Instructions

• Preheat the oven to 350°F (175°C).
• In a large skillet over medium-low heat, brown 1 1/2 pounds ground beef, breaking it into crumbles as it cooks. Cook until no pink remains.
• Drain excess drippings from the beef, return the beef to the skillet, then add enough homemade enchilada sauce to moisten and flavor the meat. Stir until well combined and heated through. Remove from heat.
• Pour enough homemade enchilada sauce into the bottom of a 9×13-inch oven-safe casserole dish to lightly coat the bottom; set the dish aside.
• In a separate large skillet, heat 3 tablespoons vegetable or canola oil over medium-low heat. One at a time, briefly warm each of the 10 tortillas in the oil for about 1 minute each (just until softened and warmed; do not let them become crispy). Drain the warmed tortillas on paper towels to remove excess oil.
• Assemble the enchiladas: lay a drained, warm tortilla on a work surface. Spoon an equal portion of the beef mixture down the center of the tortilla, add some of the 8 ounces sour cream, a portion of the grated Monterey Jack cheese, and cilantro if using. Roll the tortilla tightly and place seam-side down in the prepared casserole dish. Repeat until all 10 tortillas are filled and arranged in the dish.
• Pour enough homemade enchilada sauce over the assembled enchiladas to cover them evenly. Sprinkle the remaining grated Monterey Jack cheese over the top.
• Bake in the preheated oven for 15 minutes, or until the cheese is fully melted and the sauce is bubbly.
• Remove from the oven, garnish with additional cilantro if desired, let rest a few minutes, and serve.