Easy Beef or Vegetarian Enchiladas

READY IN: 32mins




  • Preheat oven to 500F and oil a 9x13" baking dish.
  • Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
  • Stir in 1 cup salsa and cook until hot.
  • Stir in 1/2 of the cheese and half of the cilantro.
  • Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
  • Place in baking dish seam-side down with an open end touching the narrow side of the dish.
  • Place 3 rolls beside.
  • Fill the other half of the dish with the remaining rolls.
  • Spread tortillas with the remaining 1/2 cup of sour cream.
  • Top with remaining salsa and sprinkle with cheese.
  • Bake until cheese is golden (about 15 minute.
  • Sprinkle with remaining cilantro.
  • Serve with sliced avocados and sour cream.