2cups(240g)Monterey Jack cheese, shredded - 4 ounces
Sauce
4tablespoons(56g)butter
4tablespoons(30g)all-purpose flour
¾teaspoonsalt
2½cups(610g)milk
14-oz can(113g)chopped green chiles
Instructions
Meat mixture
Brown 1 pound ground beef along with 1 medium onion, finely chopped, 1 clove minced garlic, ½ teaspoon table or sea salt, and ¼ teaspoon finely ground black pepper. Drain excess grease.
Add 1 teaspoon chili powder and ¼ teaspoon cumin powder. Cook for another 2 minutes to bloom the spices.
Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
To soften 1 dozen corn tortillas, heat ½ inch of vegetable oil for frying tortillas in a small skillet and dip each tortilla in the oil to soften.
Making sauce on the stove
Melt 4 tablespoons butterin a medium-sized non-stick skillet over medium heat.
Whisk in 2½ cups milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
Making sauce in the microwave
Place 4 T butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
Microwave for 4-7 minutes on HIGH. Stir after 3 minutes and every minute thereafter. Keep cooking and stirring until the mixture is thick like a medium cream sauce.
Stir in 1 4-oz can chopped green chiles.
Assembling the enchiladas
Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of shredded Monterey Jack cheese. Roll up and place seam side down in a 9 x 13-inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.