I don’t know about you, but I really, really like easy meals. Wait, let me clarify that…I like really tasty, really easy meals and I’m sure that you do too. We all want to feed our family awesome meals, but I can’t think of very many people who want to spend hours in the kitchen preparing a week night meal. I for one don’t have time to do that on week nights. That’s why this enchilada recipe is perfect for all of us! It’s quick, easy and tasty tasty!
These are awesome for freezer cooking also if you’re interested. Just cook as directed, flash freeze and cover. When you’re ready to cook them, bake in a 350 oven. You don’t even really need to thaw them! I like to use these foil baking pans with lids for freezer cooking meals like this one since I can do everything including freeze them in one dish.
You Will Need:
- 1 pound of ground beef or ground turkey
- 1 14 oz. can of Chili with beans
- 1 can diced tomato
- 1 can of red enchilada sauce
- Large Burrito Size Tortillas
- 3 cups of grated cheddar
Preheat your oven to 350 degrees.
In a heavy bottom skillet, brown the ground beef and drain well. I actually give mine a quick rinse, but some people think it ruins the flavor. I don’t think that it ruins anything except grease…lol.
Once your beef is browned and drained, stir in the chili, tomatoes and 1/4 cup of the enchilada sauce and simmer until hot.
Spoon a small amount of the meat mixture onto each tortilla and top with a bit of cheese. Roll each tortilla and make sure to tuck the ends to help keep the filling inside. Place the tortilla seam-side down in the baking dish.
Once you’ve got all of the tortillas rolled up, pour the remaining red enchilada sauce over the top. You can use extra if you’d like or you can just use what you have left. It is a personal preference on how much sauce you like. Top with the remaining cheese.
Bake for about 20 minutes or until bubbly. Top with peppers, onions, black olives or whatever else may strike your fancy!
Table of Contents
Oh So Easy Enchiladas
- 1 pound of ground beef (You can also use Turkey)
- 1 14 oz. can of Chili with beans
- 1 sliced Tomato (If not in season use can of diced tomato’s)
- 1 can of red enchilada sauce
- Large Burrito Size Tortillas
- 3 cups of grated cheddar
- Preheat your oven to 350 degrees.
- In a skillet over medium heat brown the ground beef and drain well.
- Add in 1 14 oz. can of chili with beans to your ground beef mixture then add in the tomatoes and ¼ cup of the red enchilada sauce and simmer until hot.
- Spoon a small amount of the meat mixture onto each tortilla and top with a bit of cheese. Roll each tortilla and make sure to tuck the ends to help keep the filling inside. Place the tortilla seam-side down in the baking dish.
- Once you’ve got all of the tortillas rolled up, pour the remaining red enchilada sauce over the top. You can use extra if you’d like or you can just use what you have left. It is a personal preference on how much sauce you like. Top with the remaining cheese.
- Bake for about 20 minutes or until bubbly. Top with peppers, onions, black olives or whatever else may strike your fancy!