mariadnoca
Moderator
Source: loupy
1 lb. lean ground beef (can also substitute chicken)
1/2 cup chopped onion
1/2 tsp salt
8 corn tortillas
1/2 c. vegetable oil
1/2 cup of your favorite taco or enchilada sauce, or salsa
1 cup shredded Monterey Jack cheese
1/4 cup butter
6 tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz. can chopped green chilies, mild, regular or hot, whichever you prefer
Saute meat and onions till meat is browned; drain off fat; sprinkle with the salt. Heat the 1/2 cup vegetable oil in a separate skillet. Dip tortillas, one at a time into hot oil for just a few seconds till softened. Place on paper towels to drain. (Sort of mentally divide your meat mixture into 8 equal portions.) Spoon a portion of the meat onto a tortilla. Top w/1 tbsp of the taco sauce and 1 tbsp of the shredded cheese.
Roll up; place seam side down in lightly oiled 10x6 (approx) baking dish.
In a medium saucepan, make your basic sauce by melting the butter; stirring in the flour; let it cook for a little bit but don't brown; add the broth and stir till smooth. Cook until thickened; remove from heat; stir in sour cream and drained chilies. Pour over enchiladas. Top with remaining grated cheese. Bake at 400 degrees for 15 minutes.
1 lb. lean ground beef (can also substitute chicken)
1/2 cup chopped onion
1/2 tsp salt
8 corn tortillas
1/2 c. vegetable oil
1/2 cup of your favorite taco or enchilada sauce, or salsa
1 cup shredded Monterey Jack cheese
1/4 cup butter
6 tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz. can chopped green chilies, mild, regular or hot, whichever you prefer
Saute meat and onions till meat is browned; drain off fat; sprinkle with the salt. Heat the 1/2 cup vegetable oil in a separate skillet. Dip tortillas, one at a time into hot oil for just a few seconds till softened. Place on paper towels to drain. (Sort of mentally divide your meat mixture into 8 equal portions.) Spoon a portion of the meat onto a tortilla. Top w/1 tbsp of the taco sauce and 1 tbsp of the shredded cheese.
Roll up; place seam side down in lightly oiled 10x6 (approx) baking dish.
In a medium saucepan, make your basic sauce by melting the butter; stirring in the flour; let it cook for a little bit but don't brown; add the broth and stir till smooth. Cook until thickened; remove from heat; stir in sour cream and drained chilies. Pour over enchiladas. Top with remaining grated cheese. Bake at 400 degrees for 15 minutes.
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