1 9"x13" baking dish Plus a smaller baking dish if needed
For the Meat Mixture:
1poundground beef, or ground chicken/turkey
salt and pepper to taste
1 1/2cupssalsa, mild or spicy
1/2cupcilantro, chopped (optional)
hot sauce to taste, (optional)
To Make the Enchiladas:
2 cupsrefried beans, or black beans, (1 - 14 ounce can)
10ouncesred enchilada sauce, (1 can)
2cupsMonterey Jack cheese , or strong cheddar cheese, shredded
sour cream, to serve (optional)
cilantro, chopped, to serve (optional)
2green onions, to serve (optional)
For the Meat Filling:
Fry the ground beef (or chicken or turkey) with the chopped onion, garlic, salt, pepper and cumin until the meat is browned. Drain off any excess fat from the pan. Mix in the salsa and chopped cilantro.
Set aside the meat mixture while you prepare the tortillas.
To Make the Enchiladas:
Preheat the oven to 375ºF.
Get out a 9"x13" baking pan (you may need a second, smaller pan if you are making 8 tortillas). Spray it with non-stick spray. Coat the bottom of the pan with a thin layer of enchilada sauce. Just use a bit of the can of sauce. (See the notes above the recipe.)
If you have the space, lay out all of the tortillas shells. I start by placing a small scoop of the beans on each tortilla. Make sure you have an equal amount on each tortilla then spread it where you will be adding the meat filling.
When filling the tortilla shells, place the filling just below the center of the tortilla. Don't put the filling too close to the edges as you need room to roll them up.
Add the ground beef mixture, again making sure it is evenly distributed among the 8 tortillas. Take 1/2 cup of the grated cheese and sprinkle it over the open enchiladas.
Roll each enchilada by taking the bottom end of the tortilla (where the filling is closest) and placing it snugly over the filling. Take the sides of the tortilla and fold them into the center, then roll up the enchilada from the bottom towards the top, with the sides tucked in. You'll end up with what looks like a very large egg roll. Don't worry if it doesn't look perfect. It will taste great.
Place the tortillas in the baking pan, making sure they are tightly packed into the pan. You may need a second smaller pan to accommodate all of the tortillas.
Pour the rest of the enchilada sauce over the prepared enchilada rolls, then take a small spoon and spread the sauce, making sure that all of the tortillas are covered. You may have a few spots that are dry but that's fine, as long as they are mostly covered.
Sprinkle the remaining shredded cheese over the top of the enchiladas and bake them at 375ºF for 25 to 30 minutes, or until they are hot and bubbly and the cheese is fully melted.
Serve these beef enchiladas topped with large scoops of sour cream, chopped cilantro and sliced green onions.
You can also roll the enchiladas in the traditional way. Put the filling in the center of the tortilla and fold each side in, leaving the edges open. If you have a bit of extra time, it's easy to make your own refried beans. Get the recipe here.