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1
Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
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2
Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and 1/4 to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
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3
Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
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4
The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
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5
In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
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6
Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
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7
Promptly place tortilla on a plate lined with paper towels to drain excess oil.
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8
Repeat with remaining tortillas, adding extra oil to the pan as needed.
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9
To assemble: in a 13 x 9 inch baking dish, pour 3/4 cup sauce on bottom of dish to cover.
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10
Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
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11
Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
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12
To freeze-cool enchiladas completely; cover well and freeze.
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13
To serve-thaw completely; bake at 350u00b0 for 18-20 minutes or until cheese is bubbly and heated through.
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14
Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.
