Layered Beef Enchiladas

You can substitute ground turkey or chicken.  Great with Mexican rice!


1 lb extra lean ground beef
3/4 cup chopped onion
2 garlic cloves, minced
1 (4.5) oz can chopped green chiles
1/2 tsp salt
1/8 tsp pepper
2 (10 oz) cans enchilada sauce
8 (6 inch) corn tortillas
1 cup shredded Mexican cheese blend
Sour cream, if desired


Heat oven to 375°.  In a large nonstick skillet, cook ground beef, onions, and garlic until beef is cooked through, stirring frequently.  Drain.  Add green chiles, salt and pepper, mix well.  Remove from heat.

Pour 1 can of enchilada sauce in bottom of ungreased 13×9-inch glass baking dish.  Arrange 4 tortillas in dish, overlapping slightly.  Spoon beef mixture evenly over tortillas, top with remaining 4 tortillas.  Pour remaining can of enchilada sauce over top.  Sprinkle with cheese. 

Bake 20 – 25 mins or until thoroughly heated.  Serve with sour cream.

*From Pillsbury

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