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These Colorado Chile Enchiladas will make your heart swoon.
An easy & simple meal, ready in less than 45 minutes. These Colorado Chile Enchiladas are made with an authentic red chile sauce (other wise known as Colorado Chile Sauce), ground beef, onions and all of your favorite toppings.
Dinner. Is. Made.
Have you ever looked into your laundry room, chagrining needing climbing gear to summit the ever-growing Pikes Peak of endless dirty clothes? Have you ever looked at the floor you just mopped, wondering how all those smudgy footprints so quickly returned? Have you ever cleaned a room just to come back 18 seconds later to a toddler tornado danger zone? How about that bottomless sink of dirty dishes that everyone else seems to be okay letting crust over? If you have kids, you know what I’m talking about.
With an average of 12 little ones eating at my house every day and a family of seven that dutifully feasts like a battalion, I end up using my dishwasher four times a day. And so, when company arrives for dinner, the last thing I want to find is dirty dishes, causing me to resort to make-shift plastic tableware, lidless sippy cups (for adults), and serving-size silverware – although my husband prefers these?!
Seeing as I’m usually using dishes a half hour after the dishwasher finishes, it’s important that they get clean after only one cycle. And there’s one thing I always count on being “finished”, and that is that my dishes are always clean and sparkly thanks to Finish® products.
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Pick a dinner this week to make these Colorado Chile Enchiladas- they are off the hook. Seriously though, these had my husband slurping the sauce off his plate and the little ones asking for more.
- 8-10 flour tortillas
- 1 lb. hamburger meat
- 1 small yellow onion, chopped
- Salt & Pepper, to taste
- 4 cups shredded cheddar cheese
- (1) Recipe for Colorado Chile Sauce
- 1 cup tomato sauce
- 2 cups chicken broth
- 8 dried chiles, I used what was available at my local grocer in the Mexican isle, Fernandez Mild Chile DeRistra
- 1 ½ teaspoons Mexican oregano
- 1/3 cup diced green chiles
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 garlic cloves
- 1 ½ teaspoons salt
- Optional enchilada toppings:
- Sour Cream
- Green Onions
Prepare Colorado Chile Sauce (click here for directions).
Set sauce aside. In a new large skillet, brown ground beef with the onions over medium-high heat. Drain the fat, add salt and pepper to taste, and stir in 1 cup of Colorado Chile Sauce. Set aside.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the Colorado Chile Sauce in the bottom of a 9- by 13-inch baking dish.
Next, one at a time, add meat mixture to a tortilla and add a generous amount of shredded cheddar cheese - about ¼ cup per tortilla. Roll up the tortilla with the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the remaining tortillas and pour the remaining Colorado Chile Sauce over the top. Sprinkle the remaining cheese, about 2 cups, over the enchiladas.
Bake the enchiladas for 30 minutes or until bubbly. Serve with your choice of toppings listed above.
We like to serve these individually - that way each person can add as much or as little sauce as they would like or even add their favorite fillings, like jalapenos, roasted chiles, or peppers. Prepare the same way as directed above, placing 2 enchiladas on each plate. Bake for 20-30 minutes or until hot and bubbly.
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