(Adapted from The Big Book of Pot Luck)
Serves 6 - 8
Meat Filling:
1 1/2 pounds ground beef
1 cup chopped onion
1/2 teaspoon salt
Freshly ground pepper
12 corn tortillas (see note)
Homemade enchilada sauce (recipe follows)
4 cups (about 18 ounces) grated cheddar cheese
1/4 cup sour cream
To make the meat filling: In a large skillet over medium heat, cook beef, onion, salt and pepper to taste, breaking up meat with a spoon, until meat is no longer pink and onion is tender, 6 – 7 minutes. Transfer to a bowl and set aside.
Preheat oven to 350 degrees. To assemble the enchiladas: Spread a teaspoon of enchilada sauce in center of a corn tortilla. Place 2 large spoonfuls of meat mixture in a strip down the center of the tortilla. Sprinkle about 1 tablespoon cheese and 1 teaspoon sour cream on top of meat mixture. Roll up and place, seam side down, in a 9 by 13 inch baking dish lightly coated with cooking spray or oil. Repeat with remaining tortillas. Pour remaining sauce over all and sprinkle remaining cheese on top. Bake uncovered, until bubbly, about 35 minutes. Let stand for 10 minutes before serving.
Homemade Enchilada Sauce:
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1/4 cup diced bell pepper (green or red)
1 tablespoon chili powder
1/4 cup flour
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper
1 1/2 cup beef broth
1 (15 ounce) can tomato sauce
2 – 3 drops of Tabasco
In a large skillet over medium heat, warm oil and sauté onion, garlic and bell pepper until tender, about 5 minutes. Add chili powder, flour and spices. Add broth and stir until thickened. Add tomato sauce and Tabasco. Reduce temperature to medium low and simmer, uncovered, for 10 minutes.
Optional Toppings:
Slice green onions
Pitted olives
Sour cream
Diced avocado
