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Red Beef Enchiladas

Red ground beef enchiladas in a baking dish topped with melted mozzarella and Colby Jack cheese and sprinkled with cilantro
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 ½ pounds 90/10 ground beef
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 2 ½ cups shredded cheese (mozzarella and colby Jack blend), (mozzarella and colby Jack blend), divided
  • ¾ cup sour cream, plus more for serving
  • 2 tablespoons taco seasoning, (homemade or store bought)
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can mild red enchilada sauce
  • Finely chopped cilantro, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. Place the beef, onion, jalapeño, and garlic in a large skillet over medium-high heat. Cook, breaking it up with a wooden spoon, until the beef is browned, and the onions are tender, about 8 minutes. Remove the skillet from the heat.
  3. Stir in 1½ cups of the cheese, the sour cream and taco seasoning.
  4. Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.
  5. Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ¼  cup of the enchilada filling into the tortilla and roll tightly, arrange (seam side down) in a 9x13 baking dish. Repeat with remaining tortillas and filling.
  6. Pour the remaining sauce over the prepared enchiladas. Sprinkle all over with the remaining mozzarella and the remaining Colby Jack.
  7. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted. Let rest for 5 minutes. 
  8. Sprinkle with cilantro, if using, before serving.