Easy Enchiladas

On Sunday I made taco salads for lunch with lettuce, tortilla chips, taco meat w/ beans, salsa, cheese, and light sour cream. We had purchased one of those small bags of pre-cut lettuce so there wasn’t really enough leftover for more Taco salad the next night but I did have a good bit of the taco meat/beans mixture and toppings left. So I decided to use it up be making some spicy enchiladas for dinner of Monday. All I had to buy were corn tortillas, and some enchilada sauce (I don’t mind this shortcut because it’s so cheap to pick up a jar but you can make your own if you choose) and some mexican rice and I had enough to make enchiladas for that night and enough to freeze for another night. I like to have extra meals on hand in the freezer whenever I can because on a busy day or a rough day when I don’t feel great, it’s a lot cheaper to pull a homemade meal out of the freezer than to order take out. Enchiladas freeze beautifully so now all we need to add to it is a side of some sort and we have an emergency dinner ready to go.

So here’s how I made them, it’s SUPER easy…

  • Preheat oven to 400*
  • Sautee 1/2 chopped onion and green pepper
  • Add leftover taco meat/beans (recipe below) to the onion and pepper mix and toss together until warm
  • Layer a little of the taco/enchilada sauce in the bottom of the baking dish
  • Spoon some meat mixture into a small corn tortilla and fold closed
    ( the corn tortillas can be very dry so i run them under a little water to help them soften and don’t worry if they crack a little in the pan, it won’t cause a problem)
  • Put the enchiladas seam side down into the baking dish
  • Cover the enchiladas with another layer of sauce and then top with cheese of your choice
    (I used a mix of colby jack and mozzarella)
  • Bake for about 15mins or until bubbly on the edges and the cheese is melted

If you are serving 4-6 people you can use a 9×13 baking dish or if you would like to freeze half like I did you can use two small dishes like an 8×8 and something else that you can freeze in. I served my Enchiladas with some mexican rice and topped the rice with some salsa verde and light sour cream but you could also do a side of chips or corn and black bean salad…whatever you like!

 

Taco meat/bean mixture:
ground beef, half an onion chopped very small, salt, pepper, red pepper flakes, chili powder, garlic, taco seasoning mix (or your own blend), Sriracha, 1 can light red kidney beans (drained and rinced), and a splash of water

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About the Author

Holly

I am a homeschooling, stay at home mom of four amazing humans which I co-created with the help of my husband of 15+ years, Michael. We love family, good food, big laughs, and getting into trouble together. We have no idea what we are doing, but we love each other and we love Jesus!

"We may not have it all together; but together, we have everything."

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