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Beef Enchiladas

Source of Recipe


From "Magnolia Table" by Joanna Gaines



List of Ingredients



• Vegetable oil
  
• 1 medium onion, finely chopped
  
• 1 pound ground beef (80% lean)
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin
  
• Kosher salt
  
• ¼ teaspoon freshly ground black pepper
  
• 1 cup canned or frozen diced Hatch or other green chiles
  
• 8 corn tortillas
  
• 1 ½ cups red enchilada sauce
  
• 2 cups grated Mexican blend or sharp Cheddar cheese (about 8 ounces)
  
• ¼ cup thinly sliced green onions (light and dark green parts), for serving
  
• Sour cream, for serving
  






Instructions



1. Preheat the oven to 350° F.
   In a large skillet, heat 1 teaspoon oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Pour off any standing liquid. Stir in the chili powder, cumin, ½ teaspoon salt, and the pepper. Cook, stirring for 1 minute. Remove from the heat and stir in the green chiles.
   
   
2. In a medium skillet, heat 2 tablespoons oil over medium-high heat until it is hot but not smoking. Line a plate with paper towels. Fry a tortilla for about 10 seconds on each side, using tongs to flip it. Transfer to the paper towels and very lightly season with salt. Continue with the remaining tortillas, stacking them between paper towels as you pull each one out of the skillet. Add a little more oil to the pan if necessary, waiting until it is hot before continuing.
   
   
3. Spread ¼ cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about ½ cup of the enchilada sauce onto a plate.
   
   
4. Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about â…“ cup of the meat mixture down the center, sprinkle with a little cheese, and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form a total of 8 rolls, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.
   
   
5. Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 minutes. Serve warm, passing the green onions and sour cream at the table.
   
   Makes 4 servings