Humphrey’s Ground Beef Enchiladas
Created by Humphrey on October 18, 2024
- Servings: 6
- Prep Time: 30m
- Cook Time: 40m
- Recipe #43795
Ingredients
- 1 large sweet onion, diced
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1 teaspoon granulated onion
- 3 teaspoons minced garlic
- 1 teaspoon granulated garlic
- 7 ounces green chiles, diced, drained and minced (1 can)
- 3.8 ounces black olives, drained and roughly chopped (1 can)
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 2 teaspoons ancho chile powder or regular chile powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 to 8 large flour tortillas
- Cream Cheese Sauce
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 4 ounces cream cheese
- 2 teaspoons green hot sauce (jalapeño)
- Enchilada Sauce
- 10 ounces Las Palmas enchilada sauce (or use homemade enchilada sauce)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- Topping
- 1 cup Monterey Jack or cheddar cheese
How to Make
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Step 1: Preheat the oven to 350°F.
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Step 2: Spray a 9 x 13 baking dish with Pam.
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Step 3: Enchilada Filling: Sauté the onions over medium low until very soft, about 15 minutes. Add the green chiles and cook for another five minutes.
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Step 4: Add the ground beef and sausage and stir until cooked through and no longer pink.
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Step 5: Add all of the other ingredients and mix until thoroughly combined.
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Step 6: Cream Cheese Sauce: Melt the butter over low heat.
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Step 7: Add all of the other ingredients and stir until thoroughly combined.
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Step 8: Remove from the heat.
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Step 9: Assembly: Add half of the cheese sauce to the beef mixture and stir to combine.
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Step 10: Divide the beef mixture between six or seven tortillas and roll to place in the baking pan. (you can spray the tops of the enchiladas with Pam to help them get crispy)
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Step 11: Mix the enchilada sauce and sugar with the other half of the cheese sauce. Mix 3 teaspoons of the sauce with 1 teaspoon of cornstarch and add back to the sauce. Simmer on low until thickened. Set aside.
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Step 12: Bake: Bake at 350°F for 25 minutes until the enchiladas are crispy.
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Step 13: Remove from the oven and pour the enchilada sauce over the enchiladas and top with the cheese.
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Step 14: Return to the oven.
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Step 15: Bake for another 15 minutes.
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Step 16: Serve.
Nutritional Facts
- Serving Size: 1 (503.7 g)
- Calories 1046
- Total Fat - 45.8 g
- Saturated Fat - 19.9 g
- Cholesterol - 146.2 mg
- Sodium - 1982.8 mg
- Total Carbohydrate - 112.4 g
- Dietary Fiber - 19.1 g
- Sugars - 11.9 g
- Protein - 52.4 g
- Calcium - 310.5 mg
- Iron - 8.6 mg
- Vitamin C - 97.9 mg
- Thiamin - 0.8 mg