I needed a meal that was cheap and filling, even to a horde of starving male engineers which make up the majority of my friends. I made this once and then Alex has decided that they are his favorite Sunday dinner. They are incredibly easy to make and have always been well liked. The serving size varies, Alex can eat 2 or 3 but I don't finish a whole enchilada. —Kittythecollegecook
Ground Beef, 80/20 or less fat if desired
Turn the stove on medium and place the meat in the frying pan, fry it up and mix the packet of taco seasoning in with the meat. Add the cumin, chili powder and garlic powder to taste. For me its a whole lot of chili powder and cumin and just a dash of garlic.
Open and strain the three cans of beans and corn. Place them in a mixing bowl and mix in the meat. Also add some of the cilantro into the mixture (about 3/4 of what you have)
Open the package of tortillas and pull one out.
Cover the tortilla with a spoonful or two of sour cream (Alex always prefers a thin layer, but I like a little more)
Scoop 3-5 spoonfuls of the meat/beans/corn/cilantro onto the tortilla.
Add a generous handful or two of cheese so that everything is covered.
Add a few tablespoons of the red sauce, and add double the amount of red sauce of your chili verde. Then add salsa to your liking. I put about 3 big spoonfuls in each.
Roll it up like a burrito and repeat steps 3-8 for the rest of the tortillas. I put all of mine crammed into a little brownie baking pan wedged in pretty tight. Then pour the remainder of the red sauce so that it covers all of the enchiladas. Cover up the sauce with the rest of the cheese and then drizzle the chile verde sauce over the cheese.
Bake at 350 for about 20 minutes or until the cheese bubbles. Then serve and enjoy it with your friends!