The other night I made my signature enchiladas. I took the recipe from a middle school friend and have been making them ever since. With a simple ingredient list and minimal steps, they are super easy to make. They’re perfect for these frigid nights we’ve been having lately. Serve with homemade guacamole, tortilla chips, perhaps a side of rice, and your Mexican beer of choice. Delicioso!
Ingredients:
- 10 soft tortillas
- 1.5 pounds lean ground beef
- 1 packet of taco seasoning
- 8 oz can refried beans
- 16 oz can red or green enchilada sauce
- 3 c Mexican blend shredded cheese
- sour cream for garnish
- chopped green onions for garnish
Steps:
Preheat over to 350 F. Spray a 9×13 in glass baking dish with non-stick spray.
Cook ground beef over medium heat until all the pink is gone. Sprinkle packet of taco seasoning over the meat and stir until all the meat is covered with the seasoning. Remove from heat
Take one soft tortilla and cover it with a thin layer of the refried beans. Put a spoonful of the ground beef down the middle of the tortilla.
Next, layer cheese and a spoonful or two of enchilada sauce over the meat.
Wrap up the tortilla and place it fold-side down. Continue doing this for the remaining tortillas, placing them in the baking dish.
When all the enchiladas are in the pan, cover them with the remaining enchilada sauce and cheese. Make sure to cover the ends of the tortillas liberally with sauce so they don’t dry out.
Bake this massive beat of comfort food for thirty minutes, covered with foil.
Serve with a dollop of sour cream, salsa, and any other garnishes you like.
After the meal find the nearest couch because a legitimate nap will be in order. Try to avoid sudden movements, or any movement for that matter.














