Teri Hatch's Enchiladas

Course : Enchiladas
Serves: 12
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2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 tablespoons Gold Medal all-purpose flour
1 1/2 cups sour cream
16 ounces diced green chilies, drained
3 cups shredded Monterey Jack cheese (12 ounces)
3 cups shredded Texas Beef Brisket
12 tortillas flour tortillas (6 inches in diameter), warmed
1 cup thinly sliced fresh cilantro
8 ounces tomato sauce
1 cup picante sauce
1 tablespoon lime juice

Preparation / Directions:

1. Heat oven to 350 degrees. Heat oil in 12-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in flour. Cook, stirring frequently, until light brown. Stir in sour cream and chilies; heat until just warm. Remove from heat; stir in 2 cups of the cheese. 2. Spoon about 1/4 cup of the shredded beef onto center of each tortilla. Top with 1/4 cup cheese mixture; sprinkle with about 1 tablespoon of the cilantro. Roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 13x9x2 inches. Mix tomato sauce, picante sauce and lime juice; pour over tortillas. 3. Cover and bake 15 minutes. Sprinkle with remaining 1 cup cheese and remaining cilantro. Bake uncovered about 5 minutes or until cheese is melted. Serve with additional sour cream if desired.

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