Sunday, November 6, 2011

Green Chili Enchiladas

I cannot believe I have not shared the most DIVINE recipe with you since my time as a blogger! Take a look at these mouth-watering babies ...

David's mom introduced me to this recipe from her cookbook that has tons of great recipes that you can throw in your freezer for use later :)

1 1/3 pounds lean ground beef or ground turkey
1 1/4 cups finely chopped onion (frozen chopped onions work great)
1 tablespoon chili powder
1 packet taco seasoning of your choice
Salt and pepper to taste
6-8 flour tortillas (if you use the smallest ones, you will need 8-12)
3 cups grated Monterey Jack cheese (2 cups for inside tortillas, 1 cup to top with)
1 10 3/4-ounce can condensed cream of chicken soup
1 1/2 cups sour cream
1 4-ounce can diced, green chilies

Preheat oven to 375 degrees and spray a 13 X 9 X 2 pan with non-stick cooking spray.

Brown ground beef/turkey, and saute onions (if I'm using turkey I like to cook it with at least a cup of water to keep it moist, I drain it after the meat and onions are done cooking). Combine with taco seasoning, chili powder, salt and pepper. Spoon approximately 1/4 cup of meat into a tortilla, sprinkle enough cheese to cover, and roll like you are making an enchilada. Place seam side down into baking dish.

When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. If you are cooking now, place in oven for 20-25 minutes - the last 10 minutes sprinkle the remaining 1 cup of cheese on top.

Makes 6-8 servings.

[If you are freezing, cover dish with foil, and freeze with remaining bag of cheese taped to it. To prepare for serving after freezing, thaw completely prior to cooking.]




Liz said...

Sounds delicious! Will definitely have to try it!!