Filling:
1 pound lean ground beef
1/2 of medium onion
1/2 tablespoon minced garlic
1/2 tablespoon fiesta chile powder
a can mild green jalepeno peppers, or use spicier version if you prefer
1 teaspoon cumin
salt and pepper to taste
8 ounces freshly grated cheese
corn tortillas (you could try it with these, but we’ll be using store-bought)
Brown the beef with onion and spices.
Drain, reserving fat for the enchilada sauce.
Reserve meat mixture.
Make sauce, mix about a 1/3 a cup with beef mixture.
Warm tortillas.
Grease bottom of an 9 inch baking dish, spoon very thin layer of sauce into pan.
Spoon about 1/4 cup of beef mixture along the tortilla, just below the center. Sprinkle with 1 tablespoon of cheese, roll, place in dish, seam side down. Repeat.
Pour remaining sauce over top, sprinkle with cheese. Bake at 400, 20 minutes.
Serve with chips, shredded lettuce, beans, rice, quacamole, sour cream, depending on what you have.
Variations: Add beans to the meat.
Replace meat with beans.
Make a casserole instead- like lasagna layers- tortilla, meat, cheese, sauce, tortilla, meat, cheese,sauce, ending with cheese. Bake as above.
