If you are not familiar with the food blog, Food Life Love, you need to become familiar ASAP. Food Life Love is run by my friend Rachel and you guys I am not even kidding she makes the BEST recipes. Not only are they all delicious, she makes them so uncomplicated that even I am capable of making them in my own kitchen (that says a lot).
Although I love everything that Rachel makes (her blackened fish taco recipe is out of this world), her Skinny Taste Chicken Enchilada recipe is INSANE (and so easy). You may or may not know this but I actually don’t eat chicken (I haven’t in five years), so I wanted to take Rachel’s recipe and do a ground beef version. Guys, I just changed a few things from her amazing recipe and made it accommodate my non-chicken preference!
Easy At Home Enchilada Recipe
PREP TIME: 15 minutes
COOK TIME: 40 minutes
SERVINGS: 6 (if you want two enchiladas per person)
- 1 pound of ground beef
- 1 tablespoon of olive oil
- 1 yellow onion (cut in half and dice up..this will be added to the ground beef)
- 1/4 – 1/3 of a cup of cilantro (for toppings)
- 1 packet of Taco Seasoning Mix (I love this mix but any mix you prefer will work)
- 12 flour tortillas (Central Market fresh flour tortillas are my favorite but any brand you prefer will work..you can also use wheat)
- 1 cup of shredded Mexican cheese blend (Central Market does fresh shredded cheese and it’s delightful but the kind out of the prepackage bag works great too)
- 2 cans of Hatch Red Enchilada Sauce (I’ve also used 365 Everyday Value Red Enchilada Sauce and it’s great as well)
- sour cream (to add a little on top of your enchilada or on the side to enjoy with every bite 😉 )
- Preheat oven to 400 degrees
- Add 1 tablespoon of olive oil to skillet and heat for a couple of minutes on medium heat
- Add 1/2 yellow onion that you have diced and heat for about 5 minutes
- Add 1 pound of ground beef to skillet and fully cook. Once meat is fully cooked at the Taco Seasoning (make sure to mix with 1/2 cup of warm water prior to adding to the cooked beef..directions are on the back of the seasoning packet)
- While ground beef is simmering in taco seasoning, heat the 2 cans of red enchilada sauce over the stove (not required but sometimes I add a little diced onion)
- Now it’s time to put together the enchiladas…I use these baking dishes (the small and the large dish allow me to make 12 enchiladas…8 enchiladas in the large pan & 4 in the small pan)
- Coat the bottom of the baking dishes with the warm enchilada sauce (so the tortillas don’t stick)
- Get a large plate to use to “make” the enchiladas. Put a little enchilada sauce on the plate to soak the tortillas while you are putting them together. I end up putting about 1/4 cup of ground beef in each tortilla (two spoonfuls) and roll and then place in the baking dish.
- Once tortillas are all rolled up with the ground beef (8 in large baking dish and 4 in small baking dish), top the enchiladas with the rest of the enchilada sauce. Top the sauce with the shredded cheese (1 cup, sometimes more depending on how “cheesy” you want it). *you could even add some jalepeno’s to the beef when you are rolling them in the tortillas*
- Pop in the oven for 20-25 minutes (maybe a couple minutes longer). The cheese should be melted & the enchilada sauce will be bubbling!
- Sprinkle with cilantro, plate the enchiladas and top with a dot of sour cream (if you wish). These beef enchiladas pair really well with my favorite Mexican potato recipe (click here to get the recipe, it’s so easy)
*to see the original skinny taste chicken enchilada recipe from the food blog, Food Life Love, click here to read!*
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