12 corn tortillas
1/2 cup Canola oil for frying
1 (15 oz.) can Mexican tomato sauce (comes in yellow can in ethnic section of supermarket)
1 1/2 pounds ground beef, browned
1 (5 oz.) can green chiles
1 (5 oz.) can green chiles
3 cups Monterey Jack Cheese, shredded
1 medium onion, chopped
1/2 cup green onions, chopped for garnishing
1/2 cup cilantro, chopped for garnishing
1/2 cup sour cream, for garnishing
1/2 cup cilantro, chopped for garnishing
1/2 cup sour cream, for garnishing
1. In small saute pan, heat 1/4 cup oil.
2. Fry each corn tortilla, turning once. Set on paper towels on plate and set aside.
3. In medium saute pan, cook onion until tender about 4 minutes.
4. Add cooked hamburger and green chiles to onions.
3. In medium saute pan, cook onion until tender about 4 minutes.
4. Add cooked hamburger and green chiles to onions.
4. To assemble enchiladas, place 1/8 cup of beef mixture, 2 tablespoons of cheese, and 1/2 to 1 tablespoon tomato sauce in each tortilla. Fold in half.
5. Place enchiladas in 9 X 13 glass dish.
6. Spoon an additional tablespoon of tomato sauce over each filled tortilla.
6. Spoon an additional tablespoon of tomato sauce over each filled tortilla.
6. Bake in oven for 25 minutes or until cheese is melted. Garnish with green onions, cilantro, and sour cream.
Serves 8
