1 lb. lean ground beef
½ cup chopped onion
2 cloves garlic, chopped
½ tsp salt
¼ tsp pepper
2 10 oz cans enchilada sauce*
8 small corn tortillas (6-7 inches diameter)
¾ cup shredded Monterey Jack or Cheddar cheese
1 Tbsp chopped fresh cilantro
sour cream (optional)
* You can also make your own enchilada sauce from scratch. Click here for a recipe.
Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.
Season with salt and pepper to taste. Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.
Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13×9-inch baking dish.
Cover dish and bake in oven for 15 minutes.
Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream.