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Easy Beef Enchiladas

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1 large (28 oz.) can Enchilada Sauce
1 pound lean ground beef
1 cup onion, chopped
1 Tablespoon minced fresh garlic
1 (4 oz.) Package diced mild green chilies
1 (1 oz.) Package dry taco seasoning
10 soft corn tortillas
vegetable oil
2 cups Mexican Blend Cheese, divided, plus more for topping
1 bunch scallions
Sour Cream, for topping


  1. Preheat oven to 350 degrees F. Spray 9x13-inch baking pan with cooking spray. Pour in ½ cup of Enchilada sauce and tilt pan to evenly coat bottom; set aside.
  2. Brown ground beef in large nonstick skillet over medium-high heat and cook until no longer pink. Stir in onions, garlic, and diced green chilies and cook another 5 minutes. Stir in taco seasoning and water called for on package directions. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Remove from heat; set aside. Meanwhile, brush both sides of each corn tortilla lightly with vegetable oil and stack in middle of damp towel. Fold towel together around tortilla stack and microwave 1 minute on high power.
  3. To Assemble: Place 2 tablespoons beef mixture, 1 tablespoon cheese, and 2 teaspoons chopped scallions on middle of each tortilla, roll together each side and place seam side down in prepared pan. Repeat with remaining tortillas. Pour remaining Enchilada Sauce over the top of enchiladas and Sprinkle top evenly with more shredded Mexican Cheese and any remaining sliced Scallions. Cover with foil and bake 20 minutes. Serve each person 2 enchiladas and top with sour cream, if desired.
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