Saturday, April 28, 2012

Who's Hungry for Enchiladas?

Enchiladas are on my go-to list for dinner.  I usually prepare them during the kids naptime, refrigerate, then pop them in the oven later that evening.  That way, making dinner doesn't take over my evening.  It's also good if company is coming, since they can be prepared in advance.  Since it takes almost no extra time, I double the recipe and freeze the other 9x13. 
Normally, I would post a picture of the recipe also, but we ate them so fast I didn't have a chance!  Here is the basic beef enchilada recipe that always ends up a favorite with the kids and my husband.
Yield: (1) 9x13

Beef Enchiladas
2 lb. ground beef
1 small white onion
1 can chili with beans
"Mission" corn tortillas
1/2 cup low-fat sour cream
1 can "Taco Bell" mild enchilada red sauce
2 cups Mexican blend shredded cheese
Lettuce, shredded
Tomatoes, chopped
Sour cream
  1. Brown ground beef.  Add onion and cook til clear.  Drain well.
  2. Add can of chili and sour cream to beef.  Mix well.
  3. Warm corn tortillas on skillet.  Fill with beef mixture.  Lay in 9x13 casserole dish.
  4. Pour can of enchilada sauce over the top.  Top with cheese.
  5. Bake at 350º for 25-30 minutes.
Before serving, top with:
  • Shredded lettuce
  • Tomatoes
  • Sour cream
This recipe can be prepared in advance and refrigerated for up to 48 hours or frozen. If freezing, when ready to bake, refrigerate overnight to defrost first.

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