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!
Recipe Card
5 Ingredient Beef Enchiladas
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour tortillas in this recipe, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- 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.
Made this dish last night. Delicious!!!
So glad you enjoyed it!
I really like this recipe! I’d like to try making them and freezing them, for baking at a later date. Any idea if they freeze well or any suggestions on how to freeze them?
They do freeze ok, but the flour tortilla can become soggy. I’d recommend using corn tortillas if you plan on freezing.
These enchiladas were amazing! I made a double batch tonight-one pan with green enchilada sauce and the other with red-for my family of 7 (almost 8 with baby boy due in April). Everyone loved them!
So glad to hear everyone enjoyed them! Good luck on the new arrival! 🙂
I made this two nights ago. The enchiladas turned out great. My husband loved them and asked if I could make them more often. I didn’t realize enchiladas could be so easy to make. Thank you for this recipe!
I’m just tickled y’all enjoyed them!
I made the recipe exactly like you suggest except for cheese. Couldn’t find in northern KY. It was delicious and very easy!
So glad you enjoyed them!
I made this recipe and it was so good. Only thing I did different, was added a little cheese to the inside,then used the rest on the top like your recipe said. Yum Yum
So glad you enjoyed them!
Looks like a Borden cheese commercial with a central Arkansas inchilladuh recipe. Nothing to like about this dish. Terrible!
Ouch! that was rude!
Right? I guess his momma never taught him that whole, “If you can’t be kind, be quiet,” thing…
Agreed, some people have nothing better to do I guess 🙄
Gotta pay the bills, bub! But being as you haven’t actually tried it, I did remove your rating.
Stacey- I like hamburger meat, but was wondering if this could be made with shredded chuck roast meat? Have you tried this before? I simply love your recipes. I am from South Carolina and love southern cooking. Thank you for your great recipes!
Thanks so much, Susan! Yes, this can absolutely be made with shredded chuck roast. Simply heat it in a pan, add the salsa, combine, and proceed with the recipe as written. Enjoy!
I made this tonight and it was really good. I did add few spices. Chili powder, cumin and salt. Turned out great.
Awesome! Glad you enjoyed them!
I have yet to make it, but I loved watching the video 🙂
Ha! Thanks! Hope you’ll enjoy them!
I made the easy 5 ingredients enchiladas and they were awesome… My boyfriend said they were a keeper …
So glad he loved them!
could I have used garlic and herb instead of enchilada sauce?
Hi Sofia! I’m not sure I know what you’re talking about? Is it a garlic and herb enchilada sauce?
I cannot rate this recipe as I have not tried it yet but it sounds easy and delicious! Can it be made in the microwave? It is very hot here in the summer and it is too expensive to heat the house up by using the oven in the summer. Thank you for such a quick and easy dinner recipe!
It is a very popular recipe on the website but have never tried it in the microwave!
So easy and very tasty. Leftovers were a bit soggy, but will definitely make when having extra guests for dinner. Yummy!
Sounds great!
Just making for the 1st time tonite. Can you freeze left-overs and how do you reheat them??
Hope you enjoy them! Yes, you can freeze them. To reheat, you can microwave or can reheat in the oven. Just be sure not to put a cold dish in a hot oven. Allow them to come to room temp before placing in the oven to reheat or place a cold dish in a cold oven and then turn the oven on. Wrap tightly with aluminum foil when reheating.
Made this today and it was great!! Always have great dishes!!
Thanks Stacy
Thank you so much Cathy!
Can I use the green enchilada sauce instead of red?
Sure!
I found this recipe a while ago and it has become a regular in our dinner rotation. It’s so easy, inexpensive and delicious! I made these last night and I decided to try adding a can of black beans to the meat mixture. It was awesome! Thanks for sharing!
Black beans sound like a great addition!
Could you please tell me how long to bake the enchiladas when I take the pan out of the freezer?
Do they need to be brought to room temperature before baking?
After all the comments, I’m prepared for soggy bottoms (lol).
Due to covid, we are having Christmas in January (actually today), so I hope you read the questions every day.
I am really looking forward to my family trying them.
Oh no, so sorry I’m just now seeing this message! I do typically try to take the weekends off, but I’m not always successful. 😆 Lately, I’ve been covering these in foil and putting in a cold oven. Bake at 350 for about 30 to 35 minutes, then remove the foil and bake for another 5 to 10 until heated through.
Glad you try to take the weekends off. I have been retired for 15 years and all the days seem the same, except for church on Sunday mornings. The family loved the recipe and I will be making it again. Hopefully the next time I put them in the freezer I won’t forget to take them out in time to cook them. The bottoms of the flour tortillas weren’t soggy.
Glad to hear it! Thanks for letting me know!
I don’t know if they have them in your area, but the corn/flour tortilla blend is amazing. I’m in Texas and it’s an H‑E‑B brand (I love everything they make!) but it’s quality without the high price!
You’re the second person that’s mentioned them to me. We don’t have H-E-Bs here, but I still look every time I go in the store. I really want to try them!
Hi, Stacey this recipe sounds easy and yummy I will be making it tonight only in my microwave my stove is on the frits (waiting on a part) BTW thank you for the store locator link I’ll let you know how it turns out. PS I use carb balance flour tortillas in my chicken enchiladas and they are quite tasty
I’ve used those tortillas several times and have always like them! Hope these turn out great for you and that you get your oven fixed soon! Things like parts seem to take forever to get these days!
Can this be made ahead and frozen? Or even better can I prep, assemble, and freeze, and then cook at a later date? I have made this meal many times and very delicious!
They can, but the tortillas do suffer a little and will get pretty soft.
Why does every recipe link I go to have some long drawn out story that nobody cares about? Get to the point already! I’m hungry for food not story time! I’m just saying what you are all thinking!
Right!?! I get it. And being that you mention “every” recipe link, there’s got to be something going on there, right? Well, there is. Let me help. To start, this website is my livelihood. It’s how I pay the bills and feed my family. And getting people to my site is a focus as the ads that are displayed there are what pay those bills and keep the recipes free for you. Well, ol’ Mr. Google does a great job at showing my recipes when people search for them, but I have to play by his rules. And those rules require me to include engaging and useful content. There’s a reason you don’t see many recipes from places like Allrecipes.com near the top when you search for recipes – there’s no content there, just the recipe. So, to make Google happy, I include tips, tricks, and methods to ensure recipe success. It’s actually pretty useful info. Every now and then I might include a story, but just don’t have time for that much anymore. Regardless, I make it super easy to skip over all of it by clicking the little “Jump to Recipe” button that’s at the top of every single recipe here on SouthernBite.com. Even still, scrolling a little for a free recipe doesn’t seem like too much to ask – at least in my opinion. I mean, otherwise you’d have to be buying cookbooks to get recipes, right?
GREAT reply to Ben. Just saw it, even though it was posted in 2021. I must say that I love it when those do have a “jump to the recipe” though. So, thank you. 🙂
Gonna’ try this recipe tomorrow night for friends. Sounds so easy and yummy. Thanks Stacey 😉
Thank you Myra! Myra is not a name you hear very often and it was the name of Heather’s beloved great aunt!
Wow, your right you don’t hear it (Myra) very often, I bet Heather’s aunt was really a GREAT lady! 😉 BTW, made this cake and used muffin cups instead of a skillet. I wanted little cakes to put fresh fruit, juice and whip topping on. They were perfect.!
Definitely a keeper. Thanks Stacey.
Thanks again, Myra!
Oops, I was talking about the little skillet cake recipe you posted before. Guess you figured that out. I didn’t realize I was posting under the Enchilada recipe until I had already posted it. Sorry, my bad! 🙂
So easy! So tasty! We LOVED them and I just made them again for the second time. This time I doubled the batch, used half ground beef and half ground turkey, and made homemade enchilada sauce while I was browning the meat. My husband LOVED it this time around, too!
So glad to hear that y’all have enjoyed these so much!!
These are SO. GOOD. I don’t repeat many recipes, but this is one that gets made often! Only thing I do different is add black beans to the beef mixture. Love the simplicity of this recipe! ☺️
I’m so glad to hear you’ve enjoyed this one!
I made mine with thinly sliced chicken breast in place of beef, cooked in Franks red hot sauce, then drained and made as written in recipe. Very Good
Sounds amazing! Great idea!
Made these all loved. I added taco seasoning and some roasted tomato to the meat. Yummy and added some heat.
So glad to hear they turned out great for you!
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
I’ll have to look for that!
Love this recipe! Can it be frozen & baked later?
It can, though the flour tortillas often don’t fare well in the freezer.
Made them again tonite for Taco Tuesday (I try to make them once a month). I used a flour/corn mixed tortilla and I add all the sauce to the pan and roll the Enchiladas in it as I add them to the pan. I used a 1 lb chub of Jeni-o Taco Turkey meat cause that is what I had. We love these and I have made them exactly as the recipe say and I have used variations …they always turn out great. I bake them in my toaster oven on 400 for 30 min. yummy.
I’m just tickled to hear you’ve gotten some great use out of this recipe! And I need some more info on this tortilla!
Another recipe to add to my favorites. Only thing I did not do was the canned enchilada sauce. I make my own now that I know how easy it is to do. This goes together and in the oven pretty quick and is really flavorful, Stacey! Deservedly, you are in my kitchen at least once a week!!
Birdie
Making your own is surely better and you can get it just to your liking! So glad to hear you enjoyed these and that this recipe is another keeper!
Made this tonight and my husband and I loved it! I did alter it a smidge by adding taco seasoning and onion to the meat mixture, but it was super easy and quick to make and of course, super yum! Will definitely make again!
Awesome! So glad y’all enjoyed these!!
These were so easy and really great tasting….my first attempt at making enchiladas! By some stroke of Kharma I also found an enchilada sauce recipe and together this was amazing! Thank you, thank you!
Awesome! Look at you! So glad y’all enjoyed them!
Love love love this recipe! I made it for my family but added green Chile’s, and did one side with red sauce and the other with green. I also used chicken instead of beef! Delicious! ????
Can I freeze this? If so, how would that change the cooking time?
Glad y’all enjoyed it!! Freezing them with flour tortillas can make them a little soggy.
Can you post the nutritional information for this meal?
Hey, Lisa! I don’t track that as nutritional value will vary based on specific brands used. You can grab the brands you love and figure it on sites like myfitnesspal.com.
Pretty good! I added onions when cooking beef, and I decided to add half a can of enchilada sauce into the meat and cut the salsa in half, as well as add cheese to mixture. Loved it!
So glad you enjoyed these!
Going to try out tonight. Couldn’t find the borden cheese so I got velvetta mexican instead. Hope it works.
I’m sure ti will work just fine! Hope you enjoy them!
These sound delicious will definitely try them
Hope you enjoy them!
I made these Saturday for dinner boy were they good. The only thing I didn’t like was that the flour tortillas got really soggy. Even though it didn’t take away from the flavor of these bad boys. I wish I knew how to keep the tortillas from getting soggy. Everything else was a breeze. I will keep this recipe in my stash. I’ll use corn next time if I can find some. Thank for your recipe it was smackalious.
Using corn will help keep them from being too soggy. So glad to hear you enjoyed them!
I’ve read if you line your dish with parchment paper it will keep your tortillas from becoming soggy. Let us know if it works.
My family loves this recipe and will make it again and again.
So happy to hear that!
What if we don’t like red sauce? Hubby and I never eat red sauce. Can you use more cheese?
You could always opt for green enchilada sauce.
These enchiladas remind me of a fairly good and quick recipe I have using only salsa-no enchilada sauce. (From a salsa company). It’s good, but a little dry. This is one we’re definitely going to try, it looks really good and should much moister and tastier than the simple one we’ve used when wanting enchiladas but don’t feel like fussing.
*We like flour tortillas for enchiladas just fine*
Thanks so much, Karas!
Just to clarify, from someone born and raised on Mexican food in Tucson, AZ, enchiladas are made with corn tortillas. Always! Tacos are also made with corn tortillas. If one makes this type of meat and/or cheese item with flour tortillas, this is a burro or burrito. People can like whichever type of tortilla they want to, and they can make anything they want, but if they use flour tortillas for this, it’s basically baked burros. Burros aren’t baked either, but as mentioned this is not a traditional Mexican recipe. Hope this helps people understand tortillas better.
I made these and my husband and I both loved them. Will be trying again soon.
So glad y’all enjoyed them, Linnie!
why do you have to put sauce in the bottom of the pan? won’t that make the tortillas soggy?
It just adds some more flavor. You don’t have to if you’re worried about that. We don’t find it to be a problem.
Thank you so much!
Hi Stacey, I still want to make this recipe but I don’t understand the fuss about the thick cheese? I have a grater with large holes and I use this for grating large, thick cheese……is there something different from the bought thick cheese that I am missing…
Kind regards,
Frances from a Hot South Africa
It just makes things a bit cheesier. I find that the finer shredded cheese just often melts into nothing. Regardless, grating your own will work just fine.
These are not Mexican enchiladas!
I don’t think anyone said they were authentic Mexican enchiladas!
Flour tortillas fell apart when I rolled the with filling
Corn tortillas worked fine
Good easy delicious recipe
Glad you enjoyed them!!
I make mine almost the same way, except I cook a small diced onion with the beef, instead of using salsa. And you’re right about the flour tortillas; MUCH better than corn!
🙂 Glad to hear I’m in good company!
Made these tonight and my husband and I really enjoyed.
Awesome! Love hearing that they turned out great for you!
???? Thanks!
You’re so welcome!
A delicious dish and best of all fast and easy, thank you! The best part was your behind the recipe video. Loved it and I sure hope you keep doing them!
Thanks, Pam! Glad you enjoyed this! And YES! We have 7 more episodes planned for this year!
Hey Stacy! I’m a working mom and looking for good freezer recipes! Do these enchiladas freeze well? If so how go about doing that? Thanks in advance
These can certainly be frozen after assembly and before baking, the thing is, the tortilla are likely to get soggy as a result.
I was also wondering the same thing about freezing the enchiladas to bake at a later date. I suppose the ground beef and salsa could be prepared and frozen, then thawed and warmed on the day you want to bake it, and then quickly assemble and bake? I’m going to give this way of freezing a go the next time I make it. As for tonight, I’m making it and it’s going directly into the oven for my husband’s and my supper! 😉
I’d love to hear how that method of freezing works out for you. Sometimes the tortillas can get pretty soggy otherwise. Hope you enjoy them!
I Love the video for the 5 ingredient enchiladas! Especially the out-takes:) Keep up the good work!
Thank you SO much!
We love this recipe, Stacey, it’s so good! And I loved this video episode, haha! Can’t wait for more!
Thanks so much, Aileen! Your encouragement always means so much!
This is amazing for lovely 20 and 5 stars for you
Thanks!!
I’m planning on making this recipe over the next couple of days. My husband is a very picky eater….it drives me nuts lol. I hope it’s a winner due to the fact that it looks to be a very quick meal to throw together. Wish me luck
Best of luck! Hope y’all enjoy them!
Put in wrong email on last post! Since I’m using thinner cut cheese do I use more!
It should roughly be about the same amount.
Use Tillamook cheese! So thick and melts soo good!
I’m making these tonight but sadly to say can’t find the thick cut cheese so I’ll have to use other. Hope it still comes out!!!
Noooo, we ate one and threw them out!
What seemed to be the issue?
Can i use taco seasoning for my ground beef
You can. The end flavor will just be different.
Can I bake them without foil?
You can, but the end product will be a little different.
Made this tonight for supper. Very good! ????
So glad y’all enjoyed it!
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!
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!!
Hi Stacy!
These are sooo good! My son absolutely loves these! Thanks for easy and delicious recipes!
SO glad y’all enjoyed them, Donna!!
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.
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!!
If your son likes them saucier….I make mine basically the same way, except after I brown the meat, I add sliced black olives (just like them), enchilada sauce into ground beef along with cheese in the ground beef, as well. For easy clean-up, I put down a large piece of foil and basically have a station to roll up enchiladas. I do the same with the enchilada sauce in bottom of baking dish, and add the rolled up enchiladas. I, personally, pretty much cover the enchiladas in sauce and add a lot of cheese on top. When they are done in the oven, I pull them out and top with scallions and pop back in for a couple of minutes. I’m no longer in the south, but where I lived in NC, we called scallions spring onions. Oh, I forgot to mention that I add Frank’s Hot sauce to my meat mixture before filling the tortillas (I can’t have seeds, so that gives me that kick). And there is nothing better than topping them with lots of sour cream when plated…cuts t he heat of the Frank’s Hot Sauce. Granted mine with the cheese in the beef mixture and on top is probably a heart attack on a plate, but I just think it makes them more delish! Gotta die of something…HA! And it’s not like they are eaten everyday! I think Stacey’s recipe is great…I just like mine saucier, too.
Thanks for sharing your version, Jenny!
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.
You could use taco seasoning to season you meat.
What a great time saving idea to add instant flavor, thank you!
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!
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!
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!!
Thanks SO MUCH
You’re so welcome!
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…
Wow looks good, must try.
Thanks! Enjoy!!
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.
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.
Thanks for sharing on Meal Plan Monday!! Shared this on Facebook and saved to my recipe file for future reference!! New follower too!
🙂
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!
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!
Tillamook makes thick grated cheese.
Thanks, Shelly! I sure hope you’ll enjoy!!
It looks like you have a picture of a ceramic baking dish, I don’t have a ceramic one. Will a glass baking dish work as well?
Glass will work just fine!
I actually didn’t use much of the enchilada sauce not sure if my kids would like. I added a little more salsa to the meat mixture (I used ground turkey also) then added about 1/3 cup of salsa and 1/4 cup of enchilada sauce over the enchiladas. After baking I broiled on low just to get a little extra crisp. My boys LOVED it! A definite winner and will add to our rotation! Also, I cooked on foil to save a mess. Thanks for the easy and YUMMY recipe! The flour tortillas did wonderfully also!!
So glad to hear y’all enjoyed them!!
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!
I also love the Borden Company my Dad work for them for over 25 years in Houston , Texas they were so good to all the family , they held parties for all the family . All the Ice Cream you could eat and lots of Barbecues it were an all-day event .
How cool! It’s always great to hear things that like that! Thanks for sharing!
Burdened not sold here can I just use a mix of other cheese
Sure! A similar blend of another brand will work just fine.
Is there any particular brand(s) of enchilada sauce that you prefer?
I’m a big fan of Herdez and LaVictoria.
Hi Stacey,
The best canned enchilada sauce, in my opinion, is Rosarita. Can be hard to find in stores, so I order it from Amazon. I enjoy your recipes. Kind regards, Kathy
Thanks for the info! I just tried the Hatch brand and was super pleased with the flavor of that one too.
I’m from NM (so I am biased ????) and the “BEST” chiles come out of Hatch (fresh green or dried red pods)! They have festivals to celebrate after harvesting their crops. Makes me a bit homesick.
This looks like a great meal. And I love simple. Thanks for sharing the recipe!
Hope you’ll enjoy!!
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!
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!
Can you use shredded beef instead of ground beef
Absolutely!
Yum! These look so tasty!
Kari
https://sweetteasweetie.com/passion-fruit-colada/
Thanks!!
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!
is there a particular salsa you recommend?
I really like Herdez.
Herdez, Oh yes!!! But then, I’m the crazy who uses onions in EVERYTHING Mexican, as well as grates her own cheese! I prefer corn tortillas though, & I cook and coat tortilla too. If I’m gonna fix this delectable dish, I want it right! Of course, that’s because it’s a favorite food, and I’ve been fixing it for 65 years!
I use Old El Paso Salsa and all of their products. I lived in New Mexico for years and they were the best.
I also added a small can of chopped jalapeños to my meat filling and an envelope of Taco seasonings and a chopped onion in the mix. Cook well.
Delicious!!!
So glad you enjoyed it!!
I like your additions, although I would use a can of chopped green chilies which are milder than jalapenos. We’re wimps.
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
Borden products are not available in all states and California is one state you will not find Borden anything
That’s not true, Larry. A quick search on their store locator shows quite a bit of availability in California. Just type in your zip code and it will show you the closest location. https://www.bordencheese.com/store-locator/
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.
NO to flour tortillas they get soggy.
Try using egg roll wraps rather than tortillas. You will never go back to tortillas again.
Super interesting!
Egg roll wraps? What a great idea. Can’t wait to try
Not the same, this is Mexican, not Asian, remember? I would also top them with more salsa!
I agree that egg wrappers areAsian; however, I set where she’s going with this: more taste, less starch/ bread.
Btw, I love this recipe. Has become a staple in this house that includes a 96 year old who loves it, also!
Clites, That sounds so interesting, do you have to prepare the egg roll wraps or use straight from package? Thank you
Well, You’ve won me over with your demonstration, and the simplicity of the recipes. You are toooooo cool!! Gonna try a lot of your recipes, but with start with these enchilados!!!
Thanks so much! Hope you enjoy these!
What are the nutrition facts on this?
Can you layer like lasagna with the tortillas?
Absolutely! I’ve been making enchilada casserole for years. It’s so much simpler than individually rolling each tortilla.