Ingredients:

  • 1 lb lean ground beef (85/15)
  • 15 oz red enchilada sauce, divided
  • 10 medium corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 4 oz diced green chiles

Instructions:

  1. Preheat oven to 375°F (190°C). Place the 1 lb lean ground beef in a large skillet over medium high heat. Let it sit for 2 minutes before stirring to get a good sear. Once no pink remains, drain the excess fat.
  2. Stir in the 4 oz diced green chiles and 1/4 cup of the 15 oz red enchilada sauce.
  3. Pour another 1/4 cup of the red enchilada sauce into the bottom of a 9x13 inch baking dish. Heat the 10 medium corn tortillas in the microwave between damp paper towels for 45 seconds until pliable and steaming.
  4. Lay a tortilla flat, add 2 tablespoons of the beef mixture and a sprinkle of the 2 cups shredded Mexican blend cheese.
  5. Roll the tortilla up and place it seam side down in the prepared baking dish. Pour the remaining red enchilada sauce over the center of the rolled tortillas. Sprinkle the remaining Mexican blend cheese over the top, focusing on the center of the rolls. Place in a preheated oven at 375°F for 20 minutes until the cheese is bubbling and bronzed.