Beef Enchiladas With Green Chile Sour Cream Sauce Pinterest

You can pretty much wrap anything up into a tortilla and smother it with cheese and it will be delicious, but sometimes you need a break from the traditional chicken, shredded beef, or pork.   I love this recipe because it is easy to thaw out a pound of hamburger and the creamy white sauce combined with diced green chiles adds the perfect amount of spice and richness.    Make a double batch and toss one into the freezer for an easy dinner another night.  I love the type of dinners you can make in advance and clean up the mess during the cooking process, who wants to do dishes with a lada-enchiladas in their belly?

Step 1- Gather ingredients needed for the filling.  I like to use 1/2 pound of ground beef and 1/2 pound of pork sausage for added flavor (i.e. fat) but you can easily use 1 pound of ground beef and eliminate the sausage all together.

Step 2- In a dash of olive oil or butter, sauté the garlic and green onion together until soft. (about 4 mins over medium-high heat)

Step 3- Add the ground beef and sausage and cook until brown, sprinkling the seasonings in as it cooks. (chili powder, cumin, salt, and pepper)

Step 4- Add 1 cup of rinsed black beans and stir.

Step 5- Set filling mixture aside and gather ingredients for the sauce.

Step 6- Over medium high heat, make a roux by combining 2 T butter and 3 T flour.  Whisk until bubbly and smooth (about 5 mins)

Step 7- Reduce heat to medium and pour in the milk.  Continue to whisk until mixture starts to thicken then turn the heat to low.  Once you have a nice thick gravy like sauce, add in the shredded Monterey jack cheese.  (Mozzarella cheese is also a good substitute)

 Step 8- Now pour in the 1/2 cup of green salsa.

Step 9- And for my favorite of all the peppers around, stir in the diced green chiles.

Step 10- Give the sauce a quick stir and set aside. (tasting the sauce with tortilla chips is encouraged, so long as you have more will-power than me and can cut yourself off before queso becomes your dinner!)

Step 11- Now that your filling and sauce are complete, it's time to compile your enchiladas.  Grab a stack of soft corn tortillas and get ready to roll.  There is nothing more frustrating than having your tortillas crack and break when you are trying to roll them up, so toss them onto a hot griddle or skillet.  As soon as you flip it over, spoon a little bit of the sauce onto the tortilla.  The sauce combined with the heat will soften the tortilla enough to stuff and roll without tearing.  I like to add a sprinkle of cheese while filling, the cheese acts like a glue when melted and keeps the tortilla in it's enchilada shape!  Once you roll one, place it into a greased 9½ X 11 inch casserole dish.  Continue this process until the pan is full.

Step 12- Smother the enchiladas with the remaining white sauce.

Step 13- Sprinkle a little chopped green onion, chopped cilantro, and shredded cheese on top and cover with aluminum foil.  Bake at 350° degrees covered for 20 minutes, and then for 10 min at 375° uncovered.

Step 14- Enjoy your culinary win and bask in a lada-enchilada appreciation!

Ground Beef Enchiladas with Creamy Green Chile Sauce

A break from the traditional style Enchilada, this recipe is creamy, flavorful, and easy to execute.

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings: 6

• Filling Ingredients
• 1/2 pound ground beef if eliminating sausage, use 1 lb. ground beef
• 1/2 pound ground sausage
• 1 cup black beans
• 4 green onion
• 3 cloves garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T cumin
• 2 tsp. chili power
• Sauce Ingredients
• 2 T butter
• 3 T flour
• 1 tsp. salt
• 1/2 cup green salsa
• 1/2 cup diced green chiles
• 2 cups milk
• 2 cups monterey jack cheese
• Other Ingredients
• 16 corn tortillas
• 1 cup monterey or pepper jack cheese to sprinkle during rolling and over top
• 2 green onion for topping
• 3 T chopped cilantro for topping

• Gather ingredients needed for the filling. I like to use 1/2 pound of ground beef and 1/2 pound of pork sausage for added flavor (i.e. fat) but you can easily use 1 pound of ground beef and eliminate the sausage all together.

• In a dash of olive oil or butter, sauté the garlic and green onion together until soft. (about 4 mins over medium-high heat)

• Add the ground beef and sausage and cook until brown, sprinkling the seasonings in as it cooks. (chili powder, cumin, salt, and pepper)

• Add 1 cup of rinsed black beans and stir.

• Set filling mixture aside and gather ingredients for the sauce.

• Over medium high heat, make a roux by combining 2 T butter and 3 T flour. Whisk until bubbly and smooth (about 5 mins)

• Reduce heat to medium and pour in the milk. Continue to whisk until mixture starts to thicken then turn the heat to low. Once you have a nice thick gravy like sauce, add in the shredded Monterey jack cheese. (Mozzarella cheese is also a good substitute)

• Pour in the 1/2 cup of green salsa and 1/2 cup of diced green chiles.

• Give the sauce a quick stir and set aside.

• Now that your filling and sauce are complete, it's time to compile your enchiladas. Grab a stack of soft corn tortillas and get ready to roll. There is nothing more frustrating than having your tortillas crack and break when you are trying to roll them up, so toss them onto a hot griddle or skillet. As soon as you flip it over, spoon a little bit of the sauce onto the tortilla. The sauce combined with the heat will soften the tortilla enough to stuff and roll without tearing. I like to add a sprinkle of cheese while filling, the cheese acts like a glue when melted and keeps the tortilla in it's enchilada shape! Once you roll one, place it into a greased 9½ X 11 inch casserole dish. Continue this process until the pan is full.

• Smother the enchiladas with the remaining white sauce.

• Sprinkle a little chopped green onion, chopped cilantro, and shredded cheese on top and cover with aluminum foil.

• Bake at 350° degrees covered for 20 mins, and then for 10 min at 375° uncovered.

Enchiladas can be made in advance and kept in the fridge for 24 hours prior to cooking, or in the freezer for a much longer period of time.

johnsoncoursentand.blogspot.com

Source: https://www.simplynotable.com/2015/ground-beef-enchiladas-with-creamy-green-chile-sauce/

Share this post