BEEF ENCHILADAS WITH GREEN SAUCE RECIPES

Steps:

• Heat oven to 350°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 13x9-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°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Steps:

• Gather ingredients needed for the filling. I like to use 1/2 pound of ground beef and 1/2 pound of pork sausage for added flavor (i.e. fat) but you can easily use 1 pound of ground beef and eliminate the sausage all together.
• In a dash of olive oil or butter, sauté the garlic and green onion together until soft. (about 4 mins over medium-high heat)
• Add the ground beef and sausage and cook until brown, sprinkling the seasonings in as it cooks. (chili powder, cumin, salt, and pepper)
• Add 1 cup of rinsed black beans and stir.
• Set filling mixture aside and gather ingredients for the sauce.
• Over medium high heat, make a roux by combining 2 T butter and 3 T flour. Whisk until bubbly and smooth (about 5 mins)
• Reduce heat to medium and pour in the milk. Continue to whisk until mixture starts to thicken then turn the heat to low. Once you have a nice thick gravy like sauce, add in the shredded Monterey jack cheese. (Mozzarella cheese is also a good substitute)
• Pour in the 1/2 cup of green salsa and 1/2 cup of diced green chiles.
• Give the sauce a quick stir and set aside.
• Now that your filling and sauce are complete, it's time to compile your enchiladas. Grab a stack of soft corn tortillas and get ready to roll. There is nothing more frustrating than having your tortillas crack and break when you are trying to roll them up, so toss them onto a hot griddle or skillet. As soon as you flip it over, spoon a little bit of the sauce onto the tortilla. The sauce combined with the heat will soften the tortilla enough to stuff and roll without tearing. I like to add a sprinkle of cheese while filling, the cheese acts like a glue when melted and keeps the tortilla in it's enchilada shape! Once you roll one, place it into a greased 9½ X 11 inch casserole dish. Continue this process until the pan is full.
• Smother the enchiladas with the remaining white sauce.
• Sprinkle a little chopped green onion, chopped cilantro, and shredded cheese on top and cover with aluminum foil.
• Bake at 350° degrees covered for 20 mins, and then for 10 min at 375° uncovered.