Instructions:
In In a heavy-bottomed skillet over medium-high heat, brown ground beef with seasonings until cooked through and no pink residue remains (160-165 degrees F.); Drain off any fat that accumulates as the meat cooks.
Add a can of enchilada sauce to the ground beef and continue cooking over medium heat until the enchilada mixture is heated through; remove from the fire.
Place a warm tortilla on a work surface. Place a quarter of the prepared meat mixture in a 5 cm wide strip in the middle of the tortilla. Top with cheese and lettuce if desired.In a small bowl, combine sour cream with 1/4 cup red enchilada sauce and stir to combine. Place the prepared sour cream mixture in a sandwich bag and cut open the corner of the bag.
Squeeze the sour cream mixture through the hole in the corner of the bag, over the meat mixture, over the cheese and lettuce, forming two strips of sour cream the length of the meat mixture or as desired.
Roll the flour tortilla around the meat filling and place the one-person sanchilada in a long, shallow, greased glass baking dish. You can also prepare all four sanchilada by placing them side by side in a larger baking dish.
Pour enchilada sauce over the sanchiladas to taste, then top with more grated cheese; Decorate with chives or coriander.Heat the prepared sanchilada in the microwave for a few seconds until completely hot. Stack the tortilla chips next to the sanchilada and serve immediately.
Notes:
TIPS FOR MAKING THE BEST MEXICAN MEAT AND CHEESE SANCHILADAS
Warming the tortillas in the microwave before rolling them around the filling makes processing much easier.
We prefer beef for sanchiladas, but you can really use any ground meat, for example ground turkey, ground pork or even ground venison.
If you wish, you can replace the red enchilada sauce with green enchilada sauce to give a new twist to your sanchiladas.
We used mild red enchilada sauce, but if you prefer a spicier sauce and have an experience, opt for the spicy red enchilada sauce or add a little red pepper flakes to the mild enchilada sauce.
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