Beef Enchiladas


 1 1/2 cups enchilada sauce (red or green)
 8 tortillas (corn or snack size flour. We prefer flour)
 1 lb Ground Beef (92% Lean)
 1/2 finely chopped white onion
 1tbsp each chili powder and cumin
 1 cup canned hatch green chilies
 2 cups grated Mexican cheese
• 1/4 cup thinly sliced green onion
 Sour cream for serving


  1. Preheat the oven to 350 degrees 
  1. Pour a small amount of olive oil in a large skillet. 
  1. Turn the heat to medium and let the oil get hot. 
  1. Sauté the onion until it begins to soften (about 5 min).
  1. Add the beef and cook over medium-high heat, stirring often to break up the meat until no longer pink (about 5 min).
  2. Pour off any standing liquid and stir in the chili powder and cumin, and add salt and pepper to taste.
  3. Cook stirring for 1 minute, remove from heat and stir in the green chilies.
  4. Spread 1/4 cup of the enchilada sauce in a 9×13-inch baking dish.
  5. In a smaller skillet, warm the tortillas until the become easy to roll.
  6. Working with one tortilla at a time, place about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll up the tortilla.
  7. Place it seam side down in the baking dish, and repeat with the remaining 7 tortillas, nestling then against each other in the dish.
  8. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese on top.
  9. Bake until browned on top and gently bubbling around the edges (about 30 min).
  10. Let stand for 10 min.
  11. Serve warm with the green onion and sour cream to top.

Leave a Reply