Loaded Beef Enchilada Recipe

Place the ground beef and onion in a large skillet over medium heat.

Cook, stirring occasionally to break up the meat, for 6–7 minutes, or until the meat is cooked through. Stir in the diced green chiles.

Preheat oven to 350 F.

In a medium bowl, stir together the salsa and sour cream.

Pour a few tablespoons of enchilada sauce into the bottom of a 13x9-inch casserole dish. Swirl until the sauce covers the bottom of the pan.

Lay a tortilla on a flat work surface. Spoon 1–2 tablespoons of the sour cream mixture on top, and spread it around the tortillas.

Spoon ½ cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in the casserole dish.

Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.

Bake for 10 minutes, or until the cheese is melted.

Remove from the oven, optionally sprinkle with cilantro, and serve immediately.