adapted from Joanna Gaines' Magnolia Table cookbook
photo credit: https://feverishnews.com/beef-enchiladas-from-magnolia-table
Notes: in the past I've needed significantly more enchilada sauce and it was easier to make it into a layered casserole than enchiladas if I used corn torillas bc they're not very bendable.
1 medium onion, finely chopped
1 pound ground beef
1 pound ground beef
bunch of curly kale, washed and chopped
1 tbsp chili powder
1 tsp ground cumin
salt
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
12 corn tortillas (or can use flour tortillas or a mix)
1 1/2 cups red enchilada sauce (I like Hatch organic brand from Whole Foods)
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving
Preheat the oven to 350 F.
In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the kale, chili powder, cumin, 1/2 teaspoon salt, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles and half of the shredded cheese.
Spread 1/4 cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about 1/2 cup of the enchilada sauce onto a plate.
Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form the enchiladas, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.
Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins. Sprinkle with sliced green onions.
1 tbsp chili powder
1 tsp ground cumin
salt
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
12 corn tortillas (or can use flour tortillas or a mix)
1 1/2 cups red enchilada sauce (I like Hatch organic brand from Whole Foods)
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving
Preheat the oven to 350 F.
In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the kale, chili powder, cumin, 1/2 teaspoon salt, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles and half of the shredded cheese.
Spread 1/4 cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about 1/2 cup of the enchilada sauce onto a plate.
Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form the enchiladas, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.
Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins. Sprinkle with sliced green onions.
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