This is an absolute favorite - whether you make traditional enchiladas or as a lasagna!
1 TBSP Natural Grapeseed Oil
1 pound lean ground beef, turkey or vegetarian crumbles
1 TBSP Adobo Seasoning
1 bottle Tia Rosa’s Red Enchilada Sauce
2 TBSP cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas
Preheat oven to 325 degrees F and grease 9x13 baking dish with drizzle of Garlic GSO. Sauté ground meat of choice, Adobo and oil in a large skillet over medium high heat until thoroughly cooked. Transfer to a large bowl add 1/2 cup Enchilada sauce, 1 cup cheese and cilantro; toss to combine.
In baking dish layer: Tortillas, enchilada sauce, seasoned protein and cheese. Repeat process and end with a layer of sauce. Cover with tin foil. Bake in 325 degree oven for about 30 minutes or until heated and cheese is bubbly.
Serve enchiladas with sour cream, sliced avocado & tomatoes on the side along with a romaine salad with Cilantro Lime Vinaigrette.