1 (20 oz) can enchilada sauce
1 lb ground beef or ground turkey
1 (14.5 oz) can tomatoes with green chilies
1 (16 oz) can refried beans
1 cup cheese, plus more for topping (I use Mexican blend)
Sour cream and guacamole for topping
Optional: spices for the ground beef, diced bell peppers and onion
Brown the ground beef, adding in any spices (I use a pinch each of cumin, cayenne pepper, and red pepper flakes).
- Add the tomatoes with green chilies, optional diced pepper and onion, and refried beans. Mix until well combined.
- Add 1 cup cheese. Mix until melted.
- Pour half of the enchilada sauce into a cake pan, spreading evenly over the bottom of the pan.
- Spoon the mixture into the tortillas, wrap them up, and place seam side down in your pan on enchilada sauce.
- Top with remaining enchilada sauce and more cheese.
- Cover with tin foil and bake at 350º for 40 minutes.
I got this recipe from my Aunt Steph for my bridal shower last summer. All the guests wrote down their favorite recipe for me to keep! I received a recipe box full of amazing dishes, but these Easy Enchiladas are a repeat offender at our apartment. They’re easy (wow!), delicious, and they make great left overs! I usually freeze half of the mixture that fills the tortillas for another dinner, and it reheats great!
If you want to make these a bit healthier use ground turkey instead of beef, skip the cheese, and mix in a can of pinto beans in place of the refried beans! Enjoy!