Colorado-Style Beef Enchiladas

• lbs lean ground beef↗1 1⁄4 lbs
• medium onion↗1

  diced

• taco seasoning3 -4 tablespoons
• salt↗1⁄2 teaspoon

  to taste

• pepper↗1⁄4 teaspoon

  to taste

• chopped mild green chilies1 (4 ounce) can
• green chili salsa1 (8 ounce) can

  can use any picante or salsa

• water↗1⁄4 - 1⁄3 cup
• vegetable oil↗

  for quick frying

• corn tortillas↗12
• cheddar cheese or monterey jack cheese, grated↗1 lb
• Sauce
• mild red chile enchilada sauce↗1 (15 ounce) can
• medium green enchilada sauce1 (15 ounce) can
• sour cream↗1⁄3 cup
• tablespoons cream or 3 tablespoons milk↗3

Step-by-step instructions

1. 1

   Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).

2. 2

   Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.

3. 3

   Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.

4. 4

   The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.

5. 5

   In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.

6. 6

   Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).

7. 7

   Promptly place tortilla on a plate lined with paper towels to drain excess oil.

8. 8

   Repeat with remaining tortillas, adding extra oil to the pan as needed.

9. 9

   To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.

10. 10

    Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.

11. 11

    Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.

12. 12

    To freeze—cool enchiladas completely; cover well and freeze.

13. 13

    To serve—thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.

14. 14

    Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.