Homemade Enchiladas, The Food & Family Way

Let's take a break from the holiday cooking and make something different. Tomorrow, we can get back to holiday cooking and baking. Today, we are making enchiladas. These may not be the traditional way to make them, but I can guarantee you they are absolutely amazing. They're easy, and you can make an extra pan like I did and put them in the freezer for another meal. They will last 4-6 months in the freezer. I hope you will try these, and if you do, please let me know. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
1 lb ground chuck
1/2 med onion, chopped
1 Tbsp garlic, minced
1small can diced green chilis
1 28 oz can enchilada sauce
1 15 oz can refried beans
2 cups cheddar cheese, grated
flour or corn tortillas
green onions, diced, optional
taco sauce, optional
sour cream, optional
Directions:
Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray and set aside. Brown ground chuck with onion and garlic. Stir in green chilis and 1 cup enchilada sauce. Add 1/4 cup grated cheese and stir until cheese has melted. Lay tortilla down and spread with refried beans. Add meat mixture and roll up. Lay in a greased casserole dish. Continue until the dish is full. Pour remaining sauce over the enchiladas. Sprinkle with cheese. Bake 20 minutes, uncovered, or until hot and bubbly.
Chop green onions to garnish enchiladas with. Drizzle with taco sauce and a dollop of sour cream if desired.