SOUR CREAM BEEF ENCHILADAS WITH RED CHILE SAUCE

from the kitchen of Kimber Bailey Scott


Red Chile Sauce

Makes enough for one recipe of enchiladas


Cook slowly until it comes to a soft boil then simmer for 30 minutes.

15 dried New Mexican Red Chile peppers

(I tear the tops off and deseed but it's not necessary.)

1 can tomato sauce

2 C or more water

2 cloves minced garlic

2 t sugar

1 t salt

1/2 t cumin


Using a stick blender, puree until very smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.


Beef Enchilada Filling


Saute until beef is cooked through completely:

1 lb ground beef

1 t salt

1 medium onion, chopped

Remove from heat.

When cooled, add 1 C sour cream and mix well.

Set aside.


Assemble Enchiladas


Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C red chile sauce in bottom of ungreased pan. Place approx 1/4 C beef mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour remaining red chile sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 2 C shredded cheese on top of enchiladas. Bake in preheated oven 400° for 15-20 minutes.


Serve with sour cream.

Makes 20 enchiladas.