This post has been in the archives for a while waiting for a good time to be published. I did make enchiladas today, but not beef. I actually made sour cream chicken and cheese enchiladas, but I didn't take any pictures, so they will not be blogged about this time.
Enchiladas are a great food to make if they are going to be reheated. They make for a perfect Fun Friday Feast. They also make tons of leftovers. What's also great about enchiladas is you can pretty much put anything you want in them. Here is how I made mine a few weeks ago.
Easy Beef Enchiladas
1 lb ground beef
2 cans enchilada sauce
16 oz. shredded cheddar cheese (any flavor will work)
small can diced green chiles
small can sliced black olives
10-20 sliced jalapenos, chopped
1 can black beans, drained and rinsed
5-6 green onions, chopped
dash of cumin
dash of ground chili pepper
8 medium-sized flour tortillas
Heat oven to 350 degrees. Lightly grease a 9x13 baking pan.
Brown ground beef in a skillet over medium-high heat. Drain fat. Add in 3/4 cup enchilada sauce, green chiles, olive, jalapenos, black beans, cumin and chili pepper. Simmer for 5-10 minutes.
Spoon filling into tortillas, about 1/2 cup per tortilla. Sprinkle a little cheese into each tortilla. Only use about half the cheese to sprinkle in the tortillas. Place enchiladas into a lightly greased 9x13 baking dish. Pour the rest of the enchilada sauce on top and top with remaining cheese and chopped green onions.
Bake at 350 for 25-30 minutes, until heated through. Garnish with salsa and sour cream.