Cheesy Enchiladas
Romaine Salad with Crunchy Tortilla Strips
Ingredients
- 1½ lb ground beef (or use ground turkey)
- 1 (28-oz) can mild enchilada sauce
- 18 corn tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 onion, chopped
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in enchilada sauce, and cook until thoroughly heated; keep warm.
- Heat tortillas according to package directions. Sprinkle about 2 Tbsp cheese down center of each tortilla. Top each with 2 tsp onion; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Spoon beefy sauce over rolled tortillas, and sprinkle with any remaining cheese. Bake 20 minutes or until hot and bubbly. Top with sour cream and guacamole.
Side Dish Ingredients
- ½ cup Ranch dressing
- 1 tsp chili powder
- 1 head romaine lettuce, chopped
- 2 tomatoes, chopped
- 1 (3.5-oz) pkg tricolor tortilla strips
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add lettuce, tomatoes, and tortilla strips just before serving; toss.
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