Ingredients
- 1 tbsp canola oil
- 1 Southwest Veggie Kit, found in our produce dept
- 1 lb fresh-ground chuck or extra-lean ground sirloin
- 1 (8 oz) pouch Frontera Red Chile Enchilada Sauce, divided
- 1 (8 oz) bag The Fresh Market Shredded Mexican Mix Cheese, divided
- 8 flour tortillas
Directions
1Preheat and cook vegetables
Preheat oven to 400°F. Heat oil in a large skillet over medium high. Add vegetables and cook until beginning to soften, about 5 minutes.
2Add beef
Add beef and continue to cook, breaking beef into small pieces, until vegetables begin to brown and meat is cooked through, about 8 minutes more.
3Add sauce
Add ½ c Frontera Red Chile Enchilada sauce and bring to a simmer.
4Add cheese
Remove from heat and pour into bowl. Stir in 1 c cheese until melted.
5Fill tortillas
Spoon about ⅓ c beef mixture into each tortilla, roll and place seam side-down in a lightly greased baking dish.
6Top with sauce and cheese
Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake until cheese is melted and mixture is bubbly, about 10 minutes.
7Serve
Serve with desired garnishes and beans.
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Recipe Ratings and Reviews
Excellent delish and easy!
Delicious! First time making them, simple and quick. I topped them with sour cream, avocado slice and a few crunched nacho chips.
I like so much. Thanks
Fantastic!!
Sooooo good easy to make will make again!!!!
So easy and my husband loved it. Fool proof
Very good!
Excellent!
Yummy!
My dinner last night. Excellent
Easy, very tasty This is a repeater for sure.
Great 30 minute meal
Amazing! Whole family loves them and super easy!
Easy to make and very tasty! Having everything prepared first hand made it simple to put together and in the oven in 15 min. I will make it again!
This is a quick staple in our house. Very tasty and easy.
So delicious. My whole family loved these.
My entire family devoured this meal! No leftovers!
This was easy to assemble and tasted great! I would highly recommend. I used chicken instead of beef. I could have used a few more tortillas, so may get a second pack next time.
This is a great baseline recipe! Super easy! For what it's worth, I tweaked this recipe a little bit...Used 2 packets of sauce instead of 1; did not use the veggies, filled the tortillas with cheese only and poured all the meat sauce on top, then topped with cheese; heated the (corn) tortillas and sprayed with a little bit of oil(pam) to make them easier to roll. Turned out delicious! However, instead of using the veggies for the enchiladas, I diced and sautéed them, then added some minute rice & rotel for a quick spanish rice dish.
Great, easy to prepare meal.
THese enchiladas really had a great taste. I'll be making them again.
Very easy and very delicious. It's a versatile recipe so throw in what you like!
everyone in family loved this