1 1/2teaspoonsfresh oregano leaveschopped or 1/2 teaspoon dried
2whole green chilieschopped, if desired
Preheat oven to 350°.
Make Meat Mixture
Saute onions in medium skillet.
Add ground beef and brown; drain.
Stir in sour cream, cheese, parsley and pepper.
Cover and set aside.
Pre-fry corn tortillas
In a frying pan, put enough oil to cover the bottom about a 1/4 of inch thick.
Briefly fry each corn tortilla about 20 seconds a side, or until softened.
Drain on paper towels and let cool.
Saute bell pepper in medium pot.
Add water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low.
Simmer uncovered 5 minutes.
Assemble and Bake
Dip each tortilla into sauce to coat both sides.
Use 6 tortillas to cover bottom of baking dish.
Layer 1/2 of the meat mixture, 1/2 of the sauce, a sprinkle of shredded cheese and green onions.
Cover with remaining 6 tortillas, dipped in sauce, and remaining meat, sauce, sprinkle of cheese and green onions.
Bake uncovered about 20 minutes or until bubbly.
Let casserole cool for 5 minutes before serving.
Garnish with salsa.
You can also choose to stuff each tortilla with meat mixture and roll before putting in casserole dish. Cover with remaining sauce. I prefer casserole style because it doesn't take as much time to prepare.
Beef Enchiladas https://timandangi.com/beef-enchiladas/ May 9, 2011