Beef, Main Dishes, Mexican - Spanish, Pork Mutton Veal

ENCHILADAS

  • 1 pound Pork or beef, smoked and chopped
  • 1 large Onions, chopped
  • 1/2 Stick Butter
  • 1 teaspoon Cumin powder
  • 1 teaspoon Oregano, dried
  • 1/2 teaspoon Coriander powder
  • 1 1/2 cups Enchilada sauce
  • 1 cup Sour cream
  • 2 cups Cheese, Monteray Jack
  • 4 tablespoons Green chilies, diced
  • 8-10 Tortillas, corn or flour

    • Pre heat oven or grill to 350º.

    Saute onions and green chiles in butter. Add cumin, coriander and oregano just before next step.

    Lower heat and add 1 cup of the enchilada sauce and 1 cup of cheese and cook until melted.

    Set aside and keep warm.

    In a separate bowl, mix remaining enchilada sauce with sour cream. Cover bottom of baking dish with sauce.

    To make tortilla's.......Place cooked meat across top 1 of shell. Add cheese mixture on top of meat. Roll and place seam side down in baking dish.

    Cover these with the remaining sauce and top with remaining cheese.

    Bake for 30 minutes.

    This will make 8-10, 6" tortilla's.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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