1. Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce). 2. Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes. 3. Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm. 4. The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth. 5. In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot. 6. Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side). 7. Promptly place tortilla on a plate lined with paper towels to drain excess oil. 8. Repeat with remaining tortillas, adding extra oil to the pan as needed. 9. To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover. 10. Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese. 11. Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese. 12. To freeze—cool enchiladas completely; cover well and freeze. 13. To serve—thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through. 14. Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole. ---------------------------------------------------------------------------
Nutrition
Ingredients
