups total grated cheese of choice (I usually use half sharp cheddar and half Monterey jack)
- Additional sliced scallions for garnish
- Serve with sour cream and jalapenos if you wish.
In a large skillet cook the ground beef, garlic, and the 2/3 cup scallions till the meat is brown and green onions are tender. Drain off fat.
Add chili powder to meat and cook for about a minute or so.
Stir in 1 to 2 cans of enchilada sauce( depending how thick your sauce is you may need up to 2 cans), salt and pepper. Bring to boiling and reduce heat. Cover and simmer for 15 to 20 minutes, stirring occasionally.
Warm the tortillas a little in the oven wrapped in foil or in the microwave for just a few seconds. just prior to filling.
To assemble, spoon about about 1/3 cup filling down the center of each tortilla. Sprinkle each with a rounded Tbsp of the 2 cheeses (half and half).
Fold the tortilla sides over the meat filling and secure with a wooden toothpick.
If you choose to use corn tortillas, you can cook them in a skillet with hot oil for about 10 seconds prior to filling.
Arrange the tortillas in a baking pan.
Add the remaining enchilada sauce to the meat that is left in the skillet and pour/spread over the rolled up enchiladas.
Bake covered with foil at 350F about 20 minutes or till heated through.
Remove the cover. Sprinkle with remaining cheese and bake another 5 minutes till cheese melts.
Remove the toothpicks from the tortillas before serving. Garnish with additional sliced onion and serve with sour cream and jalapenos if you like.
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© 2014 – 2017, Pamela [2]. All rights reserved.