BEEF AND CHEESE MEXICAN SANCHILADAS – Page 2

In a heavy-bottomed skillet over medium high heat, brown the ground beef with the spices until cooked throughout and no pink remains (160-165 degrees F.); drain any fats that accumulate as the beef cooks.
Stir one can of the enchilada sauce into the ground beef, continuing to cook over medium heat until the sanchilada mixture is hot throughout; remove from the heat.
Place a warm tortilla onto a work surface; place one-fourth of the prepared beef mixture across the center of the tortilla in a 2-inch strip; top with cheese and lettuce, as desired.
In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring to combine. Place the prepared sour cream mixture into a sandwich bag, snipping away the corner of the bag.
Press the sour cream mixture through the hole in the corner of the bag, onto the beef mixture over the top of the cheese and the lettuce, making two strips of sour cream the length of the beef mixture, or as desired.
Roll the flour tortilla around the beef filling, placing the sanchilada into a greased elongated and shallow glass baking dish for one, or create all four sanchiladas, placing them side-by-side into a larger baking dish.
Pour enchilada sauce, as desired, over the top of the sanchiladas, then top with more shredded cheese; garnish with scallions or cilantro.
Heat the prepared sanchilada for a few seconds in the microwave until heated throughout; stack tortilla chips alongside the sanchilada and serve at once.

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