Thanks to my sister-in-law, Janet, for this scrumptious recipe. She served us a Mexican meal at her house early in our marriage. I remember thinking she was an awesome cook and nothing has changed my mind in the 33 years we’ve been related.
With Thanksgiving right around the corner, you may be thinking only of turkey. But I guarantee these are going to taste fabulous the day after. Do yourself a favor. Print it and save it. Even if you don’t have time to make enchiladas, take note of my variation on the original sauce at the end. Makes an outstanding queso when served with chips!
These enchiladas are mildly spicy to eat and uncomplicated to make. Try substituting chicken, turkey or spinach and mushrooms for the ground beef. Use Cheddar or Colby instead of Monterey Jack. Add cheese to the sauce or sprinkle more on top. Add jalapenos for more zip.
Although Mexican food can be high in calories and fat, I have a few tricks under my sombrero. For example, try replacing the traditional way of softening corn tortillas by frying in oil with an easier, low-fat microwave technique. Substitute skim milk for whole milk in the sauce. Cheese is another minefield of calories where substituting a lower fat cheese or reducing the amount can make a big difference.
- ¾ pound ground beef
- 1 medium onion, finely chopped
- 1 clove minced garlic
- 1 teaspoon chili powder
- Salt and pepper to taste
- Vegetable oil spray
- 1 dozen corn tortillas
- Browned meat/vegetable mixture (see above)
- 1½ cups Monterey Jack cheese, shredded
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- 2 cups skim milk
- 1 (4-ounce) can chopped green chilies
- Brown ground beef. Drain excess grease. Add onions and garlic and saute 2 more minutes. Add chili powder, salt and pepper. Set aside.
- To soften tortillas, spritz them on both sides with vegetable oil spray. Stack and wrap in paper towels. Microwave on HIGH for one minute. Keep covered until you are ready to roll enchiladas.
- Place generous tablespoon of meat/vegetable mixture on a softened tortilla. Add a tablespoon of cheese. Roll up and place seam side down in a 9 x 13 inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
- Melt butter in non-stick skillet over medium heat.
- Add flour and stir until bubbly.
- Whisk in milk. Continue stirring until mixture is slightly thickened. Add green chilies and remove from heat.
- Pour sauce over enchiladas and cover with foil. Heat in 350 degree oven for 10-15 minutes or until heated through.
- Saute ¼ cup finely chopped onions and 1 teaspoon garlic in 3 tablespoons butter.
- Whisk in 3 tablespoons flour until smooth.
- Whisk in 1 cup skim milk and 1 cup diced tomatoes (canned with juice). Use Ro-tel tomatoes if you like some heat. Add 1 (4-ounce can) chopped green chilies and cook until thickened. Season with 1 tablespoon Worcestershire sauce and a few drops of hot sauce.
- Add ¼ lb. shredded or cubed cheese (I like 2% Velveeta but a smooth melting cheese such as Jack or Colby will also work) and stir until melted.