Tired of the old hamburger meat filled enchiladas? This is a nice filling and tasty and hearty alternative. Chop up one medium onion into maybe half-inch pieces. Toss the pieces with a little spray oil (Pam), and sauté them over medium heat in a nonstick skillet until barely translucent.
Gather enough shredded beef for your filling, and mix it together with the onion, stirring until well- heated. Add one 4 oz. can of diced green chiles, mixing well to incorporate. As you prepare the filling, be sure to pour off most of any water or liquid that may accumulate, as you don't want this too soupy.
While this is heating, prepare your tortillas for filling and rolling. Once they are ready, select one tortilla and put a couple of tablespoons of filling down the center. Then roll it up fairly snugly, all the while corralling any filling that may sneak out the ends.
Place the enchilada seam side down in your baking dish and snug against one side. Repeat this for each remaining tortilla.
Once you have them all made, pour your desired enchilada sauce equally over the enchiladas. You can make your own quite simply (not covered here) or use a can of store-bought sauce, whichever you choose. Top that sauce with a nice layer of shredded cheddar cheese and pop it in a 350° over for 20-25 minutes until the cheese is all bubbly and barely starting to brown. Remove the pan to the stove top and let sit 5-10 minutes for heat to even out.
Serve as desired. In this picture you see a nice trio of enchiladas, topped with some fresh shredded cilantro.
Finally, a close up shot of the exposed filling. How could you not want to eat these?
Heck, you can even slide a couple under some eggs for breakfast!