Simple Enchiladas are the perfect dinner for those crazy nights! This recipe is so quick and easy and packed with flavor, you will have minutes to breath.
We got into a rut! It seemed to be a great idea to go out to eat so we could keep our kitchen clean and not have dishes to do, but it was so NOT worth it! We found our selves not being able to think of a place that would satisfy our desire for delicious food! My husband finally said to me, ” we need to cook, everything tastes better when it’s homemade”. I knew he was right!!!
With 6 kids, I know how it is to be so crazy busy that you feel like you don’t have anytime to breath. Here at Lou Lou Girls, we try to find recipes that are so easy for you to make that you can feed your family delicious food and not feel overwhelmed! We got your back!
TIPS AND VARIATIONS
- What kind of tortilla do I use? Most recipes call for corn tortillas but I use flour. It’s just a preference. They are both so delicious!
- Do I need to fry the tortilla? If you have time, do it! But if you are going for fast, it will taste just as delicious skipping this step.
- Can I store leftovers? Well, I don’t think you will have any left but if you do, keep them in an airtight container. They should be good for up to 3 to 4 days. You can reheat them in the microwave on in the oven on 350 degrees.
- I don’t have any hamburger? That’s fine! Use whatever protein you have on hand. and you can add or delete items you don’t like.
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- One 28-ounce can enchilada
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb. ground beef
- 1 medium onion, finely chopped
- 1 teaspoon salt
- Additional Items:
- oil, for frying
- 10 to 14 corn or flour tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated Mexican blend cheese
- In a saucepan over medium-low heat, combine the oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the enchilada sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
finishing it up:
- In a small skillet over medium heat, heat some oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Combine the meat mixture, chilies, green onions and black olives. Place some of the mixture inside each tortilla. Top with a good amount of cheese. Roll up the tortilla to keep the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly.
Did you try our Simple Enchiladas recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!!
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