Our house smelled just like a Mexican restaurant on Tuesday night!
Boyfriend and I had planned on making some enchiladas with some green sauce we had at home, my brilliant self decided we should look at the code date before we started and surprise surprise! We were over a year past due on those lil babies-so to the store we went! This girl had not eaten anything since breakfast, and even though it only took a short time to make them, it felt like hours and hours before I got to put our masterpiece in my face!
Yield:6 Prep time: ~1 hour Cook time: 20 minutes
Preheat oven to 350 degrees
START THE SAUCE FIRST:
- 1 Tablespoon Corn Oil
- 1 Tablespoon All-purpose Flour
- 1 jar (16 Ounce) 505 enchilada sauce (trust me)
- 1 1/4 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
THEN THE MEAT:
- 1 pound Ground Beef
- 1 whole Medium Onion, Finely Diced
- 2 cans (4 Ounce) Diced Hatch Green Chilies
- 1/2 teaspoon Salt
- 6 Corn Tortillas (You might make a couple back ups in case they tear)
- Corn Oil
- 1 1/2 cups Grated Enchilada cheese
- 1 1/2 cups Monterey Jack Cheese
- 1 cup Chopped Green Onions
- 1/2 cup Chopped Cilantro
START THE SAUCE FIRST!!!
(I’m yelling this because I didn’t, which made my wait time way longer than it had to be and I don’t want you to suffer.)
1. In a large saucepan over medium heat, add oil and flour and whisk together to make a roux, cooking for one minute. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
2. COOK THE MEAT
Brown the meat with onions in a skillet. Drain off fat if desired or remembered. Stir in 2 cans diced green chilies and salt.
Over medium heat, use just enough corn oil to coat the bottom of a small skillet. Once oil is hot, one by one-using tongs- fry tortillas in oil until soft, not crispy. 20 seconds per side. Set aside on paper towel lined plate.
Pour a 1/2 cup enchilada sauce in bottom of medium-sized baking pan. Spread evenly to sides of pan. Dip (do not soak) each tortilla into enchilada sauce, then remove to work surface. Spoon meat, grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat 6 times. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
20 minutes, top with remaining green onions and cilantro.
We didn’t want anything heavy with these so we had Salsa with “Hint of Lime” tortilla chips, but make it a fuller meal with beans and rice!