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Green Enchiladas

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I was looking through one of my old cook books and found this recipe for green enchiladas.  I was wanting to use some ground beef I had instead of the usual chicken enchiladas that I make.  I liked the idea of making my own sauce instead of using a can of soup so I thought I would give this a try.  They turned out great and I would definitely make these again!  Give it a try and see what you think!  I think they are muy bueno!

Green Enchiladas
 
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Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 lb. ground beef
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 12 corn tortillas
  • Vegetable oil
  • 1 onion, chopped
  • 1½ cups American cheese or Monterrey Jack (Or Cheddar Jack) grated
  • ¼ cup margarine
  • 3 Tbsp. flour
  • 2 cups milk
  • 1 4-oz can chopped green chilies
Instructions
  1. Cook the ground beef, ½ onion, and garlic until brown. Add the chili powder, cumin, salt and pepper. Set aside.
  2. Soften the tortillas by frying in hot oil for only a few seconds. Be careful to not let them tear.
  3. Spray a 9x13 pan and place a spoonful of meat on tortilla, then chopped onion and cheese. Roll up and place seam side down. Continue until you use up all your tortillas and meat.
  4. In a saucepan, melt margarine over medium heat; add flour and salt and stir until bubbly. Add milk and stir until it thickens. Add green chilies and pepper, and remove from heat. Pour over the enchiladas.
  5. Cook in a 350 degree oven for about 20 minutes. (These are pretty mild, so if you want them spicier you can add jalapenos also)

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