Weeknight Enchiladas

These are all kinds of wrong, but they’re oh so good. They’re not really enchiladas because they’re made with flour tortillas (which technically makes them burritos), but I top them with canned enchilada sauce, so I call them enchiladas. Plus, they’re stuffed with ground beef and cheese, like an enchilada and not a burrito.

These beef enchiladas assemble quickly and are on the table with minimal effort (considering they’re enchiladas).  I promise: Your family will love them.

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 Weeknight Enchiladas

  • 1 pound ground beef
  • 1 white onion, chopped
  • 3 garlic cloves, pressed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • sea salt to taste
  • 1 28-ounce can enchilada sauce
  • 12 burrito-sized flour tortillas
  • 1 2-pound bag Supremo chihuahua cheese, grated (if unavailable, use Monterey Jack)

Grease a 9×13 pan and pour ⅓ cup of enchilada sauce in bottom; spread around. Preheat oven to 325°.

Brown beef with half the onion, garlic, cumin, and chili powder; season with salt. When cooked through, warm tortillas in the microwave.

Lay out one tortilla and place beef, raw onion, and cheese along one edge; roll up and place in prepared pan. Continue with all the tortillas. Top enchiladas with the remainder of the enchilada sauce and ½ cup cheese.

Bake until warmed through and cheese is melted, about 25-30 minutes. Serve with rice and beans.

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