Ground Beef Enchiladas

See Faith's Ground Beef Tacos for flavorings to add to the beef. Black beans would also be a nice addition.

Filling:

3/4 pound ground beef, browned and drained [fry with onion, red bell pepper, and garlic for more flavor?]
3/4 cup shredded Monterey Jack cheese (or use Cheddar)
1/3 cup sliced green onion
1/3 cup sour cream
3 T. fresh parsley, chopped
salt and pepper

1 recipe Red Enchilada Sauce or *Emeril's Easy Enchilada Sauce
8 corn tortillas

Garnishes for serving:

sour cream
chopped fresh cilantro
sliced green onion
avocado slices
chopped radishes
shredded lettuce
etc.

Mix the filling ingredients together. Lightly oil the pan you are going to bake the enchiladas in.

Fry the corn tortillas in a lightly oiled skillet until golden but still pliable. Drain on paper towels to remove some of the oil.

[Skip: I found lightly oiling the baking dish instead of saucing keeps the enchiladas from getting mushy.] Spoon some enchilada sauce in the bottom of a baking dish [skip].

Spoon about 1/4 cup filling into each tortilla, roll around filling and place in baking dish seam-side down. Pour the sauce over the enchiladas.

Bake in 350 degrees until bubbly, about 20 minutes. Sprinkle with 1/4 cup more shredded Monterey jack, return to the oven for about 5 minutes more to melt the cheese.

Serve with your favorite garnishes, Yellow Rice and Mexican Black Beans or Refried Beans.

Makes 8 enchiladas