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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a recipe my mom used to make when I was a kid and I always loved it. Ingredients:
8 tortillas |
1 cup vegetable oil |
1 1/2 lbs hamburger |
1 medium onion, chopped |
1 cup shredded cheddar cheese (or colby jack) |
1 cup sour cream |
2 tablespoons parsley |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (15 ounce) can tomato sauce |
1/2 cup water |
4 ounces chopped mild green chilies |
2 -3 teaspoons chili powder |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon ground cumin |
1 garlic clove, finely chopped |
Directions:
1. Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain.
2. Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner.
3. Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes.
4. In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil.
5. Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish.
6. Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
7. Arrange in ungreased oblong baking dish with seam side down.
8. Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas.
9. Cook uncovered in 350 degrees oven, about 35 minutes.
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