Description
The best of both cheese and beef enchiladas in one easy, family-pleasing dish!
Ingredients
- 1 pound Ground Beef
- 1 Tablespoon Tomato Paste, Heaping
- 4 packages Goya Seasoning
- ¼ cups Water
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Milk
- Salt And Pepper, to taste
- 8 ounces, weight Process Cheese Loaf, Cubed
- 4 ounces, weight Canned Green Chiles
- 12 Corn Tortillas
- 8 ounces, weight Shredded Monterey Jack Cheese, Divided
Preparation
Preheat oven to 350ºF.
In a skillet over medium high heat, cook ground beef until browned. Add tomato paste and stir to combine. Add seasoning and water and cook, stirring occasionally, until most of the water is absorbed.
In a large skillet, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, stirring well after each addition. Cook and stir about 2 minutes, until sauce is slightly thickened (it will be a bit thin). Remove from heat and stir in half the cheese until melted. Add salt and pepper to taste, if desired. Stir in green chiles.
Add enough cheese sauce to the bottom of a 13×9 baking dish to coat. Roll each corn tortilla with about 1/4 cup of beef and 1-2 tablespoons of cheese. Place them seam side down in baking dish. Pour the remaining cheese sauce over the enchiladas, and sprinkle the remaining cheese over top.
Cover the baking dish with foil and bake about 20 minutes or until heated through. You can remove the foil for the last 5 minutes or so of bake time to brown the cheese, if desired.
