Friday, November 22, 2013

Quick Beef Enchiladas With Salsa Verde

My husband loved it! (he said was a five, he ate 3rds and he wasn't even that hungry.  It was super easy too.  I have a texture problem with ground beef in crumbles, but this didn't bother me.  I didn't love it quite as much as my husband did, but still really enjoyed it.  The best thing about this recipe is how fast it came together.  Even grating the cheese myself and taking time to seed the jalapenos, the meal was on the table in just about 30 minutes.  This is one of several green enchilada type sauce/salsa I have made and I see no reason to buy a can, ever. especially now that I have made this one.  Boiling the salsa rather than roasting it, still makes a pretty fine salsa.  (roasting still does ultimately taste better)  If I were to pick any nits, it would be I would have liked more cheese, but was still great without it and lets face it, healthier with the amount here;).

Quick Beef Enchiladas With Salsa Verde

1 Lb tomatillos (about 15 medium) husked and rinsed
3 jalapeƱos stemmed and halved lengthwise ** (I seeded mine and it was very mild.  Next time half seeded)**
1 large yellow onion half cut into 4 wedges, half chopped
2/3 Cup roughly chopped fresh cilantro
1 -1/2 Tbs. canola oil
 1 Lb lean ground beef
2 Tsp ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1 -1/2 cups shredded Monterey Jack cheese

Bring a medium pot of salted water to a boil. Add the tomatillos,
jalapeos, and onion wedges; cover and simmer until tender, about 10
minutes. Drain well and transfer to a blender along with 1/3 cup of the
cilantro. Pure until just slightly chunky and season to taste with salt.

Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high
heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp.
pepper and cook, stirring occasionally to break up the meat, until
cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into
the beef.

Position a rack about 6 inches from the broiler and heat the broiler to
high. Grease a 9x13-inch metal or ceramic baking dish with the remaining
1/2 Tbs. oil.~
Wrap the tortillas in a few slightly damp paper towels and microwave on
high until warm, 30 to 45 seconds. Working with one tortilla at a time,
spoon some of the beef mixture down the center of the tortilla and
sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the
prepared baking dish, seam side down. Repeat with the remaining
tortillas and beef mixture. Pour the remaining salsa verde over the
enchiladas and sprinkle with the remaining cheese. Broil until golden
brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro
and serve.

In the pan

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