SWEET N SAVORY ENCHILADAS

Sweet N Savory Enchiladas image

Whenever my husband has a potluck at the office, he signs me up to bring these saucy enchiladas. After preparing these many times, I finally enlisted him to help make them.-GaleLynn Peterson, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 enchiladas.

Number Of Ingredients 15

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium onions, cut into wedges
2 garlic cloves, peeled
1-1/2 teaspoons dried oregano
1-1/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
4-1/2 teaspoons canola oil
1 cup heavy whipping cream
2 pounds ground beef
1 pound bulk pork sausage
12 flour tortillas (8 inches), warmed
3/4 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup thinly sliced green onions

Steps:

In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.

Nutrition Facts : Calories 490 calories, Fat 30g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 839mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.