Last week my sister kept talking about wanting to make enchiladas and I realized it had been forever since I made them so I whipped up a batch this weekend. They were super easy and so so good. I just made this recipe up, if my kids weren’t eating them I may would have added some beans in but they don’t like beans so I kept these pretty basic. I used a mix of two enchilada sauces the red and green for extra flavor. The combination of two cheeses, beef and two enchilada sauces is so tasty.
If you don’t eat red meat you could easily sub ground chicken. I have low iron so I try and get some red meat in my diet every now and then and my kids love ground beef ( I do recommend buying organic grass fed beef). These can be made ahead and then just cooked when ready to eat. Enjoy!
E A S Y C H E E S Y B E E F E N C H I L A D A S
1 pound ground beef
Taco Seasoning- I use this homemade recipe
1/2 onion diced
1 small can diced green chiles
1 cup pico de gallo
shredded white cheddar cheese
shredded pepper jack
Red Enchilada sauce (any store bought kind is fine I like Frontera but used Old El Paso for these)
Green Enchilada sauce
flour tortilla shells
Guacamole, Trader Joe’s Green Dragon hot sauce, pico de Gallo and cilantro for topping.
In a skillet cook the ground beef and onions together. Once cooked add the taco seasoning (make enough for one pound of meat or store bought one packet) and one cup of water. Let this simmer and cook down several minutes. Once it has thickened stir in small can of green chiles and cup of pico de Gallo. Add a handful of shredded pepperjack cheese, stir and remove from heat.
In a baking dish spread a thin layer of the red and green enchilada sauce, just enough to cover the bottom. Take a flour shell and layer the bottom with shredded cheddar cheese then top with ground beef mixture. Roll up and place in baking dish. Continue until all the beef is used. This should make 6-8 enchiladas.
Cover the rolled enchiladas with the red and green enchilada sauce. I just drizzle both over leaving some of the shells exposed. Top with a mix of the shredded cheddar and pepper jack. Bake at 350 degrees 30-40 minutes until cheese is bubbly.
Remove from oven and top with pico, guacamole and any other toppings you desire!