Total Time
45mins
Prep 20 mins
Cook 25 mins

This enchilada recipe is a little spicier than red enchiladas but absolutely yummy. I learned it from watching my mom (who learned it from my Mexican grandmother).

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat olive oil in large skillet or medium saucepan over medium heat.
  3. Add chopped onion and minced garlic.
  4. Stir in meat; add salt and pepper to taste. Cook throughly, breaking up large pieces.
  5. Reduce heat to low. Add half of the can of enchilada sauce and can of diced chiles (drained).
  6. Heat tortillas until soft.
  7. Place the first tortilla in a rectangular baking dish (glass is best).
  8. Add meat and sauce mixture and roll the tortilla. Place the enchilada against the side of the pan with the seam facing down.
  9. Repeat, placing each enchilada snuggly in the dish, filling up the entire pan. If needed, place additional enchiladas perpendicular to the first row of enchiladas.
  10. Pour the remainder of the sauce over the enchiladas. Spread to cover the entire surface area.
  11. Sprinkle the desired amount of cheese over the enchiladas. (I recommend the entire package.).
  12. Add green onion and sliced olives (optional).
  13. Cover with aluminum foil.
  14. Bake for 25 minutes or until cheese is melted.
  15. Let stand for a few minutes before serving.
  16. Garnish with avocado slices and sour cream.

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