17 Thursday May 2012
Cinco de Mayo was fast approaching and the hubby asked for enchiladas. Since he rarely asks for something I said sure. I started to scour the internet trying to find the perfect chicken enchilada recipe that would be a good fit for our family. I try not to make separate meals for my daughter so the spice and heat has to be just right or adaptable. Then, my husband asks for beef enchiladas instead. OK, easy enough. I can do that without a recipe! I’ve found a few recipes since that I am going to try out, but these enchiladas were tasty and quick enough to make on a weeknight. The addition of homemade tortillas and enchilada sauce really gave the dish freshness, rather than a quick meal from a box with sauce packets included!
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Easy Beef Enchiladas
- 12 flour tortillas
- 8 oz Enchilada Sauce
- 1 medium yellow onion, chopped
- 1 lb ground beef
- 3 cups Cheddar Jack cheese
- handful of cilantro, chopped
- green onions, sliced
- salt and pepper to taste
Pre-heat oven to 350 F.
Brown beef on medium-high heat. Add salt and pepper to taste. Add onion and cook until softened.
Pour 4 oz of enchilada sauce on the bottom of a 9×13 glass casserole dish.
To assemble enchilada, lay out the flour tortilla and put about 1/4 cup of beef down the middle. Add a few tablespoons of cheese on top. Roll the tortilla and place in the baking dish seam side down. Continue until you have finished using all of the meat and tortillas.
Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes, or until the sauce is bubbling and the cheese is a golden brown. Garnish with green onions and cilantro. Serve with sour cream if desired.
Source: The Way to His Heart