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Sweet N Savory Enchiladas Recipe

Whenever my husband has a potluck at the office, he signs me up to bring these saucy enchiladas. After preparing these many times, I finally enlisted him to help make them.—GaleLynn Peterson, Long Beach, California

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Sweet N Savory Enchiladas Recipe

Prep: 25 min. Bake: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium onions, cut into wedges
2 garlic cloves, peeled
1-1/2 teaspoons dried oregano
1-1/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
4-1/2 teaspoons canola oil
1 cup heavy whipping cream
2 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 pound bulk pork sausage
12 flour tortillas (8 inches), warmed
3/4 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup thinly sliced green onions

Directions

In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened.
Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside.
In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada.
Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions. Yield: 12 enchiladas.

Purchase green onions with fresh-looking tops and clean white ends. Store them wrapped in the refrigerator for up to 5 days. For longer storage, freeze sliced or chopped green onions for up to 1 year. One green onion equals about 2 tablespoons sliced.

Nutritional Facts 1 serving (1 each) equals 490 calories, 30 g fat (13 g saturated fat), 89 mg cholesterol, 839 mg sodium, 31 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Sweet N Savory Enchiladas in Taste of Home Ground Beef Cookbook , p302