Ingredients

  • 2 ½ pounds hamberger
  • 1 medium onion, finely chop
  • 8 oz. green chiles, preferably fresh, roasted New Mex chilies, Canned will do
  • 2 teaspoons ground cumin
  • 2 teaspoons chile powder
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon ground coriander
  • 8 oz. cheddar or jack cheese, can be combo, shred
  • 18 corn tortillas, try and get no sugar added and least presevatives
  • 45 oz. enchilada sauce, comes mild to hot. No tomatoes prefered

Directions

1. Add hamburger through ground coriander to sauté pan. Cook until meat is cooked. Remove from heat and let cool.
2. Preheat oven to 375*F with rack in middle of oven.
3. Heat tortillas over gas flame until puffy. Remove to tortilla warmer (a plate with aluminum foil to cover works well) to keep warm.
4. Enchiladas can be rolled or stacked.
5. Rolled method: Place warm tortilla on plate. Add serving spoon of meat mixture. Sprinkle with cheese. Roll up and place in 13x9" baking pan. Continue with remaining tortillas. Pour enchilada sauce over tortillas. Sprinkle additional cheese on top. Bake in oven for about 20 minutes until sauce is bubbling on sides. 2 to 3 enchiladas per person is a serving.
6. Stacked method: You will need 2-13x9" baking pans. Pour a thin coating of enchilada sauce into bottom of baking pans. Place 3 tortillas in each pan, arrange so tortillas do not overlap. Add serving spoon of meat mixture to each tortilla. Sprinkle with cheese. Add serving spoon of sauce over each tortilla, make sure tortilla is covered with sauce, especially edges. Top each tortilla with another and repeat with meat, cheese and sauce. Top with another tortilla. Cover each stack with a generous amount of sauce, again making sure that tortillas well covered. Sprinkle with cheese.
7. Bake for 20 minutes until sauce is bubbling and cheese melted. Serving size is 1 stack per person.



Keywords
Mexican,
MacGourmet downloadBeef Enchiladas. To import, drag image to your MacGourmet recipe box.