This is a short cut for making enchiladas. I love eating enchiladas but don’t always have the time to make them. This is a easy way and it delicious as well.
2 to 3 lbs. ground beef
1 teaspoon ground cumin
½ teaspoon chili powder
1 tablespoon minced garlic
1 onion chopped
½ teaspoon Sazon completa (complete seasoning)
¼ teaspoon black pepper
½ cup frozen corn thawed
2 green onions, chopped, plus more for garnish
2 (10 oz.) cans enchilada sauce
¼ cup sour cream (for topping)
1 package of Corn tortillas
Shredded Chihuahua cheese
Preheat the oven to 375°F.
Spray a 13×9-inch baking dish with nonstick cooking spray.
Arrange tortillas in a single layer in the prepared baking dish, and layer it with half of the meat. Then put a layer of cheese and pour about half a can of the enchilada sauce on top. Repeat the layers until all the meat is gone. Sprinkle some cheese on top and then cover with aluminum foil.
Bake for about 30 minutes, and then remove the, and cook for 20 minutes more until the cheese melted and brown.
Let the casserole cool for 10 minutes before cutting and serving.
Garnish with green onions, sour cream
Orignal site: Handletheheat.com