Wednesday, March 4, 2015

Baked Enchiladas

My husband and I love Mexican food. We could easily eat it a few times a week - tacos, fajitas, taco salad, enchiladas, nachos... Oh the list goes on and on. Last week I bought all of the ingredients to make a quick dinner of Baked Enchiladas, but we never ended up making them. 
 
Yesterday afternoon, when I got home from work, they weren't back yet from her 6-month well visit at the pediatrician's office, so I decided to get dinner started so we could put her to bed early (shots make her tired and she had received four of them). Baked Enchiladas it was! 
 
I didn't follow a recipe - enchiladas can be made various ways, so I just threw together some stuff and it was a hit! My husband even commented on how tasty it was. More so than the last time I made them! 
 
 
Here's the recipe:
 
Baked Enchiladas
1 lb ground beef (I use Publix Greenwise)
1 packet Old El Paso Taco Seasoning (less sodium one)
1 can no-salt added diced tomatoes and green chiles, drained
1 can medium enchilada sauce (this is SPICY, beware, LOL)
flour tortillas
shredded cheese
sour cream
  • Preheat oven to 350 degrees. 
  • Brown and drain the meat. 
  • Add taco seasoning packet and water (use directions on packet). Simmer until liquid reduces. 
  • Add can of diced tomatoes and green chiles - stir until everything is warmed up. 
  • Fill flour tortillas with meat and tomato mixture and place in a 13x9 pan (I sprayed with Pam first to make clean up easy easy lemon squeezy). 
  • Top rolled tortillas with enchilada sauce. 
  • Sprinkle shredded cheese on top of enchiladas - don't be shy!  
  • Bake at 350 degrees for about 10 minutes, until the cheese is all gooey!  
  • Take out of oven and let the deliciousness sit for a few minutes to soak in all the juices. 
  • Top with a dollop of sour cream and enjoy! 
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