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Copper's Green Chili Enchiladas

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Ingredients
  Lean ground beef 2 Pound
  Salad oil 1 Tablespoon
  Onions 3 Large, chopped
  Garlic cloves 4 Large, minced or pressed
  Canned diced green chilies 14 Ounce (2 Cans, 7 Ounce Each)
  Canned stewed tomatoes 1 Pound (1 Can)
  Dry oregano leaves 1 Tablespoon
  Ground cumin 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Jalapeno chili 3 , seeded and minced (Fresh)
  7 inch corn tortillas 16
  Longhorn cheddar cheese 1 Pound, shredded
  Thinly sliced green onions 1 Cup (16 tbs), ends trimmed (Including Tops)
  Salt To Taste
  Sour cream 1 Cup (16 tbs)
  Prepared salsa 1 Cup (16 tbs)
Directions

In an 8- to 10-quart pan over medium-high heat, crumble meat and stir often until well browned, about 25 minutes; add 1 tablespoon oil if meat is too lean to brown well.
Lift meat from pan with a slotted spoon and set aside.
To drippings in pan add onions and garlic; stir often until onion is limp, about 10 minutes.
Return meat and any juices to pan, then add green chilies, tomatoes and their liquid, oregano, cumin, pepper, and jalapeno chilies.
Stir to free browned bits in pan, then bring mixture to a boil over high heat.
Simmer, uncovered, until nearly all the liquid is gone, stirring often.
If made ahead, cool, cover, and chill up to 3 days; reheat to continue.
For the enchiladas, pour about 1/2 inch oil into a 10- to 12-inch frying pan on medium-high heat.
When the oil is hot, fry 1 tortilla at a time, turning as needed, until crisp, 30 to 45 seconds.
Lift out and drain in paper towel-lined pans; keep warm until all tortillas are fried.
To assemble each enchilada, place 1 hot tortilla on each of 8 dinner plates.
Quickly top each tortilla with about 1/2 cup chili, about 1/2 cup cheese, and 1 tablespoon green onion.
On each serving, make another layer of tortilla, chili, cheese, and green onion.
Accompany with salt, sour cream, and salsa to add to taste.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chili

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