Saucy Beef & Cheese Enchiladas

Updated at: Thu, 17 Aug 2023 04:04:15 GMT

Step 1

Preheat oven to 450°F with the rack in the upper third. Stack tortillas, wrap in foil, and place on the upper oven rack to warm through, flipping the packet once, about 5 minutes.

Step 2

Heat 1 tbs oil in a medium ovenproof skillet over medium. Add 2tbs garlic, 1tbs flour, and 2.25 tsp Taco seasoning; cook, whisking 1 minute.

Step 3

Slowly whisk in tomato sauce and 1.5 cups water; bring to a simmer. Cook until slightly thickened and reduced to 2 cups, about 5 minutes; season with salt and pepper. Transfer sauce to a measuring cup.

Step 4

In a medium skillet heat a drizzle of olive oil on medium-high until hot.

Step 5

Add the beef, season with salt and pepper. Cook stirring occasionally and breaking the meat apart with a spoon, 6-7 minutes or until the beef is lightly browned.

Step 6

Drain off and discard any excess oil.

Step 7

Spread 1/4 cup sauce across bottom of the skillet. Place the warm tortillas on a work surface. Add 2 tbs beef and sprinkle cheese in each tortilla. Roll up and place in the skillet, seam side down. Pour remaining sauce over Enchiladas and sprinkle with remaining cheese.

Step 8

Bake on upper oven rack until cheese has melted and the sauce is bubbly, 8-10 minutes.

Step 9

While the enchiladas bake, halve lettuce lengthwise, then slice crosswise into thin ribbons.

Step 10

In a medium bowl, whisk together 1 tbs each of vinegar and oil. Toss lettuce with dressing, season with salt and pepper.

Step 11

Slightly thin sour cream by stirring in water 1 tsp at a time, as needed. Season to taste with salt and pepper.

Step 12

Serve enchiladas topped with sour cream and a side of salad.

Step 13

Top these Enchiladas with a corn and black bean salsa. Combine charred sweet corn, black beans, lime juice, Grated garlic, and finely chopped cilantro. Drizzle with olive oil and season with salt and pepper to taste.

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