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