difficulty moderate
author nemesis
A picture of Beef enchiladas
  2 1/2 cup 2 1/2 cup enchilada sauce (divided)
  1. preheat oven to 375 degrees f. pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
  2. 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.
  3. in a large bowl, combine beef, corn, beans, 1/2 cup monterey jack cheese and 1/2 cup cheddar cheese.
  4. 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.
  5. place into oven and bake until bubbly, about 20 minutes.
  6. serve immediately, garnished with cilantro, avocado and tomato, if desired.
  1 tbsp 1 tbsp olive oil
8 oz   8 oz ground beef
4 1/2 oz 1 can 4 1/2 oz (1 can) diced green chiles
    kosher salt and freshly ground black pepper (to taste)
  1/2 cup 1/2 cup canned corn kernels (drained)
  1/2 cup 1/2 cup canned black beans (drained and rinsed)
  1 1/4 cup 1 1/4 cup monterey jack cheese (divided)
  1 1/4 cup 1 1/4 cup shredded cheddar cheese (divided)
  12 whole 12 whole flour tortillas (warmed)
  2 tbsp 2 tbsp chopped fresh cilantro leaves
  1 whole 1 whole avocado (halved)
  1 whole 1 whole roma tomato (diced)