Rinse seeds from chiles and chop. Heat 2 tablespoons oil in medium
saucepan. Add chiles and garlic; saute.
Drain tomatoes, reserving 1/2 cup liquid. Break up tomatoes. Add
tomatoes, onions, salt, oregano and reserved 1/2 cup tomato liquid
to sauté ed chiles and garlic. Simmer uncovered, about 30 minutes,
or until thick. Set aside.
Mix meat with sour cream and cheese.
Heating remaining 1/2 cup oil in medium skillet. Fry tortillas until
Divided meat mixture into 12 to 16 portions. Spoon a portion of
meat onto each tortilla; roll up. Place enchiladas, seam-side down,
in an ungreased oblong baking dish. Pour reserved chile mixture
Bake in a 350 degree F oven for 20 minutes, or until
Yield: 12 to 16 servings
Posted by kdipaolo at Recipe Goldmine May 18, 2001.
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