There are a lot of night were I have no idea what to make for supper, and I really don’t want to make an ol’ fall back like Korean Beef, or Sloppy Joes again. Then while cruising through Pinterest I’ll see a recipe (image) and have a great idea! That’s how I remembered how well enchiladas go over here and dug out this recipe to make them.
Homemade & Simple to Make Enchiladas
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These enchiladas were a hit, with even my picky eater. On the plus side, these enchiladas are a great healthy meal that you can hide veggies in to get your kids to eat more, not that I would do that. 😉
Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside. I prefer to use my glass pan, easier to clean and I find food doesn’t stick to it as badly.
You are going to cook the ground beef in a large pan over medium-high heat until it is browned and completely cooked through, breaking it up into small pieces as it cooks.
Add in onions to cook with the ground beef.
Stir in the green chiles, tomatoes, and beans, and cook for 5 minutes to warm, stirring occasionally. Remove pan from heat, and stir the ground beef. Set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese.
Lay out a tortilla, portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.
Pour the enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
- 1.5 pounds lean ground beef
- salt and pepper
- 1 small white onion, peeled and diced
- 4oz can diced green chiles
- 12 oz can of diced tomatoes with juices
- 1 (15.5 ounce) can black beans
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
- Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside. I prefer to use my glass pan, easier to clean and I find food doesn't stick to it as badly.
- You are going to cook the ground beef in a large pan over medium-high heat until it is browned and completely cooked through, breaking it up into small pieces as it cooks.
- Add in onions to cook with the ground beef.
- Stir in the green chiles, tomatoes, and beans, and cook for 5 minutes to warm, stirring occasionally. Remove pan from heat, and stir the ground beef. Set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese.
- Lay out a tortilla, portion about ⅛th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.
- Pour the enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
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