This is a recipe I made up on the fly, wanting to do something with ground beef other than make hamburgers, and keeping in mind that both my husband and my niece don’t particularly care for hot chile sauces. The result is this combination of enchiladas and lasagna (hey - don’t knock it till you’ve tried it!).
White Enchilada Lasagna
1 pound ground beef
1 small Yukon gold potato, cooked, peeled, and finely diced
1 T. minced garlic (try dehydrated garlic for extra garlic flavor)
1 T. taco seasoning mix
1 t. flour
½ medium-sized onion, coarsely chopped
2 cloves garlic
1 T. dried cilantro
1 t. ground cumin
1 large or 2 small green chiles, roasted, peeled and de-seeded
6 ounces cream cheese, softened
2/3 cup chicken stock
Salt and pepper to taste
6 soft taco size flour tortillas
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Grease a 13 x 9” pan.
Cook the ground beef in a skillet over medium heat until no longer pink; drain most of the fat. Add the potato and cook for another minute. Reduce heat to low and add garlic, taco seasoning, and flour. Cook just until heated through; remove from heat.
Combine onion, garlic, cilantro, cumin and green chile in bowl of food processor. Pulse until finely chopped. Add cream cheese and chicken stock; process until smooth. Stir in salt and pepper and taste; adjust seasoning if necessary.
Warm the flour tortillas in damp paper towels in the microwave for one minute, or until warm and softened. Spread about ¼ cup of the cream cheese sauce in the bottom of the greased baking pan. Take each tortilla and add 1/6th of the meat mixture. Roll up and place, seam side down in the prepared pan. Continue with all tortillas and meat mixture. Pour remaining sauce over the top and sprinkle with cheese. Cover the pan with foil and bake for about 30 minutes, until the sauce is bubbling and the cheese is melted.
Top with diced tomatoes, fresh cilantro sprigs, and sour cream, if desired.
Serves 6.
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