I could eat Mexican food every single day and not get tired of it! There’s just something comforting about chips, guac, and enchiladas. I would die a happy lady if that was my last meal. 💯
These enchiladas are a take on my friend Katie’s chicken enchiladas. Her recipe includes a sauce made from scratch. She is an excellent cook and I love her to pieces!
My beef enchiladas have a secret weapon that saves a lot of time. Don’t let this jarred secret weapon turn you off! I promise it’s okay to cut some corners sometimes. Especially when this corner tastes soooo good!
If you have never been to Trader Joe’s then man, get yourself there and grab a couple jars of this Enchilada sauce. It’s absolutely amazing and tastes homemade.
1 Jar Trader Joe’s Enchilada Sauce
1 pound lean, ground beef
1 medium onion, chopped finely
1/2 tsp salt
Dash of black pepper
Canola oil, for frying
12-15 white corn tortillas
Grated sharp Cheddar cheese
- Warm jarred sauce in saucepan over medium-low heat.
- While sauce is heating, brown ground beef and onions over medium heat. When completely browned, drain fat and add salt and pepper. Turn off heat and set aside.
- In a small skillet over medium heat, add Canola oil and fry tortillas one at a time for a couple seconds. Place each fried tortilla in-between a single paper towel to drain. Repeat until remaining tortillas are done.
- Preheat oven to 350°
- Pour 1/3 cup of sauce on bottom of 13×9 inch baking dish. (You may need to use an additional dish) Place one tortilla on a plate and spread a small amount of sauce on each side. Then, spoon in a generous amount of ground beef mixture then top with grated cheese. Roll up and place in baking dish. Repeat until all fried tortillas are filled.
- Pour the rest of the sauce over the enchiladas and top with cheese. Cover with foil and bake for 20 minutes. Top with additional toppings such as onion, cilantro, green onions, olives, or sour cream! I like to serve mine with white rice but do what feels right! 😋
Blessings, Jolie 🌼