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Before you jump to Enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Deciding to eat healthily offers great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. Although we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.

You can get results without removing foods from your diet or make huge changes immediately. Even more important than totally altering your diet is just simply substituting healthy eating choices whenever possible. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate before.

As you can see, it’s not difficult to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to enchiladas recipe. You can cook enchiladas using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Enchiladas:

1. You need 2 lbs. Ground beef
2. Prepare 2 cups Shredded Monterey jack cheese
3. Take 1 cup sour cream
4. Take 1/2 tsp salt
5. Provide 1/4 tsp pepper
6. You need 1 can Refried beans (if desired)
7. Provide 24 oz tomato sauce
8. You need 1 small can chopped green chilis
9. Provide 1 tbsp chilli powder
10. Provide 1/2 tsp cumin

Instructions to make Enchiladas:

1. In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally.
2. While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper.
3. Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas.
4. Pour sauce over the enchiladas and sprinkle with cheese as desired.
5. Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly.

Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. Pour in the red sauce, chicken broth, cilantro, salt and pepper.

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