Enchiladas de ternera

Ingredientes

• 1 recipe red enchilada sauce
• 1 1/2 pounds lean ground beef
• 1 onion, chopped (may sub 1 tsp onion powder)
• 1 teaspoon beef bouillon or better than bouillon
• 1/2 tsp EACH chili powder, ground cumin, garlic powder, salt
• 1/4 teaspoon pepper
• 1 4 oz. can mild chopped green chiles
• 1 15 oz. can black beans (rinsed and drained)
• 1 1/2 cups shredded Monterrey Jack cheese (divided)
• 1 1/2 cups shredded cheddar cheese (divided)
• 8-10 medium (8-inch) flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• sour cream
• pico de gallo
• Tomatoes
• Avocados
• Avocado Crema
• olives
• cilantro

Preparación

1. 1

   Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on “enchilada sauce” in the ingredients).

2. 2

   If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.

3. 3

   Brown beef and onions in a large skillet over medium heat, adding bouillon and all seasonings while breaking up meat. Once cooked, stir in 1/2 cup enchilada sauce, green chilies and black beans. Set aside to cool a few minutes then stir in 1 cup Monterrey Jack and 1 cup cheddar; set aside.

4. 4

   Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be thin). Fill each tortilla with a generous amount of filling (about a heaping 1/2 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses.

5. 5

   Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Sprinkle with chopped cilantro and other desired toppings; serve with sour cream or Greek yogurt.