Servings
4
Prep Time
20
Cook Time
30
Ingredients
| 1 lb | Ground Beef |
| 1 | small onion, finely chopped |
| 2 | cloves garlic |
| 1 - 10 oz can | red enchilada sauce |
| 1 - 4 oz can | chopped green chilis, drained |
| 1 tsp | ground cumin |
| 1 1/2 tsp | chili powder |
| To taste | salt and ground pepper |
| 8 | small flour tortillas |
| Optional toppings: | fresh cilantro, salsa, sour cream, and fresh cubed Roma tomatoes |
| 2 cups | BORDEN FINELY SHREDDED MEXICAN CHEESE BLEND |
Steps
| 1 |
PREHEAT
your oven to 350°F
|
| 2 |
PREPARE
the filling: In a medium skillet, heat 1 tsp oil over medium heat
|
| 3 |
ADD
diced white onion and garlic, cook until softened, about 3 minutes
|
| 4 |
ADD
the ground beef to the skillet, breaking it apart with a spoon and season as desired. Cook until fully browned, about 3-5 minutes
|
| 5 |
STIR
in the enchilada sauce, chopped green chilies, ground cumin, chili powder, salt and pepper. Simmer over low-medium heat for about 5 minutes, stirring occasionally
|
| 6 |
SPREAD
Spread a small amount (1/3 cup) of beef mixture onto each flour tor]lla and sprinkle each with a
bit (3tbsp) of Borden shredded mexican cheese blend. Roll up the tor]llas ]ghtly and place them seam-
side down in greased baking dish
|
| 7 |
POUR
any remaining beef mixture over the top of the enchiladas. Sprinkle the remaining cheese
evenly over the top
|
| 8 |
COVER
the baking dish with aluminum foil
|
| 9 |
BAKE
for 20-25 minutes un]l the enchiladas are heated through and the cheese is melted and bubbly. Remove the foil and bake for an addi]onal 5 minutes to lightly brown the cheese on top
|
| 10 |
SERVE
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot and
garnished with your favorite toppings like diced tomato, fresh cilantro, sour cream, and salsa
|
