Easy Enchiladas

For those of you who love to be exact and measure, I apologize. I used to be like that. I'm reformed. All ingredients are approximate.

Easy Enchiladas

Filling:
2 lb. ground beef or turkey (I mix 1 lb. gd. turkey with 1 lb. chorizo-Mexican sausage)
2 pkgs. taco seasoning (I don't use this when I combine with chorizo, makes it too spicy)
1 1/2 cups water (or whatever mixes calls for)

2 pkgs. flour tortillas
sour cream (probably 16 ounces or less)
shredded cheese (the more cheese the better it tastes)
2 cans of red enchilada sauce (or can use salsa verde)

Cook the gd. beef/turkey. Drain fat, pour in water and seasoning mixes and bring to a boil. Can simmer or be used immediately, your choice.

Spoon sour cream down center of flour tortilla. Add meat mixture and cheese to center and roll up. Place opening side down in 9x13 glass casserole dish. Continue filling dish until there are as many enchiladas as desired (they can overlap if necessary). Sprinkle with more cheese and pour enchilada sauce over top. Bake for 20-25 minutes at 350 degrees.

This recipe will make 2 casserole dishes or 1 dish and remainder of enchiladas can be frozen individually, popped in the microwave and served without sauce.

Lettuce, salsa, guacamole or tomatoes can be served on the side as your family desires. I either make refried beans or Mexican rice to serve with this dish. My picky daughter asked for this recipe. That should say something.

Printable Recipe

I'm linking to Balancing Beauty and Bedlam, Mrs. Happy Homemaker Frugally Sustainable Fireflies and Jellybeans