I needed something quick for supper one weeknight, and who doesn't love enchiladas! And fast! It even made Dennis do a double take and say, wow, these are good!
1 lb. ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1 (7.76-oz) can tomatillos salsa, divided
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas (I made a few more than this)
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
Vegetable cooking spray
2 cups refrigerated fresh medium-heat tomato salsa (I used the Julio's brand from HEB)
1/2 cup low-sodium chicken broth
Garnish: chopped fresh cilantro
Adapted from: myrecipes.com and Southern Living, August 2007
Make the Enchiladas!
Brown ground beef in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove beef from skillet using a slotted spoon, and drain on paper towels.
Saute' onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in ground beef, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.
Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.
Spoon about 1/3 cup beef mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13 x 9 inch baking dish. Lightly coat tops of tortillas with cooking spray.
Bake at 350 degrees for 20 to 25 minutes or until tortillas are crisp.
Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.
Makes 4 servings
Summerlin Farms - Pasture Raised Beef