Today I made this amazing recipe! But instead of using ground beef I used ground venison! Certainly something that you have to try! I was going to give my greek yogurt another try on it as a substitute for sour cream, but it had expired a few days ago. I was really surprised at myself with how good this turned out! In the preparation instructions it tells you to dip the tortillas in enchilada sauce that you make. I ended up just getting my hands dirty and using my hands to dip it and then roll the meat into it. Made it a lot easier to roll them up instead of using tongs! I did not serve any sides with it, but I'm sure serving it with rice and beans would be great! (Or even sauteed vegies like the ones at El Chicos.) I also use 2% mexican shredded cheese.
This recipe makes 6 servings and was 433 calories.
This recipe makes 6 servings and was 433 calories.
GROUND BEEF ENCHILADAS
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying
Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. (If you put the dish back in the oven for about 5 minutes after you put the cheese on top, it will allow it to melt just perfect!)
Can substitute cooked chicken for ground beef.
ENCHILADA SAUCE:
1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce
Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.
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Content Copyright © 2011 Cooks.com - All rights reserved.
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying
Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. (If you put the dish back in the oven for about 5 minutes after you put the cheese on top, it will allow it to melt just perfect!)
Can substitute cooked chicken for ground beef.
ENCHILADA SAUCE:
1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce
Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.
Read more about it at Cooks.com
Content Copyright © 2011 Cooks.com - All rights reserved.
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