Ingredients:
1 tablespoon corn oil
2 pounds
lean ground beef 1 cup
chopped white onion 1 cup
green pepper, chopped 2 cloves
garlic, finely chopped 1 ounce whole fresh corn
canned tomatoes 1,
4 ounces sweet green chillies, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
16 corn tortillas
1 pound Monterey Jack cheese, chopped
jar 250g prepared
salsa 2 tablespoons chopped green onions
15 ounces tomato sauce
prepared:
oil in 98 7 Heat large skillet over high heat. Add
beef, onion, peppers, and garlic, then stir-fry until beef is browned. Pour off
fat.
Stir in the corn and transfer the mixture to a large bowl.
In a small pan, bring tomato compote, tomato sauce, red pepper, chili powder, and cumin to a boil, stirring to break up tomato chunks.
Preheat oven to 400.
Pour 1/2 cup of the sauce onto the bottom of a shallow skillet.
Stir 1/2 cup of the sauce into the burger mix.
Working on wax paper, dip tortilla in salsa, then top with 1/4 cup of the meat mixture and 2 tablespoons of cheese.
Unroll the roll and place it on the tray.
Repeat to make 2 layers of 8 enchiladas, then stir the remaining meat mixture into the sauce and pour over the enchiladas.
Sprinkle with the remaining cheese.
Put the sauce on top and cook for 30 minutes.
Sprinkle with the chopped onion and serve immediately.