Beef and Bean Enchiladas with Red Sauce

Here's a quick to assemble enchilada recipe from Pam Anderson.

1-1/2 lbs lean ground beef
2 tablespoons chili powder
1 can (15.5 oz) pinto beans, drained, half the beans mashed
8 oz grated pepper Jack cheese (3 cups), divided
1 tablespoon olive oil
1 large white onion, halved, half finely diced, half thinly sliced
1 can (16 oz) plus 1 can (8 oz) tomato sauce
2 cups chicken broth
1/4 cup sour cream, plus more for passing
16 corn tortillas

Adjust rack to center position and heat oven to 400 degrees.

Heat a large (11-12 inch) deep skillet over medium-high heat. Add ground beef and cook, stirring frequently, until meat loses its raw color and liquid evaporates, about 7 minutes. add chili powder and continue to cook, stirring, until fragrant, about 2 minutes longer. Transfer to a medium bowl. Stir in mashed and whole beans, along with 1-1/2 cups cheese.

Meanwhile, return unwashed skillet to burner and heat oil over medium-high. Add diced onion and cook, stirring frequently, until soft, 4-5 minutes. Add tomato sauce and simmer to tomato-paste consistency, stirring frequently and reducing heat if sputtering dramatically, 8-10 minutes. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 3/4 cup sauce into meat mixture and spread 1 cup sauce over bottom of a 13x9 inch baking dish.

Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup meat mixture into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining filling and tortillas. Drizzle enchiladas with 1-1/2 cups sauce and sprinkle with remaining 1-1/2 cups cheese. Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 25 minutes. Remove foil, sprinkle with onion slices, and bake for 5 more minutes. Let stand for a few minutes and serve with sour cream and remaining sauce.