Instructions

• Preheat the oven to 350°F (175°C).
• In a skillet over medium-low heat, brown 1 1/2 pounds ground beef, breaking it into crumbles, until fully cooked. Drain off excess drippings and return the beef to the skillet.
• Stir enough homemade enchilada sauce into the cooked beef to moisten and coat it evenly; set the beef mixture aside.
• Pour some enchilada sauce into the bottom of a 9×13-inch oven-safe casserole dish to lightly coat the bottom; reserve the remaining sauce for topping.
• In a clean skillet, heat 3 tablespoons vegetable or canola oil over medium-low heat.
• Working one tortilla at a time, warm each of the 10 tortillas in the hot oil about 20–45 seconds per side until soft and pliable but not crispy. Transfer each warmed tortilla to a paper towel to drain excess oil.
• For each warmed tortilla, place it on a work surface and add a portion of the beef mixture down the center, a spoonful of the 8 ounces sour cream, a sprinkle of the grated monterey jack cheese, and cilantro if using. Roll the tortilla to enclose the filling and place it seam-side down in the prepared casserole dish. Repeat until all 10 tortillas are filled and arranged in the dish.
• Pour the remaining enchilada sauce over the assembled enchiladas to cover them, then top with the remaining monterey jack cheese so the enchiladas are evenly covered.
• Bake in the preheated oven for about 15 minutes, or until the cheese is fully melted and the sauce is hot.
• Remove from the oven, garnish with additional cilantro if desired, let rest a few minutes, and serve.