To say that Allison enjoyed this is a huge understatement. Usually when we have enchiladas I give the girls taco meat wrapped in a shell w/out the enchilada sauce. This time though, I figured I'd just give them some of ours. Chloe wasn't a huge fan (she's not a huge fan of tacos though) but Allison RAVED about these throughout dinner. (By the way, Brian and I really enjoyed this too!)
1 can mild enchilada sauce
1/2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
salt and pepper
6 flour tortillas
1 1/2 cups shredded cheddar cheese
Optional toppings: sour cream, tomatoes, cilantro, etc.
In a 10-inch nonstick skillet, heat ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Warm tortillas in the microwave for about 20-30 seconds to soften. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up. Arrange enchiladas, seam side down, in baking dish.
To freeze: Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas. Use within 2 months; bake without thawing.
To bake from frozen: Preheat oven to 400°. Remove foil and plastic wrap from baking dish. Pour enchilada sauce over top, and sprinkle with cheese (we didn't do this because we were completely out of shredded cheese); cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 10 minutes.
If baking right away:
Preheat oven to 350°. Pour enchilada sauce over top, and sprinkle with cheese. Cover with foil and bake 20-30 minutes or until heated through. Uncover; bake until lightly browned and bubbly.
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