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Ingredients
  • 1 ½ pounds 90-percent lean ground beef
  • 4 scallions, white and green parts separated and sliced thin
  • 1 tablespoon chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ¾ teaspoon table salt
  • 12 ounces Colby Jack cheese, shredded (3 cups), divided
  • 1 cup sour cream
  • 1 ½ cups enchilada sauce, divided
  • 8 (10-inch) flour tortillas
  • ⅓ cup jarred sliced jalapeños
  • We developed this recipe with Frontera brand enchilada sauce. You can substitute Monterey Jack for the Colby Jack, if desired.
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