Grass Fed Beef Cheesy Enchiladas

I know, I'm getting caught up on my posts and recipes from this last week. My mom and I ate these enchiladas for several days worth of lunches and they are still some left in the fridge. YUM, YUM, YUM and easy! The recipe is vague (except the sauce) because I pretty much wing it every time.

Grass Fed Beef Cheesy Enchiladas
Red Enchilada Sauce (from Nourishing Traditions, page 156 - I omit the chilies because I want my munchkin to eat it too)
Sprouted corn tortillas (Food for Life brand from Lakewinds or you can get them online)
Sweetland Farm ground beef, browned
chopped onions
sliced green onions
sour cream (lots)
Castle Rock white cheddar, shredded (we used about 10 oz)
sea salt
pepper
all-purpose seasoning (I've been using Kirkland Organic Seasoning Blend)


Brown the ground beef with onions. Let cool slightly. Mix together shredded cheese, sour cream green onions and seasonings. Be liberal on the sour cream. I ran short this last time and it was as creamy, but you also don't want to add too much or the enchiladas won't hold together and they'll be runny.

Mix beef mixture into cheese/sour cream mixture. Slightly heat corn tortillas or they might break when you roll them. Butter a large casserole or 9 x13 pan and spread a small amount of enchilada sauce on the bottom. Load up your pan with stuffed tortillas and top with sauce, leaving some of the edges of the tortillas exposed so they get crunchy. Add more cheese on top of the sauce. Bake for a while at 350 - at least 35 - 45 minutes, until brown and bubbly.