Sauce: In a skillet, bring 1/2 cup of the stock to a boil. Add half the onion, half the green pepper, and half the garlic. Sauté, stirring as needed, until tender. Mix in the tomatoes, half the green chiles, the chili powder, and 2 teaspoons of the cumin. Simmer the sauce for several minutes. Set aside and reheat before use.
Filling: Heat the remaining stock to a boil in another skillet. Add the remaining onion, green pepper, and garlic. Sauté, stirring as required, until tender. Add the meat and the rest of the spices and green chiles and continue to heat and stir until the ingredients are well blended.Grease a 9 x 13 baking dish. Fill each tortilla with about 1/4 cup of the filling. Roll and lay each enchilada seam-side-down in the baking dish. Ladle a little of the sauce over each enchilada. Bake at 350° for 10-15 minutes.
Makes 12 enchiladas.
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