This post is sponsored by my great friends at Borden® Cheese, but the thoughts and opinions here are all my own – just as always.
I’m not particularly athletic. Ok, that’s an understatement. I’m not even remotely athletic. I’m the least athletic person I know. I joke that if you ever see me running, you’d better start running too because something is after me.
As a kid, I played baseball. And hated every minute of it. We were league champions, no thanks to me. The season couldn’t end soon enough. It’s just not in my genes. As my mother would say, “He’s just not built for sports.” LOL!
Fast forward a few years and the man upstairs thought it’d be funny to gift me with an athletically-inclined kid. And when I say athletically-inclined, I mean he’s actually pretty dang good. I mean, his first word was “ball.” Baseball, basketball, football, the kid just loves sports. But soccer is his passion.
And with practice several times a week with a smattering of games in between, we’re on the run a lot. He plays fall and spring league and there have been mentions of playing all-stars this year too. It keeps us very busy. But we love that he loves it. And that he does.
But 6:30 practices can put quite a cramp in our evening schedule when you consider we’ve got to tackle homework and everything else – especially when it comes to supper.
We rely on quick and easy meals just like these 5 Ingredient Enchiladas to make quick work of getting a homecooked meal on the table.
Yep, I said only 5 ingredients. And I’m totally serious about that.
But don’t think that few ingredients mean a lack of flavor. These babies are deee-lish! 
But when you strip things down like this, the quality of each ingredient is even more important than normal. That’s why I love using Borden® Cheese in my recipes. It’s crafted with high-quality, wholesome ingredients on family farms across the country.
And the new Borden® Cheese Thick Cut Shreds are my new favorite thing. I’ve always preferred the thicker shredded cheese in casseroles and things like this, so I was over the moon to hear about the new Thick Cut Shreds from Borden® Cheese. When these thick shreds melt, you get creamy, tasty deliciousness. And you can actually TASTE the cheese!
They’re an excellent source of calcium and the Four Cheese Mexican Thick Cut Shreds offer up 6 grams of protein per serving!
Putting a homecooked meal on the table (even on a busy weeknight) doesn’t have to be difficult, time-consuming, or expensive… and these enchiladas are the perfect example. Grab some Borden® Cheese and just a handful of other ingredients and see for yourself! They’re easy and packed with flavor!
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (corn will work as well)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
Making This Recipe? Tag us on Instagram: @SouthernBite using the hashtag #SouthernBiteRecipes, so we can see what you are making in the kitchen!
Hope I can find that thick cut cheese as that really makes this look delicious. You are proving that quick doesn’t mean you sacrifice flavor!
I get the thing about running. Oh I used in my callow youth but now in my 60’s it would not be a pretty sight.
I hope you can find it, too! It really makes a huge difference! And you’re absolutely right! Quick and easy can still mean full of flavor!
I made this today and used whole wheat. Just a warning that all I tasted was whole wheat! 🙁 Very bad call!!!! Stick to the recipe people.
I meant to say whole wheat tortillas!!11
Thanks for letting us know. Sorry those didn’t work out for you.
Yum! These look so tasty!
Kari
http://sweetteasweetie.com/passion-fruit-colada/
Thanks!!
Oh my goodness Stacey! It’s as if you were reading my mind. I always make chicken enchiladas and actually wondered about beef ones just a few days ago. I will definitely have to try these soon. MMMM! Will be looking for that special cheese too…Thanks so much.
Hope these turn out great for you! I used opt for chicken as well, but these always turn out fantastic!
I fix these all the time! My husband and two (athletic) boys love them too! I am like you not gifted in that area at all!! In fact I can fall down or upstairs with no help at all HA! Have a good day love your recipes!
LOL! I know the feeling, Beth! Thanks so much!
This looks like a great meal. And I love simple. Thanks for sharing the recipe!
Hope you’ll enjoy!!
Is there any particular brand(s) of enchilada sauce that you prefer?
I’m a big fan of Herdez and LaVictoria.
I am going to try this recipe this week-end! I am happy to know you like Borden dairy products. My understanding is they are a company with heart and integrity.
I love that the company is made up of 8,000 family farms!
Another fabulous recipe from Stacey. Love how easy and fast this is. Hope I can find the thick shreds from Borden here. Looks so delicious!
Oh sad. Not available in my area. I will improvise!
Thanks, Shelly! I sure hope you’ll enjoy!!
Stacey, my family loves your recipes and this one sounds like a sure-fire winner. Thank you so much for sharing your Southern food and stories.
Sister From the South,
LindY G
Lindy! I’m so happy to hear you guys are getting some use out of my recipes! Nothing makes me happier!
Thanks for sharing on Meal Plan Monday!! Shared this on Facebook and saved to my recipe file for future reference!! New follower too!
🙂
The blasphemy FLOUR TORTILLAS FOR ENCHILADAS!?!?!?!?? No no no NO!!! Corn will not work AS WELL that is the only way!! What is you doing baby????!!!
LOL! Yes, they are certainly more traditional, but my family really dislikes the corn tortillas. I can budge with this one, but MUST have corn tortillas with my tacos.
Hi Stacey,
I made the enchiladas for dinner last night. SO GOOD!!! Thanks for another great recipe.
(And so glad that I have leftover enchiladas for lunch today! WIN! 😁)
So glad you enjoyed them! They’re really good for so few ingredients, right??
Absolutely!!!! Shared the link to the recipe with my daughters.
Wow looks good, must try.
Thanks! Enjoy!!
Tillamook has the thick cheese called Homestyle, I think. I just noticed it yesterday. We don’t have Mortons (in Denver) that I know of. Soon everyone will have it! It’s a great idea…
Thanks SO MUCH
You’re so welcome!
Since I have found this recipe about 6 weeks ago, we have had it 3 times now. Husband LOVES this. I shred my own cheese, I just prefer it over package cheese. This recipe is a winner❤️
I’m just tickled y’all have enjoyed this one so much!!
I made these for dinner tonight. They were so quick and easy to make. Everyone loved them and I even have leftovers for lunch tomorrow. Thanks for a GREAT recipe.
I’m so glad they were a hit!
I love your recipes. Theses are by far my family’s favorite.
Thanks so much, Lucy! It makes me so happy to hear things like that!
Mmmm these look delicious! What did you use to season your ground beef?
You can add a little salt and pepper, but the salsa is usually all I add.
Made these last night for supper and they were delicious. I was unable to find the Bordens thick shred but it was still amazing with the thinner shredded. I could only find a big can of enchilada sauce and my son says he likes them saucier so I just used the whole can. I’ll definitely be making these again and hopefully with the thick shredded cheese if I can find it. I shared a picture on my facebook page along with a link to your recipe.
I’m so glad you enjoyed them, Joan! Thanks for sharing!!
HI Stacy
I made these today and it was so easy to put together! Its ready to go in the oven. I’m going to cook this early because it’s going to be close to 100 degrees today! I know it will be delicious, as all your recipes are.
Hi Stacy!
These are sooo good! My son absolutely loves these! Thanks for easy and delicious recipes!
SO glad y’all enjoyed them, Donna!!
When my kids were small I would use leftover cooked rice, a can of refried beans, and salsa or enchilada sauce (whatever I had on hand). Heat rice, beans, and some sauce together, roll up in tortillas with some cheese, extra sauce and cheese on top and bake. I put a dollop of sour cream on top to serve.
I always make a large pot of rice and freeze some. Heat it in a covered skillet over medium-low heat with a little water and it taste fresh. Do the same in the microwave.
Yum!!
This is a fantastic recipe – thanks so much for share it! My roommates and I absolutely devoured them!
Do you happen to know if these freeze / fridge / reheat well? I’d love to make it one night, have a little, and then take it for lunches during the week! Making coworkers food-jealous in the break room is an unspoken rule, after all…
Ha! So glad everyone enjoyed these! Yep, these do quite well for leftover lunches!