Growing up beef and cheese enchiladas were always a favorite…that love has spilled over into my own little family as well. These are always a delicious, easy, comfort food that we enjoy.
My mom always relied on the seasoning packet for these babies – ’cause lets face it – canned red sauce is…well…yucky.
I actually really like the good ol’ seasoning packet as well, but making homemade is nearly as easy and twice as good!
You probably have all of the seasoning in your spice cabinet, so there are no excuses my friends!
Before I move on, I had to share this little pic…food photography is always so so fun and easy (insert sarcasm) when you have the pitter patter of little feet running around. Seeing this on my camera made me smile and made me happy to have such a wonderful, adorable, curious photography obstacle.
The great thing about this sauce is that it can be made ahead that then used for a really fast weeknight meal. All that you’ll have to do is brown up some ground beef, or turkey, and assemble your enchiladas. Tortilla, beef, cheese, roll, repeat. Top with sauce and cheese. Bake. That’s it!
In under an hour you’ll have a hot bubbly, homemade meal that will please your whole family.
Top with your favorite toppings – my favs are green onions and avocado. Sour cream, lettuce, or cilantro would be nice also.
I hope you enjoy this meal as much as I do!
***Also! Try a variation on this dish. Switch out the beef for shredded chicken – or just do cheese! Swap out the flour tortillas for corn – just heat them for a few seconds in a little canola oil before you fill and roll them up. These options are all delicious – trust me I’ve tried them all. :)
- 3 tbsp olive oil
- 1 tbsp flour
- 1/8 cup chili powder
- 2 15 ounce cans tomato sauce
- 1/4 cup water
- 2 tbsp chicken bouillon (like knorr)
- 1 tsp cumin
- 1 tsp salt
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground chipotle (optional) - this will give it a kick
- 1/2 tsp dried parsley flakes (optional)
- 1 lb ground beef or ground turkey
- 1/4 onion, chopped
- 1 cup + shredded cheddar cheese
- 7 flour tortillas
- sour cream
- green onion
- Avocado (my favorite)
- In a large skillet heat olive oil. Add flour - stir and cook for 1 minute.
- Add chili powder, tomato sauce, and water.
- Add bouillon, cumin, salt, oregano, onion powder, garlic powder, and chipote and parsley if desired.
- Simmer 5 minutes.
- Transfer to an airtight container and store in the fridge up to a week.
- In a large skillet brown beef along with onions. Drain fat.
- Add red enchilada sauce and heat through.
- Spray a 9x13 baking pan with non-stick spray.
- Pour 1/4 cup of sauce in the bottom of pan and smear around.
- To assemble enchiladas use a slotted spoon to drain meat and onion from sauce and place 3-4 tbsp in each tortilla along with a generous sprinkle of cheese. Roll and place in pan.
- After all have been assembled pour remaining sauce over top and spread to cover.
- Top with more shredded cheese.
- Bake at 350 degrees for 20-25 minutes or until bubbly.
- Serve with desired toppings.