Beefy Creamy Verde Chile Enchiladas

Ingredients

• 500 g ground beef
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 12 pieces corn tortillas
• 250 g cheddar cheese, shredded
• 500 ml green chile sauce
• 120 ml Cream Cheese
• 1 tsp cumin
• 1 to taste salt and pepper
• 2 tbsp olive oil

Steps

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain excess fat if needed.
5. Stir in cumin, salt, and pepper. Set beef mixture aside.
6. Mix green chile sauce with sour cream in a bowl.
7. Spread a thin layer of green chile sauce mixture on the bottom of a 9x13 inch baking dish.
8. Warm tortillas in a dry skillet or microwave to make them pliable.
9. Fill each tortilla with about 3 tablespoons of beef mixture and 1 tablespoon of shredded cheese. Roll tightly and place seam-side down in the baking dish.
10. Pour remaining green chile sauce over the enchiladas.
11. Sprinkle remaining cheese over the top.
12. Bake for 25-30 minutes until the cheese is melted and bubbly.
13. Let cool for 5 minutes before serving. Garnish with cilantro and extra sour cream if desired.