Ingredients
- SAUCE
- 1 can (28-ounce) can whole tomatoes
- 1/2 medium onion, diced
- 2 garlic cloves minced
- 2 jalapeno pepper, deveined, seeded, and diced
- 1/4 cup oil (vegetable or canola oil)
- 1 teaspoon Sriracha sauce (+ more, if desired)
- FOR THE MEAT
- 1 1/2 pounds ground beef
- FOR THE ASSEMBLY
- 3 tablespoons oil (vegetable or canola oil)
- 10 corn tortillas
- 8 ounces sour cream
- Monterey Jack cheese, shredded (or Cheddar cheese, use any amount that you want, about 2 cups should be enough PLUS you will need more for sprinkling over the top of the casserole before baking)
How to Make
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Step 1: For the Enchilada Sauce: Puree all enchilada sauce ingredients (tomatoes, onion, garlic, jalapenos, oil, Sriracha sauce) in a blender. Set aside.
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Step 2: For the Meat: Brown ground beef over medium-low heat until completely cooked. Drain fat. Add taco seasoning and 1/4 cup of the enchilada sauce into brown meat and stir, cooking about 2 minutes.
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Step 3: For the Assembly: Preheat oven to 350º F.
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Step 4: Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish.
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Step 5: Drizzle 3 tablespoons of 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 allow to become crispy.
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Step 6: Drain tortilla and then layer on beef, sour cream and cheese. Roll tortilla to keep all ingredients inside. Place rolls seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with more cheese.
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Step 7: Place in oven and bake 15 minutes, or until cheese has fully melted.
We hope you enjoy this recipe!
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