Created by: lillyindy
Created on March 19, 2017
"These are pretty basic but very good enchiladas"
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Prep Time: 30mPT30M
Cook Time: 15-20mPT15-20M
- 1 1/2 pounds ground beef
- 2 teaspoons garlic powder
- 1 teaspoon salt
- Pepper, to taste
- 3 tablespoons oil
- 700 grams corn tortillas (10 tortillas, preferably 10-in size)
- 1 container (8 ounce) sour cream
- Cilantro (optional)
- 4 cups shredded Monterey Jack cheese (divided, you could use more cheese is you want to, or Cheddar cheese)
- 4 cups enchilada sauce (use your favorite)
What You Will Need
No special items needed.
Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add in salt, pepper and garlic powder; continue cooking until spices are combined with the beef. Mix in 1/4 cup of enchilada sauce into brown meat and stir until well-combined.
FOR THE ASSEMBLY
Preheat oven to 350º F.
Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish.
Drizzle oil into the bottom of a skillet over a medium-low heat. Add corn tortillas, one at a time, and cook for about 1 minute each (DO NOT not allow to become crispy).
Separate the cooked beef mixture into 8 even portions.
Drain 1 tortilla, then layer on beef, sour cream, shredded cheese (using how much you like but save at least 2 cups to sprinkle on top) and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Repeat with remaining 7 tortillas.
Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.
Place in oven and bake 15-20 minutes, or until cheese has fully melted.
Remove from oven and top with additional cilantro, if desired.
- Serving Size: 1 (307.2 g)
- Calories 573.6
- Total Fat - 28.6 g
- Saturated Fat - 12 g
- Cholesterol - 93.8 mg
- Sodium - 1505 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 6.1 g
- Sugars - 7.4 g
- Protein - 37.3 g
- Calcium - 504.5 mg
- Iron - 3.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg