Recipe: Chris' Green Chile Enchiladas (using ground beef and cream cheese)

CHRIS' GREEN CHILE ENCHILADAS

2 lbs. ground sirloin or ground chuck
1/4 cup dried minced onions
4 tbsp. granulated garlic
2 envelopes Taco Seasoning (Taco Bell or Chi Chi's preferred)
Water (as needed)
1 (8 oz) package cream cheese
1 package (10) soft flour tortillas, fajita size are best (corn may also be used if you like)
2 cans (10 oz each) Old El Paso Green Chile Enchilada Sauce
1 (16 oz) package shredded Monterey Jack cheese.

Place ground sirloin in a large skillet and start to brown. Add granulated garlic and onions. Brown thoroughly breaking the meat into small pieces. Drain completely.

Add the taco seasoning to the ground sirloin along with enough water so that the seasoning can be completely mixed with the beef. Cook on high stirring occasionally until all the water is gone and then a little more. Meat should be very dry. Remove from heat and add the cream cheese to the seasoned meat mixing completely.

With a spoon, place a spoonful into the center of each tortilla and fold in half. Using one fold of the tortilla pull the meat mixture to one side until the meat fills the rolled center with no air pockets and then roll into an enchilada shape.

Spray the bottom and sides of a 9x13-inch glass baking dish with non stick vegetable spray. Place a small amount of the green chile sauce dish and coat the dish on the bottom. Place all the enchiladas in the dish side by side packed tightly together. Pour the remaining chile sauce over the enchiladas leaving no dry areas. Sprinkle the shredded cheese over the entire dish.

Bake at 350 degrees F or until hot and bubbly.

Makes 4 to 5 servings
Source Chris Barker
From: MagnaCruiser, TN - 10-10-99