Beef Jalapeño Enchiladas

Hubby got his way and we made up a new beef enchilada recipe w/ corn tortillas.

I love me some jalapeños, but cut the qty in half moving forward (reflected in recipe below) b/c this was a bit spicier than planned.

SO good…

Beef Jalapeño Enchiladas Recipe

Ingredients

• 1 lb ground beef
• 3 oz black olives, diced
• 1 oz pickled jalapeños, seeded and diced (cut down to 1 oz in future)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1 + 1/3 + 1/4 cups freshly shredded Monterey Jack cheese, divided (1/3 + /4 cup for filling + 1 cup for topping)
• 3/4 + 1/3 cups freshly shredded sharp Cheddar cheese, divided (1/3 cup for filling + 3/4 cup for topping)
• 1 2/3 cups red enchilada sauce, divided (1/3 cup for filling, 1/3 cup for baking dish, 1 cup for topping)
• 8 king or super size corn tortillas
• 1 tomato, diced
• 1 cup sour cream
• extra virgin olive oil (EVOO) spray

Directions

1. Preheat oven to 350° F.
2. Lightly spray a 9″ x 13″ baking dish with EVOO.
3. Heat a large skillet over medium-high heat on stovetop.
4. Add 1 lb ground beef, cooking until browned – breaking up as you go.
5. Remove from heat, drain the excess fat, then stir in 3 oz diced olives, 1 oz diced pickled jalapeños, 1/4 tsp black pepper, and 1/2 tsp onion powder, until well combined. 
6. Stir in 1/3 cup sauce.
7. Stir in 1/3 + 1/4 cup shredded Monterey Jack cheese, 1/3 cup shredded Cheddar cheese, until well combined.
8. Spread 1/3 cup enchilada sauce on base of dish.
9. Place parchment paper over countertop and lay out as many of the tortillas as you can fit in the space you’re working with.
10. Spoon beef mixture evenly into tortillas, roll, and place in baking dish seam side side down and touching each other. If you have any extra filling, you have the option of sprinkling it on top of tortillas.
11. Bake for 20 mins.
12. Remove from oven and top with remaining 1 cup of sauce, remaining 1 cup shredded Monterey Jack cheese, and remaining 3/4 cup shredded Cheddar cheese.
13. Return to oven and bake for 10 mins more.
14. Remove from oven, plate, and top equally with 1 cup sour cream and diced 1 tomato.

Nutrition Facts
Serving size: Enchilada
Servings: 8
Amount per serving
Calories	407
% Daily Value*
Total Fat 24.8g	32%
Saturated Fat 13.2g	66%
Cholesterol 83mg	28%
Sodium 602mg	26%
Total Carbohydrate 22.9g	8%
Dietary Fiber 1.5g	5%
Total Sugars 0.5g
Protein 23.3g
Vitamin D 2mcg	9%
Calcium 477mg	37%
Iron 2mg	12%
Potassium 263mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.