I’ve tried several enchilada recipes. Most of them take at least a few hours, and who really, has the time to even bother with that?? I mean, when it takes about the same time to drive over to the local restaurant, order, and get my food, I don’t have time for those recipes.
This recipe aims to keep all the deliciousness, without taking all the time of other recipes for busy weeknights. Feel free to try any substitutions, and let me know how it works out in the comments below!
I hope you enjoy this recipe that makes a favorite into an easy weekday dinner.
What you will need:
- 8 x 12 glass casserole dish
- 1 lb. 80% lean ground beef
- 1/2 cup of sweet white onion
- 1 1/2 cups of shredded cheddar cheese (I prefer sharp, but any cheddar will work)
- 1 packet of taco seasoning (mild or spicy according to your taste)
- 6-8 Large flour tortillas
- One 10 ounce can of red enchilada sauce
Heat the oven to 350. Prepare a glass casserole dish by coating with cooking spray. Set aside.
To make the filling, brown the ground beef in a large skillet. Finely dice half of a sweet white onion, about 1/2 of cup, and add to the ground beef skillet.
Since I use 80% lean beef, there is no need to drain any little fat that is left in the pan. Cook until onion is transparent.
While the onion is cooking, grate 1 1/2 cups of cheese. I really like cheese, like a lot… so feel free to rein it back a bit, if you like. Once the onion has finished cooking, add the taco seasoning to the skillet and add water according to the taco seasoning directions. Simmer for a few minutes.
I can typically fit about 6-8 enchiladas into my casserole dish. It is very important NOT to overfill the tortillas with filling, as they might break once baked in the oven, which can make a mess. To assemble the enchiladas, I add a sprinkling of cheese in the tortilla and add about a 1/4-1/3 a cup of the meat filling on top. Once you roll them up, tuck them into the casserole dish seem-side down. After filling the casserole dish with enchiladas, pour the entire can of enchilada sauce evenly over the enchiladas. Add the remaining cheese to the top of the dish.
Pop into the 350 heated oven for 20-30 minutes, just until the cheese is melted, and the sauce is bubbling.
Now it is time for my favorite part – tasting the finished product! These are great with a bit of sour cream, or a wedge of lime, as seen here. YUM!!!!!!!!!!!!!!!!!!!