1 lb lean ground beef
2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1 can (4 oz) Old El Paso™ Chopped Green Chiles
½ to ⅔ cup sour cream
7-8 flour tortillas (8") - these fit into 9x13 easily but you can adjust size and number
8 oz sharp cheddar, grated
7-8 flour tortillas (8") - these fit into 9x13 easily but you can adjust size and number
8 oz sharp cheddar, grated
- Preheat oven to 375°F. *
- Cook beef thoroughly and drain.
- Stir in ½ cup of the enchilada sauce, ½ cup cheese, the sour cream, and the chiles.
- Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- Spread ½ cup of the enchilada sauce evenly in baking dish.
- Spread ½ to ⅔ cup beef mixture down center of each tortilla (the amount will depend on size of tortilla). Wrap tortillas tightly around filling, placing seam side down in baking dish.
- Top with remaining enchilada sauce and remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Serve with chopped lettuce, tomatoes, avocado, and sour cream.
* I bake at 325 for 40-45 minutes to keep cheese from getting too brown. At 375 I'd probably cover the baking dish.
