Beef Enchiladas

I just made this last night and they were so good! I used a combination of my chicken enchilada recipe and my beef taco meat recipe. They were a hit with the whole family. Don’t let the long list of ingredients fool you, this is actually pretty easy! I’ve made flour and corn tortillas before, but it is a tedious job so for now, I use the tortillas that I linked to below. Enjoy!

Update: Fast forward a few years and these are still good, but they are more of a hit for men because they are cheesey and kind of heavy. When made with good ingredients, they are still healthy for us women, but I am going to work on a lighter preparation method for these and I’ll update asap! My oldest son can’t eat grains so I’ll be subbing in with these delicious grain free tortillas to lighten the dish, and also swapping out some of the cheese as I have one child who is allergic to dairy. Life and taste buds change so I’m always trying to keep my recipes updated with variations if you face the same obstacles! More to come here…

*This can be GLUTEN FREE by using corn tortillas and homemade enchilada sauce or a store bought gluten free sauce or a homemade salsa or gluten free store-bought salsa*

Ingredients for ground beef taco meat mixture

• 1 pound ground beef (2 pounds if omitting the corn and beans)
• 1 15-ounce can black beans or 1.5 cups soaked and cooked black beans (optional)
• 1 15-ounce can sweet corn or 1.5 cups frozen corn (optional)
• 2 teaspoons lime juice
• 1 teaspoons course sea salt plus one more to taste
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon cumin

Directions

Brown meat in a large skillet on the stove.

Lower heat and add remaining ingredients and mix together until well incorporated.

Add more seasonings to taste.

Turn off heat.

Ingredients for enchiladas:

• 4 ounces cream cheese
• ¼ cup sour cream
• 2 cups prepared salsa or favorite enchilada sauce plus more to top on plate after baking or homemade enchilada sauce or homemade salsa
• 2 cups grated cheddar or Monterrey jack cheese
• 12-14 Tortillas – flour tortillas or stone ground corn tortillas or sourdough tortillas
• Optional toppings: sour cream, cilantro, avocado

Directions

Preheat oven to 425 degrees. 

In medium bowl, combine cream cheese and sour cream. Stir in ½ cup salsa and 1 cup grated cheese. 

Add the beef mixture to the cheese mixture.

Spray a 9X13 baking dish, and spread ½ cup salsa on bottom

Place about 1/3 cup (or fill to desired level – we ate ours pretty full and used less tortillas last time and we preferred that) of the filling in a tortilla, roll up, and place in dish, seam side down, repeat for remaining tortillas 

Pour remaining salsa over top of enchiladas

Sprinkle remaining cheese on top

May be prepared up to this point 12 hours in advance

Bake 20-25 minutes until hot and bubbly

If reheating, cover with aluminum foil to bake 

This can be made with red enchilada sauce or red salsa and flour or corn tortillas

Top with extra salsa and sour cream, cilantro and avocado (optional)

*This freezes well when using four tortillas. Corn tortillas don’t freeze as well. Do not add sauce to the pan before freezing. Once thawed, add sauce and then bake.

YUM!!