Easy Enchiladas

Easy Enchiladas

• Olive oil
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 2 pounds ground beef
• 2 tsps. Adobo seasoning
• 1 10 oz. can tomato sauce
• 1 chipotle pepper in adobo sauce, minced
• 1 Tbs. adobo sauce
• 1 cup sour cream
• 1 can refried beans
• 1-2 cups shredded cheese
• 6 6-inch corn tortillas

Directions

1. Preheat oven to 350° F.
2. Heat a small amount of olive oil in a large skillet. Add the onions, garlic, ground beef, Adobo seasoning, salt and pepper and cook until meat is browned and onions are soft.
3. Meanwhile, put the tomato sauce in a bowl and whisk in the minced chipotle pepper and adobo sauce. Caution: these peppers are very hot, so add a little at a time and taste. Stop when you hit your heat limit!
4. Set up an assembly line. From left to right: tortillas, sour cream, refried beans, cooked meat mixture, shredded cheese, 9x13 baking dish that you have sprayed with non-stick cooking spray, tomato sauce mixture.
5. Cover the bottom of the baking dish with about 1/3 of tomato sauce mixture.
6. On a large dinner plate (or on a flexible cutting mat), place one tortilla. Assemble your first enchilda: smear a generous dollop of sour cream down the middle of the tortilla. Place a layer of refried beans on top of the sour cream. (I used two spoons for this procedure.) Spoon about 1/4 cup of the meat mixture on top. Top with shredded cheese. Wrap so the sides of the tortilla overlap and carry it on the plate (or cutting mat) to the baking dish. Place the enchilada seam-side down against one end of the dish in the tomato sauce. Repeat until you have 6 enchildas nestled side-by-side in the baking dish.
7. Pour the remaining tomato sauce over the enchiladas being sure to cover all of the tortillas. Cover the pan with foil and bake for 30 minutes. Remove foil and sprinkle cheese on the top. If desired, put it back in the oven for 5 minutes to melt the cheese. I skipped this step since the cheese melted nicely all by itself just from the heat of the enchiladas.