PREPARATION
1.) Place meat ingredients in pan and simmer, covered,
until tender enough to shred.
Set aside to cool. (I use a pressure
cooker at 10 lbs for 20 minutes)
2.) In large skillet, saute the onion until soft.
3.) Mix in flour, cumin, and green chilies, stirring constantly
for 2 minutes to cook the flour
taste out.
4.) Stir in sour cream and 3/4 of the shredded Monterey Jack Cheese
5.) Cook for 10 minutes on low, stirring often, until the cheese is
melted and mixed. Set aside to
cool.
6.) Dip each tortilla in the Enchilada sauce and then spread some
of the sour cream mixture down the center
of the tortilla. Top with about the same amount of beef.
Roll up and place seam side down in
a non-stick 8x11 inch baking dish. Repeat for
each tortilla until filling is used
up.
7.) Pour remaining enchilada sauce over tortillas and sprinkle with
remainder of
shredded cheese.
8.) Bake in 375 degree oven for about 30 minutes or
until cheese is melted and bubbly.