These Beef and Cheese Mexican Sanchiladas are a tasty Mexican favorite that crosses between a sancho and a beef enchilada smothered in enchilada sauce and topped with cheese.
INGREDIENTS NEEDED
Lean ground beef
Granulated onion
Granulated garlic
Mild red enchilada sauce
Shredded cheddar cheese
Iceberg lettuce
Sour cream
Flour tortilas
Chopped cilantro and scallions, if desired for garnish
HOW TO MAKE BEEF AND CHEESE SANCHILADAS
Brown the ground beef in a skillet along with the spices. Drain any fats that accumulate.
Stir in the enchilada sauce.
Place one-fourth of the prepared ground beef mixture in the center of a warm flour tortilla, spreading it in a 2-inch row across the tortilla.
Top the beef sanchilada filling with cheese, as desired; top the cheese with chopped lettuce.
Place the sour cream into a sandwich bag, snipping the corner from the bag. Squeeze the sour cream through the hole in the bag and onto the sanchilada filling over the top of the lettuce, the length of the filling and back. (Two stripes of sour cream.)
Roll the tortilla around the filling. Then place the sanchilada into a shallow serving dish or onto a plate.
Top the sanchilada with more enchilada sauce and cheese.
Microwave the sanchilada for a few seconds until nicely hot throughout.
Serve with tortilla chips stacked on each side of the sanchilada.
Ingredients
1 lb. lean ground beef
1/2 tsp. granulated onion
1/2 tsp. granulated garlic
2 – 10 oz. cans mild red enchilada sauce
shredded cheddar cheese
chopped lettuce
1 cup sour cream
4 8-inch flour tortillas, warmed
tortilla chips, for serving alongside the sanchiladas
chopped cilantro and scallions, for garnishing, if desired
Instructions
In a heavy-bottomed skillet over medium high heat, brown the ground beef with the spices until cooked throughout and no pink remains (160-165 degrees F.); drain any fats that accumulate as the beef cooks.
Stir one can of the enchilada sauce into the ground beef, continuing to cook over medium heat until the sanchilada mixture is hot throughout; remove from the heat.
Place a warm tortilla onto a work surface; place one-fourth of the prepared beef mixture across the center of the tortilla in a 2-inch strip; top with cheese and lettuce, as desired.
In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring to combine. Place the prepared sour cream mixture into a sandwich bag, snipping away the corner of the bag.
Press the sour cream mixture through the hole in the corner of the bag, onto the beef mixture over the top of the cheese and the lettuce, making two strips of sour cream the length of the beef mixture, or as desired.
Roll the flour tortilla around the beef filling, placing the sanchilada into a greased elongated and shallow glass baking dish for one, or create all four sanchiladas, placing them side-by-side into a larger baking dish.
Pour enchilada sauce, as desired, over the top of the sanchiladas, then top with more shredded cheese; garnish with scallions or cilantro.
Heat the prepared sanchilada for a few seconds in the microwave until heated throughout; stack tortilla chips alongside the sanchilada and serve at once.
