Enchiladas are simple yet filling throw together meal for a busy weeknight. A hearty meat, bean and cheese filling, enhanced with lightly sauteed onions and peppers with zesty chili pepper sauce.
For these easy enchiladas we usually make our own enchilada sauce on the spot using our favorite homemade enchilada sauce mix.
1 lb ground Beef or Turkey
3 c. Enchilada Sauce (make your own or use 2 cans)
2 Cups Refried Beans (make your own or use 1 can)
1 Medium Onion, Sliced
1 Bell Pepper (red or green), Sliced
Shredded Cheddar Cheese
Fresh Sliced Mushrooms (optional)
1 Medium tomato, diced
Black Olives, (optional)
1 T. Olive oil
Lightly saute the onions, bell pepper (& mushrooms if you opted to add them in!), in olive oil over medium heat. Set aside. In a medium frying pan, brown the ground meat (if using beef, you may need to drain any excess grease!), add refried beans, mixing well. Add 1 c. of Enchilada sauce (any level of hotness that you desire).
Place a small amount of sauteed onions/peppers into a flour tortilla, add a layer of meat/bean mixture, top with shredded cheese. Fold sides in and place in a 9×13 casserole dish. Repeat until all the beef/bean mixture is used up. (Don’t worry, these freeze well!)
Top the entire dish with remaining enchilada sauce and shredded cheese. Bake at 375F for 15 minutes, or until cheese it melted and bubbly.
Plate onto freshly shredded lettuce, top with diced tomatoes and black olives (if you have some!) Serve with a dollup of sour cream.
This recipe is easy doubled or tripled, you can add jalapenos or additional spices as desired. It’s quick, simple and filling. Serve with mexican rice or refried beans to really stretch out the meal.