Shown here with ground turkey as a substitute as we are trying to cut some red meat out of our diet. Recipe is the same either way.
This makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the enchiladas like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen enchiladas back into the pan you froze it in, and let thaw in the fridge. Once thawed, cover with tinfoil and bakes as normal.
1 pack of flour tortillas (burrito sized)
1 lb ground beef (or turkey)
1 (19oz) can of red, mild, enchilada sauce
1 (16oz) can refried beans (optional)
1 (4.5oz) can chopped green chiles
1 pack of taco seasoning
8oz colby or a mexican mix cheese
Sour cream for serving
Tin foil for covering while baking
Brown the ground beef (or turkey) on medium high heat.
Drain any grease from the pan.
Add the taco seasoning and stir.
Add the chilies and stir.
Add the can of re-fried beans. I add a whole can because I love re-fried beans, but you can omit them completely or add as much of the can as you like. The beans make a moister enchilada.
Stir until the beans have "melted" into the beef mixture. Turn of the heat.
Spray a 9X12 inch pan with cooking spray and pour half the can of enchilada sauce into bottom of dish.
Spoon about 2 heaping tablespoons of the beef/bean mixture into the center of the tortilla.
Roll up the tortilla and place into the pan, continue until all the enchiladas are done.
Any leftover beef/bean mixture can be spread evenly over the top of the enchiladas. The pour remaining sauce over the enchiladas.
Allow to cool for 15 minutes before cutting into them. Serve with sour cream if desired.