Enchiladas

Beef Enchiladas

2 lbs ground beef

1 sauteed onion

1 can green chilis

6 oz shredded monterey jack

8 oz shredded mexican blend cheese

15 oz can red enchilada sauce

12-18 corn tortillas (we like white corn)

freshly made pinto beans (about 1 cup)

Preheat oven to 350-375 (look on back of enchilada sauce can...which always has a recipe) Prepare a 9X13 baking pan by drizzling about 1/4 C of enchilada sauce in bottom, spreading around.

Brown beef and season with s&p, and favorite spices...or use a taco seasoning packet...we used bay leaf, cinnamon, cumin, red chile powder, cayenne, crunchy roasted garlic...after I brown it, I add water to cover and simmer for about 15-20 minutes, which makes the meat very tender...an old trick I learned from one of dad's h.s. buddies who owns my favorite mexican restaurant on the planet...La Esperanza in CA. I also over season the water with beef buillion or salt to make sure the meat is well seasoned...then drain, cool slightly...adding all other ingredients (except sauce, 8 oz mexican blend cheese & beans) and mix together. Its optional (and preferred) to lightly fry the tortillas in a little canola oil..or bacon fat:)...which makes them tender and easy to roll...also improves flavor...but we also optionally wrap tortillas in damp paper towels and nuke for a few seconds OR dip each in slightly warmed enchilada sauce just before rolling...all of these methods warm the tortillas to make them tender to roll...so they don't break....fill each tortilla with at least a good spoonful of filling, roll and line up in baking pan....tightly...top with beans (which could be added to filling instead too), enchilada sauce, then cheese and bake 30-45 minutes till bubbly and cheese is melty...again see the can for a recipe for baking time. Oh, and top with sliced jalepenos, before or after baking...I did it before, but should have done it after, and used less of them...they would have been better fresh on top and not toughened by cooking. Also garnished with chopped cilantro and cold dollop of sour cream...Scott likes Thousand Island too. Variations: sliced, par cooked potatos instead of beans, inside or on top of enchiladas (like beans)...last time I sliced a couple potatos and browned/steamed them in a little bacon fat (the bacon had been crumbled into the enchilada filling:)...begin by browning taters in hot fat and then tent with foil for about 5 min to tenderize. The filling variations are endless, our favorites are shredded chix, shredded beef, or even just monterey jack with slices of poblanos...topped with a green sauce and more mont. jack...a variation of chile rellenos