COLORADO-STYLE BEEF ENCHILADAS

Steps:

• Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
• Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
• Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
• The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
• In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
• Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
• Promptly place tortilla on a plate lined with paper towels to drain excess oil.
• Repeat with remaining tortillas, adding extra oil to the pan as needed.
• To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
• Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
• Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
• To freeze-cool enchiladas completely; cover well and freeze.
• To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
• Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.