Enchiladas
Delicious Mexican casserole dish
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- cumin seeds optional
- 1.5 lb ground beef
- 1 can green chiles drained
- 1 can beans black or pinto
- 8 large flour tortillas
- 10 oz enchilada sauce
- 3 cups Mexican shredded cheese blend
Toppings
- Sour cream
- Salsa
- Guacamole
- Cilantro
- Tomatoes
- Green or red onions chopped
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large skillet.
- Add onions and cumin seeds. Then, add green chiles, beef, salt and pepper. Cook thoroughly.
- Add the beans and remove from heat.
- Assemble the enchiladas using an assembly line of: tortilla, one spoonful of enchilada sauce, one scoop of beef mixture, one handful of cheese. Roll it up burrito style and place it snugly in a glass casserole pan. Repeat until beef mixture is gone.
- Pour leftover enchilada sauce over the top, along with any extra cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and tortillas are slightly crispy.
Notes
Adapted from https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/#tasty-recipes-59596
- Shredded chicken can be substituted for beef.
- Can be made ahead up to 3 days in advance.
- Serve with rice to make it go farther.