Ground Beef Enchiladas

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  225 oz Enchilada Sauce, Red, Canned
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  1 tbsp Canola oil
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  1 lbs 90/10 Ground Beef
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  1 Yellow Onion(110g)
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  0.8 tsp ¾ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  3 Garlic(9g)
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  1 JalapeñO Pepper(14g)
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  3 tbsp Chili powder
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  1.5 tsp Cumin, Ground
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  1 tsp Oregano, Dried
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  1.5 cup Cheddar Cheese
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  16 Tortilla, Corn, 6-Inch(416g)
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Green Onion (Scallion)
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  Sour Cream

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Heat the canola oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the ground beef and diced onion, breaking apart the meat with a wooden spoon. Cook for 5–7 minutes until the beef is browned and no pink remains, stirring occasionally.
2. 2Add the minced garlic, jalapeño, chili powder, ground cumin, and dried oregano to the skillet. Cook over medium heat for 2 minutes until fragrant and the spices coat the meat evenly. Remove from heat and stir in the shredded cheddar until melted throughout.
3. 3Preheat the oven to 400°F. Coat a rimmed baking sheet with cooking spray and arrange the corn tortillas in a single layer. Lightly spray the tops with cooking spray and warm in the oven for 5 minutes until pliable.
4. 4Spread half of the enchilada sauce in a thin layer across the bottom of a 9×13-inch baking dish. Remove the tortillas from the oven and let cool just enough to handle safely.
5. 5Assemble the enchiladas by spreading approximately ¼ cup of the beef filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish in two snug rows.
6. 6Pour the remaining enchilada sauce over the rolled tortillas and spread evenly with the back of a spoon. Sprinkle the remaining shredded cheddar over the top.
7. 7Bake at 400°F for 15–20 minutes until the enchiladas are hot and the sauce bubbles at the edges.
8. 8Remove from the oven, divide evenly into 4 airtight containers while hot, and top with sliced green onions. Cool to room temperature before sealing lids. Serve with sour cream when ready to eat.