Ingredients
Method
- Heat the vegetable oil and saute the garlic and onion until the onion is translucent. Add the water and the frozen green chile.
- Cook until the chile is defrosted, add the salt and oregano. Simmer for 10-15 minutes.
- After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe. Set aside.
For the enchiladas
- Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.
- Grate your cheeses and set aside.
- Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain. An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 - 45 seconds.
- Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up. Lay them in a heatproof dish that you can stick under the broiler.
- Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side. Put a good portion of the cheese down the middle of the enchiladas. Place under the broiler and cook just until your cheese has melted.
- Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos....you will love this and they will become a family favorite!