Beef Enchiladas

By hicksofmarvin

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 1/2 cups enchilada sauce, divided
• 1 tablespoon olive oil
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• 8 ounces ground beef
• 1 (4.5-ounce) can diced green chiles
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup canned corn kernels, drained
• 1/2 cup canned black beans, drained and rinsed
• 1 1/4 cups Monterey Jack cheese, divided
• 1 1/4 cups shredded cheddar cheese, divided
• 12 (6-inch) flour tortillas, warmed
• 2 tablespoons chopped fresh cilantro leaves
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

Details

Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Place into oven and bake until bubbly, about 20 minutes.
Serve immediately, garnished with cilantro, avocado and tomato, if desired.