Ingredients Jump to Instructions ↓

  1. 1 pound 80% lean ground beef

  2. 1/2 cup chopped onion

  3. 2 cloves garlic, crushed

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon ground black pepper

  6. 2 (10-ounce) cans mild enchilada sauce, divided

  7. 8 small corn tortillas

  8. 3/4 cup shredded pepper jack cheese

  9. 1 tablespoon chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large nonstick skillet over medium heat, brown ground beef, onion and garlic about 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.

  2. Pour second can of enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish.

  3. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro.


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