These enchiladas are great simply because they are so easy to make. They are made up of only five ingredients, and are perfect for nights when I just don't have time to spend hours cooking. I usually dress them up with a side of refried beans to help calm down the mild spiciness of the green chili sauce.
Recipe:
1 lb of ground beef (or 3 C cooked, shredded chicken)
1 1/2 C grated peperjack cheese (divided)
1 C sour cream
1 bottle green enchilada sauce
Flour tortillas
Brown and drain beef (or cook chicken). I usually season the meat with seasoning salt, garlic powder and onion powder to taste.
Divide meat and 1 C cheese into tortillas in a greased 9x13 baking dish. Fold the tortillas over and close with toothpick if necessary. Spray with cooking spray and bake at 375 degrees until lightly browned.
To make enchilada sauce, combine 1 C sour cream with can of green sauce.
Remove from oven and pour enchilada sauce over. Top with remaining cheese. Bake until cheese is slightly melted.
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