12 corn tortillas
1/2 cup Canola oil for frying
1 (5 oz.) can Mexican tomato sauce (comes in yellow can in ethnic section of supermarket)
1 (5 oz.) can green chiles
1 (5 oz.) can green chiles
1 1/2 pounds ground beef, browned
3 cups Monteray Jack Cheese, shredded
1 medium onion, chopped
green onions, chopped for garnishing
1/2 cup cilantro for garnishing
1/2 cup sour cream
1/2 cup cilantro for garnishing
1/2 cup sour cream
1. In small saute pan, heat 1/4 cup oil.
2. Fry each tortilla in hot oil, turning once. This takes about 2 minutes per tortilla. Set on paper towels on plate.
2. Fry each tortilla in hot oil, turning once. This takes about 2 minutes per tortilla. Set on paper towels on plate.
3. In a about a tablespoon of oil in shallow pan, cook onions until tender. Add cooked hamburger and green chiles. Stir to combine.
4. To assemble enchiladas, place 1/8 cup of beef mixture, 2 tablespoons of cheese, and 1/2 to 1 tablespoon tomato sauce in each tortilla and fold in half.
4. To assemble enchiladas, place 1/8 cup of beef mixture, 2 tablespoons of cheese, and 1/2 to 1 tablespoon tomato sauce in each tortilla and fold in half.
5.
Place tortillas in 9 X 13 glass dish. When all tortillas are filled, spoon an
additional 1/2 tablespoon of tomato sauce over each filled tortilla.
6. Bake in oven for 25 minutes or until cheese is melted. Garnish with green onions, cilantro, and sour cream.
My mom has been making these enchiladas
since I was a little tyke. I appreciate now more than ever the recipes
that she created herself as a good home cook.
