Mona
1 1/2 lb Hamburger
1/2 C. Sliced Green Onions
1-2 T. Chili Powder
2 (10 oz.) Cans Enchilada Sauce
1 1/2 t. Garlic Salt
1/3 t. Pepper
3 T. Cooking Oil (or as needed)
12 Corn Tortillas
1 C. Shredded Monterrey Jack Cheese
1 C. Shredded Cheddar Cheese
1/2 C. Sliced Onions for topping
Cook hamburger with 1/2 cup onions until onions are tender and hamburger is browned. Drain fat. Add chili pepper, continue cooking and stir for 1 minute. Add in 1 can of enchilada sauce, garlic salt, and pepper. Cover and simmer for 20 minutes.
In heavy 10″ inch skillet heat cooking oil. Using tongs, dip tortillas one at a time for 10 seconds or until limp. Drain on paper towels. I stack them up with paper towels separating them.
Spoon 1/4 cup of meat mixture onto each tortilla. Sprinkle with 2 T. cheddar and 2 T. jack cheeses. Roll or fold over the sides and secure with a toothpick.
Arrange in a 9×13 baking dish. Combine remaining meat and remaining can of enchilada sauce. Pour over the enchiladas. Garnish with more onions and more cheese. Bake, uncovered, at 350 degrees for 20 minutes.
This recipe was in the cookbook we put together when I worked at Alltel. I have never found another enchilada recipe better than this one. It’s a bit time consuming, but worth it all.
3 enchiladas = 712 Calories