Yield: about 7 servings
Prep time: 20 to 25 minutes
Total time: 50 to 60 minutes
¾ pound ground beef
1 onion, diced small
2 cloves garlic minced
½ teaspoon oregano
½ teaspoon salt, ½ teaspoon pepper
1 teaspoon chili powder
1 cup cooked rice
1 jar/can of enchilada sauce (if you have a great homemade recipe for that I would love for you to share it with me in the comments below!)
2 cups shredded cheddar jack cheese
15 corn tortillas
if desired, diced jalapeño
handful of chopped cilantro
Preheat the oven to 350
Sauté the onion and meat until brown.
Add the seasonings, 3 tablespoons of the enchilada sauce, and the rice.
Stir well and cook 1 to 2 minutes more.
Remove from the heat.
Put a ¼ cup of enchilada sauce in the bottom of a 9 by 13 pan
Fill 1 tortilla at a time with a spoonful of filling, a sprinkle of cheese, and some jalapeño if desired. Roll it as tight as possible and place the enchilada smooth side up in the pan. Line them tight together to have room for all of them
Pour the remaining sauce over the enchiladas and sprinkle the reaming cheese.
Bake for 25 minutes.
Serve with cilantro, sour cream, and/or guacamole!