Diaphoretic Enchiladas

Prep Time: 30 minutes

Cook Time: 50 minutes

Makes about 20 Enchiladas: 

2lbs. Ground Beef

1 large sweet Onions

2 8 ounce cans Green Chiles

2 Jalapeno Peppers, chopped fine

1 tablespoons plus 1 teaspoons Chili Powder

1 teaspoon crushed Red Pepper Flakes

1 teaspoon Cayenne

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 16 ounce container Sour Cream

1 can Cream of Chicken Soup

1/4 cup Scallions, chopped

20 Corn Tortillas (can use flour, if preferred. Or use a combination of both!)

16 ounce Block Cheddar, grated

16 ounce Mexican Blend shredded Cheese

20 Toothpicks

For the Beef: In a large skillet, brown beef, onions, and jalapenos. Drain, then add 1 can chiles, red pepper flakes, cayenne, chili powder, salt and pepper. Mix thoroughly and set aside. 

For the Filling: In a large bowl, mix sour cream, soup, 1 can chiles, scallions, and chili powder. 

Preheat oven to 350 degrees fahrenheit. 

In a large skillet over medium-low heat brush tortilla with olive oil and heat both sides in pan, approx 2-3 minutes per side. This step is especially crucial with corn tortillas to prevent splitting when trying to wrap enchiladas. 

Holding tortilla in the palm of your hand spoon meat, then sour cream filling, then top with lots of cheese. Fold sides toward the middle, and secure with toothpick. Line ‘em up in 13x9 inch pan and bake in oven for 40-50 minutes, or until the overlapped edges are crispy. If using flour tortillas they tend to burn easily so watch carefully. 

Submitted By: John Harrell, EMT-Paramedic


Massachusetts, USA