Updated: Jul 21
1 lb Pasture to Plate Co. ground beef (can also use leftover shredded roast - rump or chuck)
28 oz can enchilada sauce
2 cloves garlic, minced
1 fresh jalapeno chile pepper, seeded, finely chopped (if desired)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (8oz) shredded Monterey Jack cheese
1/2 cup sliced green onions
12 6 to 7 inch corn tortillas
Optional topings; sour cream, avacado, guacamole, green onion, jalapeno, cilantro, pico de galllo.....
Preheat oven to 375 degrees. Lightly grease a 3 qt. rectangular baking dish.
For Filling, cook ground beef until browned and drain. Stir in 1/2 the enchilada sauce, garlic, Jalapeno, cumin, salt and black pepper. Cook and stir over medium heat for 2 minutes. Transfer to a bowl and let cool 5 minutes. Stir in 1 cup of the cheese and the green onions.
Spoon 1/3 cup filling into each tortilla and roll up. Place filled tortillas, seam side down, in prepared baking dish. Pour remaining enchilada sauce over filled tortillas evenly.
Bake 25 to 30 minutes or until heated through and bubbly around the edges. Remove from oven. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving. If desired, top with optional ingredients.
Makes 12 6" Enchiladas