Easy to put together, this one will take minutes to pop in the oven.
- 1.5 pounds lean ground beef
- salt and pepper
- 1 small white onion, peeled and diced
- 1 (4-ounce) can diced green chilies, optional
- 1 (15.5 ounce) can black beans or lentils, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 large can enchilada sauce
- 1/4 cup chopped fresh cilantro, optional
Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
Cook the ground beef and onion in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of the remaining grease, and discard the rest.
Stir in the green chilies, if using and beans, and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the mixture until combined. Set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.