Enchiladas with Creamy Green Chile Sauce
adapted from Allrecipes

10 tortillas
1 lb ground beef (hormone free, grass fed)
1 tsp cumin
1 tsp salt
1 tsp chili powder
3 cups shredded jack cheese
1 cup chopped onion
3 cloves garlic, minced
1/4 cup butter
1/4 cup whole wheat flour
2 cups beef broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro

Preheat oven to 375 degrees.

Brown beef in a pan over medium heat with the cumin, salt, and chili powder. Drain and put in bowl. Put the pan back over the heat and saute the onion until translucent. Add garlic and cook another minute. Combine the onion/garlic mixture with the meat. Divide the meat mixture and half of the cheese among the tortillas. Roll up each tortilla and place seam side down in a buttered 9″x13″ baking pan.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to bubble. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake for 20 minutes, then top with remaining shredded cheese and bake for 5 more minutes. Serve with chopped green onions and cilantro.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s