EASY BEEF ENCHILADAS
My famous ground beef enchiladas make for a quick & easy dinner. In this recipe, the BEST - and healthy - store bought enchilada sauce is poured over ground beef stuffed corn tortillas to leave you drooling for more! Pssstt, they are just as good reheated!
Raise your hand if you love enchiladas!
If you follow me on instagram, you know I eat these enchilada at least once per week. They are banging when they are fresh, and also delicious reheated for a healthy lunch at the clinic.
I have bought pre-mad enchilada sauce PLENTY of times, and nothing beats the Siete Red Enchilada Sauce. No only does it taste absolutely delicious, but the ingredients are even better — tomatoes, water, apple cider vinegar, chile powder, avocado oil, sea salt, dates, chia seeds, flaxseed, porcini powder, onion powder, garlic powder, cumin, black pepper, and oregano.
Talk about YUM. Plus, the sauce is free of gluten, dairy, grains, soy, and GMOs (heck yes!)
I usually buy the Siete Red Enchilada Sauce at the local Walmart, but you can also order it directly from the Siete Foods website.
I use FRESH GRATED Tillamook medium cheddar and Monterey jack cheeses for my enchiladas. Pre-grated, bagged cheese is coated in preservatives like potato starch and natamycin to help prevent the shreds from clumping together. That also means they don’t melt as well when cooking.
Freshly grated cheese is going to pack some more flavor and give you that stringy deliciousness when you dive into your enchiladas!
BEEF ENCHILADAS
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 10-12 enchiladas
INGREDIENTS
1 pound 93/7 ground beef
10-12 corn tortillas
Fresh grated Tillamook medium cheddar cheese
Fresh grated Tillamook Monterey jack cheese
Pam olive oil cooking spray
One jar Siete Red Enchilada Sauce
Fresh cilantro
INSTRUCTIONS
Preheat the oven to 350 degrees.
Brown the ground beef in a skillet over medium to high heat. Once cooked through, drain the fat from the beef. Place the beef back into the skillet on low heat and mix a 1/3 jar of Siete Red Enchilada Sauce into the beef.
Grate a fair amount of Tillamook medium cheddar and Monterey jack cheeses onto a cutting board or into a bowl. Set aside.
Wrap up 10-12 corn tortillas in a damp paper towel and microwave for 30 seconds. Set aside.
Add about 1.5 ounces of ground beef to the top of a tortilla, along with a sprinkle of cheese. Roll the tortilla up from each side and place folded side down in a greased 9x13 pan. Continue rolling up enchiladas until the pan is full or all beef has been used.
Pour the remaining sauce evenly overtop the enchiladas. Top with as much cheese as you’d like!
Bake uncovered for 10-12 minutes until heated through. Finish off with fresh cilantro. Serve with sour cream, chips, and/or fresh guacamole!
*Sometimes, the tortillas will break as you add them to the pan. This is okay since they end up tasting the same anyways!
*Grab an extra jar of sauce to pour over any leftover enchiladas after reheated.
DID YOU MAKE THIS RECIPE? Be sure to tag @dr.susie.squats on Instagram!
