A few days after I made the shrimp enchiladas, I made beef enchiladas because… enchiladas.
These are also adapted from Damn Delicious. I made some adjustments since I was cooking for five very hungry people. I served them with Spanish rice (recipe coming).
2 1/2 cups enchilada sauce, divided (two 10 oz cans)
1 tablespoon olive oil
12 ounces ground beef
1 (4.5-ounce) can diced green chiles
kosher salt and fresh black pepper
1 cup canned corn kernels, drained, rinsed
1 cup canned black beans, drained, rinsed
1 1/2 cups Mexican blend cheese (inside enchiladas)
1 cup Mexican blend cheese (on top of enchiladas)
10 medium-sized flour tortillas
1/4 cup fresh cilantro leaves, chopped
1/2 avocado, chopped
1/2 tomato, chopped
1) Preheat oven to 375. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish. Set aside.
2) Heat olive oil in a skillet over medium-high heat. Add ground beef, green chiles, and salt and pepper to taste. Cook until browned, about 5 minutes, breaking up beef while it cooks and mixing with chiles. Strain to remove excess fat.
3) In a bowl, combine the beef, corn, beans, and cup and a half of cheese.
4) Assemble the enchiladas: lay a tortilla on a flat surface and spoon in 1/3 cup of mixture into the center. Roll up and place seam side down into baking dish (on top of sauce). Continue with all 10 tortillas.
5) Pour remaining enchilada sauce evenly over enchiladas, and sprinkle on last cup of cheese.
6) Bake for 20 minutes.
7) Garnish with cilantro, avocado, and tomato. Serve immediately.