Enchiladas

I'm making enchiladas for dinner tonite and thought I'd post the recipe I use.  There are a million tasty versions of the enchilada out there so I'm not going to make any claims about this one being the best, but I think it's pretty good, and it is easy too which is always a plus in my books!

Cook around 1-1.5lbs of your choice of meat (ground beef, shredded beef, cubed or shredded chicken or pork) with a chopped medium onion and salt/pepper/garlic to taste.  I either saute or crock-pot the meat and onion.  Once cooked and prepared, stir in 1/2 to 3/4 cup of sour cream, around 1 cup shredded cheese (of the cheddar/mexican variety) and some parsley.  Set aside.

In a sauce pan combine:

• 16 oz. tomato sauce
• 1/3 cup (or so) water
• a 7 oz. can of chopped green chiles
• 1tbsp. chili powder
• 1/2 tsp. oregano
• 1/4 tsp. cumin
• 1 tsp. garlic powder

Bring to boil and simmer for 5 minutes.

You'll need around 8-10 standard size tortillas (we use whole wheat).  Put a tortilla on a plate, spoon some of the sauce onto it and spread it around.  Spoon in some of the meat mixture (more or less as is your preference), roll it up and lay it in a greased 9x13 pan.  Repeat until all meat mixture is gone. 

Pour remaining sauce over pan of enchiladas, sprinkle with cheese and bake at 350 for around 20 minutes. This is a meal I like to make in advance and refrigerate until I'm ready to bake it.

Serve with beans (we like refried or black), sour cream and avocado slices.