Thursday, November 6, 2008
Prep: 15 min; Cook: 20 min; Bake: 20 min
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 small can of diced green chilies
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
1 (15-ounce) can tomato sauce
8 corn tortillas (5 or 6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired
1. Heat oven to 350°.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 1/4 inches.
4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
This freezes well. Just Wrap and freeze before the final baking step. Thaw inrefrigerator overnight then bake for approx. 30 minutes or until heated through.