Killer Enchiladas

Course : Enchiladas
Serves: 4
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8 whole tortillas -- 8-inch
1 pound hamburger
1 medium onion -- chopped
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons fresh parsley -- snipped
1 teaspoon salt
1/4 teaspoon pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper -- chopped, optional
1 tablespoon chili powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chilies -- chopped, optional
1 clove garlic -- finely chopped

Preparation / Directions:

Cook and stir hamburger in 10-inch skillet over medium heat until light brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients (I use one chili. Be sure to carefully remove seeds and mince finely.) to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong baking dish, 12x7 1/2x2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350 oven until bubbly, about 20 minutes. Garnish with shredded cheese, dairy sour cream and chopped onions or lime wedges if desired. (I garnish with a dollop of sour cream and a couple slices of black olives.) Serve with salsa if desired. Cheese Enchiladas: Substitute 2 cups shredded Monterey Jack cheese (about 8 ounces) for the beef; mix with onion, sour cream, Cheddar cheese (about 1 ounce) on enchiladas before cooking. Garnish with sour cream and chopped onions or lime wedges if desired.

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