Yields 6 enchiladas
Heat Scale = Mild
2 cups homemade or commercial enchilada sauce
2 1/2 cups prepared taco-seasoned meat
1 can chopped green chiles (4 oz.) -- drained
1 jalapeno chile, seeded -- diced
4 green onions with tops -- thinly sliced
1 cup shredded soft Mexican cooking cheese
2 cups mixed shredded Cheddar & Montery Jack
6 Corn Tortillas
1/2 cup vegetable oil
Chopped fresh cilantro for garnish
Preheat oven to 350 degrees; spray 11x8x2 baking dish or casserole. Spread about 1/4 cup of the enchilada sauce over the bottom of the baking dish.
Put taco-seasoned meat, chiles and 1/2 of the green onions into a medium skillet. Add about 1/4 cup of the enchilada sauce to the meat, mix well and heat through over medium-low heat. Remove from the heat and stir in the Mexican cheese. Set aside.
In asmall" skillet, heat oil over medium heat until hot enough that a drop of water dances on top; fry tortillas, one at a time, 5 seconds per side, turning once with tongs, until limp and slightly blistered. Drain thoroughly on paper towels.
Working with one tortilla at a time, spread about 2-3 heaping tablespoons of meat filling down the center of tortilla. Wrap tortilla around filling tightly and place seam side down in baking pan. Repeat the process until all six are done.
Spoon the remaining enchilada sauce over the filled tortillas, making sure all the surface is lightly covered with a thin film of the sauce (it isn't necessary to use all the sauce if it becomes too soupy). Sprinkle 2 cups of mixed cheeses over all, mostly down the center.
Cover with foil and bake 20 minutes. Remove foil and bake 5-10 minutes or until heated through and bubbly. Serve immediately, using an elongated narrow spatula to remove enchiladas from pan, spooning the excess sauce from the baking dish over enchiladas. Garnish with remaining chopped green onions and chopped cilantro leaves.
Copyright © 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved