Spicy lean ground beef and cheese enchiladas, drenched in chipotle adobo enchilada sauce, covered in...more cheese! Baked until gooey and bubbly.
2(10 ounce) cansred enchilada sauce
2chipotle peppers packed in adobo, minced fine
1teaspoon adobo sauce
2tablespoons, plus more for garnishchopped cilantro, more for garnish
1poundlean ground beef
10(6 inch) flour tortillas
2cups (8 ounces)shredded colby jack cheese
sour cream, sliced green onions, chopped roma tomatoesfor garnish
Preheat oven to 375°. Lightly spray 9 x 13 inch baking pan with cooking spray.
In a large bowl stir together enchilada sauce, minced chipotles, adobo, and cilantro. Set aside.
In a medium skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup enchilada sauce mixture.
Warm tortillas in microwave on high for 20 seconds, flip and heat for 20 seconds more.
Spread 1/2 cup of the enchilada sauce mixture evenly in baking dish. Place 1/4 cup beef mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings.