1 lb. ground beef chuck
1 med. onion, chopped
2 cloves of garlic, minced
1 tsp. oregano
1 tsp. cumin
1/2 tsp. coriander
salt & pepper to taste
1/4 tsp. red pepper flakes if desired
1/4-1/3 c. tomatillo sauce (recipe below)
1 c. shredded monterey jack & 1 c. cheddar cheese
flour or corn tortillas
Brown ground beef in a skillet over med. to med-high heat breaking up meat often. When almost brown drain any unwanted liquid and add onions, garlic, oregano, cumin, coriander, salt, pepper & red pepper flakes if using. Cook until onion has softened and meat is cooked through. Stir in 1/4-1/3 cup of the tomatillo sauce reserving remainder for top, and simmer 2 more minutes.
Wrap shells in a kitchen towel and heat for 20 seconds in the microwave just to warm so they won't tear. Fill shells with about a 1/4 cup of meat and sprinkle with some of both cheeses reserving remainder of cheese for the top of the dish. Place seam side down in an oil-sprayed 9x13 baking dish. Pour remaining tomatillo sauce over the top of the enchiladas and sprinkle with the remaining cheese. Cover and cook on 375* for 15 to 20 min. Remove cover and cook and additional 5 minutes.
Serve with shredded lettuce, chopped tomatoes and sliced avocado.
Tomatillo Sauce:
1 jalapeno
7-8 tomatillos, peeled of husk and washed
1 med. onion, quartered
3 cloves of garlic, peeled
salt & pepper to taste
1 tsp. sugar
3/4 c. chicken stock
Heat oven to 400*
Mix jalapeno, tomatillos, onion & garlic with 2-3 tsp. of olive oil, salt and pepper. Roast on a baking sheet in oven for 20 to 30 minutes. Put all ingredients into a blender (seed jalapeno for less heat if desired) and blend until smooth. (Make sure your roasted veggies have cooled sufficiently before you try to blend them so the top of your blender doesn't go sailing across the room and hot liquid explode in you face. Not a lot of fun). Simmer sauce on the stove top until reduced slightly.
This recipe will make 6-8 enchiladas depending on the shell used.
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