March 19, 2017
Dinner, Main Dish, Beef,
Ground Beef, Dairy, Mexican, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Stove Top, No Eggs more
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"These are pretty basic but very good enchiladas"
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.
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.
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