West Texas Enchiladas
Miz Helen's Kitchen
Ingredients
For The Sauce
2 (10 oz) cans mild enchilada sauce
1 (10 oz) can hot enchilada sauce
1 cup chicken broth
2 tablespoons vegetable oil
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
For The Filling
1 pound ground chuck
1 yellow onion, chopped
3 cloves garlic, minced
1 cup roasted green chilies, chopped
1 teaspoon salt
1/2 teaspoon pepper
Assemble
12 corn tortillas
8 green onions with tops, chopped fine
4 cups Sharp Cheddar or Lone Horn Cheese, grated
Directions
For The Sauce
Combine the vegetable oil and flour in a medium saucepan and heat over medium heat. Whisk until the mix is starting to bubble.
Add the enchilada sauce and chicken broth, stir well. Stir in the salt and pepper. Bring the mix to a soft boil and reduce the heat to a low simmer.
For The Filling
Brown the ground chuck and onion in a large skillet. Drain the grease and return the meat mixture in the skillet to the heat.
Add the garlic and green chilies.
Add the salt and pepper and stir well.
Remove from heat and set aside.
Assemble The Enchilada
Wrap the corn tortillas in a damp cloth so the tortillas don't dry out.
Add 3/4 cup of the sauce to the bottom of a 9 X 13 baking dish.
Quickly dip the tortilla in the sauce and let the excess drip off. Place the tortilla in the baking dish.
Place a small amount of the meat mixture on the dipped tortilla.
Add some of the chopped green onion and cheese to the top of the meat mixture.
Roll the tortilla, placing the seam side down in the baking dish.
Continue this process until all the enchilada's have been made.
Pour the remainder of the sauce over the enchilada's.
Cover the enchilada's with grated cheese.
Bake in the oven at 350 degrees for 30 minutes.
Remove from the oven and let set for 10 minutes before serving.
Garnish with chopped green onions and sliced limes.
Enjoy!