Corn Tortilla Enchiladas #Foodie Friday

Corn Tortilla Enchiladas

Happy Cinco de Mayo...OK, I'm a little late. Preparing for my gum surgery caused me to confuse my posts. Humor me by pretending it is last Friday May 3rd. Now that's better... 

I've been working on a good enchilada recipe for a while and because I am having trouble with wheat I wanted to make a corn tortilla enchilada. Corn just seems more authentic anyway, and I love the flavor.

Tray of Enchiladas

Well, this recipe was a winner with my family. I really think what made it so good was baking the enchiladas in heavy cream. They never came out as moist and flavorful before... of course heavy cream and bacon always win!

Well, have a wonderful Mother's Day, no I didn't forget this holiday, and I will see you again next week.

Warmly,
Diane

Corn Tortilla Enchiladas

by Diane Balch

simplelivingeating.com

preparation: 20 minutes, cook time: 1 hour                       serves: 4 - 6

Ingredients: 

1 tablespoon of olive oil

1 onion chopped

1/2 pound of ground beef

salt and pepper to taste

1 cup plus 3 tablespoons of salsa 

16 ounces refried beans

12 ounces shredded cheddar cheese

1 cup heavy cream

10 51/2 inch corn tortillas

optional garnishes: green chilies, fresh cilantro, sour cream

Directions:

1) pre-heat 400 degrees oven middle rack set.

2) Spray bottom of 2 8x8 inch baking dishes or one large 9 x 13 inch dish. I like the 2 smaller pans because then I can freeze one.

3) Sauté onion in a large skillet with olive oil

4) When onion wilts add beef with salt and pepper. When beef is no longer  pink add refried beans and 3 tablespoons of salsa. Mix well heat through.

5) Wet a kitchen towel with warm water. Open tortilla package and keep them towel on top of the tortillas. Remove one tortilla at a time and fill with about 1 tablespoon of beef bean mixture. Roll and pack tightly in baking dish.

6) Mix heavy cream with 1 cup of salsa and pour over tortillas. Make sure edges are covered so they don't get hard while you bake them. Top with shredded cheese and bake uncovered for about 1 hour or until the cheese is lightly brown and the cream is bubbling.

7) Let rest for at least 10 minutes before serving. Top with green chilies, fresh cilantro and a dollop of sour cream. 

 enchiladas, corn tortillas, refried beans, mexican recipe, beef,cheddar cheese 

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