6 medium tortillas
2-3 pounds ground beef.
1 medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce ** recipe below, or can use canned**
1-2 cups sour cream
1 cup grated cheddar cheese
1 cup grated Monterrey Jack cheese
Preheat oven to 350º F.
Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a kitchen pan lined with paper towels.
Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine.
Spoon about ½ cup of enchilada sauce into the bottom of a 9×13 casserole dish that has been sprayed with nonstick cooking spray. Spread enchilada sauce to coat the bottom of the casserole dish.
Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about ½ cup. Layer on beef, onion and garlic mixture, making sure to spread mixture evenly over tortillas and enchilada sauce.
Top with large dollops of sour cream and spread slightly. Sprinkle on a little of both cheeses.
Repeat layering with 3 more tortillas, enchilada sauce, beef mixture, sour cream, and end with cheeses.
Bake in oven until cheeses have melted, about 20 minutes.
You may substitute any other meat or bean for ground beef in the recipe. Additionally, you may add beans, lettuce, or diced tomatoes to the recipe, if desired.
To freeze: Prepare recipe through baking, wrap tightly with aluminum foil and place into the freezer. To heat once frozen, simply remove from the freezer and place in the refrigerator overnight to thaw. Bake as instructed in the recipe; however, note that baking time may take a bit longer to make sure all ingredients are heated throughout.
**Enchilada Sauce Recipe:
¼ cup vegetable oil
¼ cup all-purpose flour
3 tablespoons chili powder
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon packed brown sugar
½ teaspoon Kosher salt
1 teaspoon ground black pepper
Add vegetable oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences.
Pour remaining enchilada sauce into an airtight container and refrigerate for up to two weeks.
Recipe from addapinch.com