Ready in 45 minutes
This is a savory Mexican style beef enchilada, with a creamy cheese and beef mixture for the filling. This recipe can be made to your liking, adding green chilies, onions, black olives, even adding beans to the filling is wonderful. Have at it!
"This is the cheesiest most creamy enchiladas I have ever had or made! Very comforting, great winter recipe!"
Brown Ground beef in skillet, strain well and return to skillet. Add the can of cheese, cumin, garlic powder and salt. Heat through.
Preheat oven to 350 degrees F.
Pour enchilada sauce into pie pan. Dip your tortilla, one at a time, into the sauce coating both sides, fill with your meat and cheese sauce and Monterey jack cheese then roll. Place into a 9 x 13 baking dish. Continue to do this for all 8 tortillas.
When finished, top with your remaining enchilada sauce, cheddar cheese and any remaining Monterey jack you may have left.
Bake for 30 minutes. Serve with Mexican style rice and refried beans.
If you want more kick to it, toss in a can of diced green chilies with your beef mixture. I also serve this with Mexican style cream cheese and home made guacamole.