According to the husband, these enchiladas are "better than my usual enchiladas." And the best part? They're easier than my usual enchiladas, too. Fan-freakin'-tastic.
Lazy Beef Enchiladas
1 tablespoon olive oil
1 pound ground beef
1/2 onion, diced
3 cloves garlic, minced
1 can (4 ounces) chopped green chiles (or less, depending on your spice tolerance)
5 ounces cream cheese
Salt and pepper
2 cans (10 ounces each) enchilada sauce
8 corn tortillas
1 cup shredded cheddar (or pepper jack) cheese
Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Saute the ground beef and onion until the beef is cooked through and the onion is golden, about 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add green chiles and cream cheese. Stir until the cream cheese is melted. Season with salt and pepper to taste.
Pour about 1 cup enchilada sauce into the bottom of a 9x13 baking dish, making sure the entire bottom is covered by a very thin layer of sauce. Add one corn tortilla to the dish, flipping it over so it's covered on both sides with sauce. Repeat with three more tortillas until the bottom of the dish is covered with a single layer of tortillas.
Place the meat mixture on top of the first tortilla layer. Cover meat with remaining tortillas, again placing them in a single layer. Pour remaining enchilada sauce on top of tortillas. Sprinkle shredded cheese over the sauce.
Bake the enchiladas for 25 minutes, until sauce is bubbly and the cheese is melted. Serve with sour cream and salsa.