Sunday, December 7, 2014
Green Beef Enchiladas Recipe
There is a restaurant in Big Spring, Texas called "The Spanish Inn". Their Green Enchiladas are my all-time favorite, and they are unique in the restaurant world (at least I have never found another place that comes close). This is my attempt to create a "clone" of their delicious sauce. It is not a "salsa verde", and there are no tomatillos in it.
This version is excellent (we think), but if you have eaten at The Spanish Inn and have some insight on improving it, please share! We live too far away to be able to go there to eat regularly so have to make our own! LOL!
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We grew up in Snyder TX eating at Spanish Inn and also LOVE their green enchiladas! Thanks for experimenting to come up with a copycat. Can you please post the recipe?
ReplyDeleteHi! How fun! The recipe is also available in the description of the Video when viewed on You Tube. I hope you will enjoy it. Here it is:
DeleteGreen Enchiladas:
1 lb ground beef
1 tsp Salt
1 tsp black Pepper
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
12 to 15 Corn tortillas, warmed
1 small onion, chopped
4 ounces cheddar cheese, shredded
Green sauce:
3 Tbls oil or butter
4 Tbls flour
8 ounce sour cream
1 cup milk
1 cup water
1/2 tsp garlic powder or one clove garlic, minced
1 small can mild green chiles, chopped
Dash of ground cumin (comino)
Salt & pepper to taste
Brown and crumble ground beef with seasonings. Drain and set aside.
Make sauce: Mix oil and flour in a skillet and heat through. Using a whisk, stir in 8 ounces sour cream, 1 cup milk, 1 cup water, garlic, green chiles, cumin and salt and pepper. Cook until mixture thickens slightly, whisking frequently.
Spread 1/2 cup sauce on bottom of baking pan. Fill each tortilla with a couple tablespoons of meat and one tsp chopped onion, roll up and place side by side in baking pan.
Spoon sauce over enchiladas, making sure to get sauce on each one. Sprinkle generously with cheese.
Cover with foil. Bake at 350 degrees F for 30 minutes, until bubbly. Serve immediately!