Tuesday, May 1, 2012

Beef and Green Chile Enchiladas

First off, I just wanted you all to know that I am posting over at Kiki's new site Kiki and Company today with some Cinco de Mayo dinner ideas.  Click the link below to check it out!

Cinco de Mayo is this weekend....what is on your menu?!  I still haven't figured out what will be gracing our table yet, to many choices!  From chimichangas to enchiladas, and burritos to nachos...the choices are endless!  I sure will be looking for some yummy sweet treats for dessert as well.  

My hubby frequently complains that we have chicken all too often in our house (although I could probably eat it every day without batting an eye).  So for dinner last week I busted out the ground beef for dinner. These were good, but I thought it really needed the taco sauce on top to complete the meal (wasn't spicy enough for me, personally).  They turned out good and were gobbled up.  Enjoy!

Beef and Green Chile Enchiladas
1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1 cup frozen corn kernels
1/2 cup sour cream
1 can (4.5 ounce size) chopped green chiles
8 ounces shredded Colby-Monterey jack cheese
1 can (10 ounce size) enchilada sauce (I like them saucier, so I had another can on hand)
6 (8-inch size) flour tortillas
Heat oven to 350 degrees F.
In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
Spread about 1/4 cup of the enchilada sauce in 13×9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
Bake at 350 degrees F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Recipe Source:  cdkitchen

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