This easy beef and chili enchilada recipe is right on the back of this can, and it’s always a go-to for our family.
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First, preheat your oven to 375 and brown a pound of lean ground beef, and go ahead and drain off your grease. Then turn off your heat, but leave your pan on the hot eye, and add in a cup of the enchilada sauce, a four ounce can of green chilies, and then a good handful of Fiesta Blend cheese. Then just go ahead and give that a good mix until your cheese is melted.
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Then take a 9 by 13 dish and give it a light grease, and pull out your tortilla shells. I normally use medium shells that are not the large ones, but this is all I had in my pantry, so this is what we’re using. Go ahead and add a scoop to each tortilla, roll it up however you choose, and put it in your baking dish.
I usually make about six enchiladas.
Once they’re all wrapped and ready, you want to pour the rest of your enchilada sauce right over the top of your enchiladas. And go ahead and top all of that with however much cheese you would like. Then we’re going to pop this into your preheated oven for 25 minutes.
And while you’re busy doing other things, boom, your dinner is done.
