super easy ground beef cheesy enchiladas..

ok these pictures are weird.. i know it.. you know it.. we all know it.. but i have kind of a good excuse.. i didn't have my camera so i took them with my phone and it was so over cast outside everything had a blue hue.. buttttttttt nevertheless the enchiladas where good.. i love enchiladas.. it's one of the first dishes i made at 19 in my new house as a newlywed.. and i make them off and on..i hadn't made them in years when i decided to make them for cinco de mayo.. and i was so glad i did. they were yummy..  

i actually made them sunday and we had them on monday.. they are a perfect make ahead dish.. this time around i used ground beef.. but i have used ground turkey and shredded or cubed up chicken.. they are so good.. 

ground beef enchiladas

prep time: 30 minutes
cooking time: 45-60 minutes
servings: 8


1 lb. ground beef
salt and pepper
2 small {4 oz} cans diced green chili's
1 12 oz. can of enchilada red sauce {i don't like mine very saucy but use another can if you like it more "wet"}i use las palmas medium {which is tad bid hotter than most, but not deadly like the hot}
canola oil for frying
12 corn tortillas {i used corn with wholewheat}
1 white onion, diced small
1.5 cups shredded sharp cheddar
1.5 cups shredded pepper jack


sour cream
pico de gallo
black olives, chopped {which i forgot to use}


preheat your oven to 350 degrees {f}.. in a medium saute pan over medium heat cook meat until no longer pink and crumbly.. when done drain the fat.. add salt, pepper, green chili's and 1/4 cup of the enchiladas sauce and stir to combine.. cook for about 5 minutes then remove from heat.. in a small skillet over medium heat, heat canola oil.  lightly fry the tortillas until soft.. you don't want them crispy.. drain on a paper towel lined plate and repeat until all tortillas are cooked.. spread 1tblsp. of the enchilada sauce over the bottom of a 9 by 13" casserole dish.. take your tortillas then add meat down the center and top with onion and a hand full of cheese, do not over fill. roll up keeping everything inside and place seam side down in the casserole dish.. repeat until all are filled, you might have to kinda squish the enchiladas in but that's ok.. pour remaining sauce over the enchiladas and sprinkle the rest of the cheese over the top..{you can now at this point cover with foil and keep in the fridge for a few days or freeze} if not making for another day and cooking now, bake for 20-30 minutes until cheese is melted and bubbly.. remove from oven and serve.. top with a dollop of sour cream, spoonful of guacamole and fresh pico.. if making a head of time, when your ready to cook remove from fridge or freezer and leave the foil on.. bake for 30 minutes with the foil on and then remove foil and cook another 15-20 minutes until cheese is melted and bubbly..

enjoy and get cook'n!!


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