Red Beef Enchiladas

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  90/10 Ground Beef(680g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Yellow Onion
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  JalapeñO Pepper
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  Garlic(180g)
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  Cheese, Italian Blend, Shredded(600g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Sour Cream(180g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Tortilla, Corn, 6-Inch
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  Enchilada Sauce, Red, Canned(539g)
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  Finely Chopped Cilantro, For Serving (Optional)

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2Place the beef, onion, jalapeño, and garlic in a large skillet over medium-high heat. Cook, breaking it up with a wooden spoon, until the beef is browned, and the onions are tender, about 8 minutes. Remove the skillet from the heat.
3. 3Stir in 1½ cups of the cheese, the sour cream and taco seasoning.
4. 4Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.
5. 5Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ¼  cup of the enchilada filling into the tortilla and roll tightly, arrange (seam side down) in a 9x13 baking dish. Repeat with remaining tortillas and filling.
6. 6Pour the remaining sauce over the prepared enchiladas. Sprinkle all over with the remaining mozzarella and the remaining Colby Jack.
7. 7Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted. Let rest for 5 minutes.
8. 8Sprinkle with cilantro, if using, before serving.