Main Dish

EASY RED ENCHILADAS

EASY RED ENCHILADAS
Easy red enchiladas filled with seasoned ground beef and a blend of cheddar and monterey jack cheese. These flavorful enchiladas are always a hit!
Fill with the seasoned beef and a sprinkle of cheese. I prefer to use a blend of freshly grated cheddar and monterey jack. It’s the best! Roll them gently and place them into the prepared baking dish. Pour any of the remaining sauce over top, then sprinkle with the remaining cheese.
We love these with a dollop of sour cream and scoop of guacamole. I like to serve them with a side of black beansand rice. These easy red enchiladas are a family favorite. The kids love them and so do we!
Easy red enchiladas filled with seasoned ground beef and a blend of cheddar and monterey jack cheese. These flavorful enchiladas are always a hit!

INGREDIENTS:
  • 2 tssp. olive oil
  • 1 lb. lean ground beef
  • 1/2 yellow onion, diced
  • 1 1/2 tbsp. chili powder
  • 1 tsp. garlic powder
  • 1/4 tsp. cumin
  • 2 (10 oz.) cans red enchilada sauce*, divided
  • 8 corn tortillas, raw or fried**
  • 1 1/4 c. grated cheddar cheese
  • 1 1 /4 c. grated monterey jack cheese
  • 2 green onions, sliced
  • 1 (2.25 oz) sliced olives, drained
  • 1 tbsp. freshly chopped cilantro
DIRECTIONS:
  1. Preheat oven to 375 degrees. Lightly spray a 7×11 casserole dish with cooking spray, set aside.
  2. In a large skillet set over medium heat, add the olive oil. When the oil is hot, add the beef and break up. Add onions and seasonings, cook until the beef is browned. Pour in 1/3 cup of enchilada sauce to the pan and stir to combine. Remove from heat and set aside.
  3. Pour the remaining enchilada sauce into a pie dish. Coat enchiladas one at a time, then fill with beef and a sprinkle of cheese. Roll up and place into the prepared baking dish. Repeat until all of the filling is gone. You may need one or two more tortillas depending on how full you fill them.
  4. Pour leftover enchilada sauce over top, then sprinkle with remaining cheese, green onions, and 0lives.
  5. Cover with aluminum foil and bake for 20 minutes, then remove foil and continue baking for an additional 10 minutes.
Remove from the oven and let rest for 10 minutes before serving. Sprinkle with cilantro, if desired.
* I like to use a can of mild and a can of medium.
**Frying the tortillas in an inch of canola oil makes them even more amazing- just make sure to pat any excess oil off.