This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!

Beef Enchiladas in Green Sauce


  • 1 recipe of green sauce (at room temperature)
  • 2 1/2 cups extra sharp cheddar cheese, grated
  • scant 1 cup Malvarosa, finely grated
  • 1 teaspoon olive oil
  • 1/2 cup onion, finely chopped
  • 12 oz ground beef
  • 1-2 teaspoons flour
  • 1 rounded tablespoon fresh cilantro, chopped
  • 12 (6-inch) corn tortillas
  • 1/2 cup sour cream


  1. Combine cheeses in a bowl. Preheat oven to 375 degrees.
  2. Heat oil. Saute onions on medium for 2 minutes. Add beef and cook until it turns brown, stirring often. Season lightly. Add 1 teaspoon flour and stir. If the mixture is still wet add another teaspoon of flour. Remove from heat and add cilantro.
  3. Heat a pan with non-stick spray and heat the corn tortillas lightly on both sides so that they are soft. Set aside.
  4. Place 1 tablespoon of cheese mixture in center of 1 tortilla. Spoon a rounded tablespoon beef mixture over.

5. Roll up tortilla. Place seam side down in 9”X13” baking dish. Repeat with remaining tortillas, cheese and meat.

6. Stir sour cream into green sauce; pour over enchiladas. Sprinkle with remaining cheese.

7. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Don’t worry mom. We had some salad too.

This recipes yields a very creamy dish, without being at all oily. Lon and Angie both looked very happy as they took second helpings.

posted by jessica at 11:15 AM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.