Yesterday, I did part one of the recipe for green chile enchiladas, which consisted of making the enchilada sauce and a tip for making the flour tortillas nice and round. Today I am posting the rest of the recipe.
Green Chile Enchiladas
2 lbs grass-fed ground beef (or bison)
2 cups green enchilada sauce
3 cups grated cheese (I used Kerrygold, which I found at Costco: grass-fed and my new favorite snack!)
10-11 flour tortillas1
1/2 yellow onion, chopped
2 Tbs olive or coconut oil (or grass-fed tallow/lard, if you have some)
Preheat oven to 350o. Heat oil in a large frying pan or pot. Add ground beef and cook until done, stirring frequently to break meat up into small pieces. If using grass-fed meat you should have only a trace amount of oil/grease left, so no need to drain. These type of fats are beneficial to the human body! Add enchilada sauce and heat through. In a 9×13 casserole dish, put a small amount of sauce and meat. (This is to keep the tortillas from sticking to the bottom of the pan)
Lay tortillas on top. For this I place the whole ones first (usually 2), then tear another 1+ to fit in the open spaces. Like this:
Ladle 1/3 of the remaining sauce/meat mixture over tortillas, being careful not to move them out of place as you spread the sauce. Sprinkle 1/3 of the chopped onion over that and top with 1/3 of the grated cheese.
Repeat 2 more layers; tortillas, sauce, onion, cheese.
Bake in oven at 350o for about 20 minutes.
I served it with some of our New Mexico grown pinto beans and some mixed greens. Delicioso!
1You can replace the flour tortillas with organic corn tortillas if you prefer a more authentic taste. Just fry the tortillas in about an inch of hot oil briefly on each side and then drain (paper towels or parchment paper). Proceed as with flour tortillas.
This post is part of Real Food Wednesdays blog carnival.