Ground Beef Enchiladas with Red Chile
Ingredients:
1 lb. ground beef
1 small yellow onion, diced
1 clove garlic, minced
2 Tbsp. Hatch Red Chile Powder
1 Tbsp. cumin
1 tsp. Los Chileros Mexican Oregano
1 tsp. garlic powder
1 tsp. salt
1/4 cup water
8-10 corn tortillas
3 cups Red Chile Sauce
3 cups cheddar jack cheese, shredded
Directions:
In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up with a spoon as it cooks
Drain any excess grease. Add spices, salt and water. Stir to combine and continue to cook until water is absorbed
Preheat oven to 350 degrees F. Pour 1/2 cup of red chile sauce in the bottom of a 13x9 baking dish and spread evenly
Heat remaining sauce in a small skillet, let it come to a simmer and remove from heat
Wrap the tortillas in a clean kitchen towel and mocreowave 30 seconds, until softened
Dip a tortilla in the sauce to coat both sides and lay flat on your work surface
Add a small amount of the meat mixture and 1-2 tablespoons of cheese
Roll up and place seam side down in the baking dish. Repeat with remaining tortillas
Pour remaining sauce over the enchiladas and top with remaining cheese
Bake uncovered until bubbling and cheese is melted.
Let sit 5 minutes before serving and garnish with sour cream, avocado and sliced green onions
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
1 lb. ground beef
1 small yellow onion, diced
1 clove garlic, minced
2 Tbsp. Hatch Red Chile Powder
1 Tbsp. cumin
1 tsp. Los Chileros Mexican Oregano
1 tsp. garlic powder
1 tsp. salt
1/4 cup water
8-10 corn tortillas
3 cups Red Chile Sauce
3 cups cheddar jack cheese, shredded
Directions:
In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up with a spoon as it cooks
Drain any excess grease. Add spices, salt and water. Stir to combine and continue to cook until water is absorbed
Preheat oven to 350 degrees F. Pour 1/2 cup of red chile sauce in the bottom of a 13x9 baking dish and spread evenly
Heat remaining sauce in a small skillet, let it come to a simmer and remove from heat
Wrap the tortillas in a clean kitchen towel and mocreowave 30 seconds, until softened
Dip a tortilla in the sauce to coat both sides and lay flat on your work surface
Add a small amount of the meat mixture and 1-2 tablespoons of cheese
Roll up and place seam side down in the baking dish. Repeat with remaining tortillas
Pour remaining sauce over the enchiladas and top with remaining cheese
Bake uncovered until bubbling and cheese is melted.
Let sit 5 minutes before serving and garnish with sour cream, avocado and sliced green onions
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
