Beef enchiladas

So this frequently happens while I’m making dinner…

Beef enchiladasThey have to stop once they start trying to launch each other down the hallway (i.e. run and push each other as hard as they can, so the other one comes flying into the kitchen in the truck. I kid you not. I have no idea why they do this.)

Anyway. One of our go to meals during the week is beef enchiladas. Easier (and faster) than chicken enchiladas you can put them together in the morning (which I frequently do before I head to work), cover them with foil, and stick them in the fridge, and then uncover and cook for 30 minutes before dinner.

Beef enchiladasYou can buy sauce (I like the Frontera packets), however, because of B’s allergies we have to make sauce so typically use this beef enchilada recipe from how sweet eats for the sauce. If I’m feeling up to it I make the entire recipe. If I’m feeling lazy I only make the sauce. Then I brown some meat, add about a 1/4 cup of the sauce to the meat and grate a block of yellow cheddar cheese.

Then I add a few tablespoons of the meat mixture and a few tablespoons of cheddar cheese to a fajita size flour tortilla and roll it up.

Beef enchiladasThen top it with the rest of the sauce and add cheese on top:

Beef enchiladasAnd cook it uncovered for 30 minutes at 350 degrees.

Let them sit for about 4 minutes before serving. I top mine with lots of cilantro and sour cream:

Beef enchiladasAnd serve it with a side of re-fried beans and corn.

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