Recipe for cooking disappearing enchiladas
Recipes from Mexico :: Mexican Main Dishes Meat
An original recipe shared with recipegoldmine.com by Jacquelyn Jurgensen
I made this recipe up one day and it is always a big hit...it is also really simple to do!
2 lbs. ground beef
2 pkg. beef chorizo
1 c. Oaxaca cheese, crumbled
1 can of green chiles
1 large can chopped olives
1 c. green onions, chopped, divided
2 c. Mexican cheese blend, divided
1 c. sour cream, divided
Small flour tortillas
1/2 c. half-and-half
In a skillet brown the ground beef and drain; set aside.
Next, thoroughly cook the chorizo in a skillet and drain; set aside.
In a large bowl combine the beef, chorizo, Oaxaca cheese, green chiles, olives, 1/2 c. green onions, 1 c. Mexican cheese blend and 1/2 c. sour cream. stir until all the cheeses are melted.
Butter a 9 x 13-in. glass baking dish. Spoon the mixture into the tortillas, about 3-4 Tbsp. for each tortilla. Roll the tortillas into an enchilada shape and place side by side in the dish. When the dish is full, pour the half-and-half over the top of the enchiladas. Bake at 350 degrees fahrenheit for 1/2 an hour, then sprinkle and distribute the remaining Mexican cheese blend and green onions on top and bake for another 5 mins. Serve hot.
Makes about 12 - serves 6.
NOTE: If you have extra filling mixture left after filling the tortillas, it can be used as a great dip if served with Fritos.
