These easy enchiladas are a favorite recipe of mine. They remind me so much of Texas! When I was a child my family lived in Texas for a while.
I developed a love of Tex/Mex food during that time.
The enchiladas are incredible and are really simple to put together. Because of the many different options, the recipe is also very versatile.
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Easy Enchiladas (Beef or Chicken)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Whether you make these Easy Enchiladas with beef or chicken makes no difference. They scream Tex/Mex!
Course: Main Course
Cuisine: American
Keyword: Easy Enchiladas
Servings: 6
Calories: 375 kcal
Ingredients
- 1 lb ground beef or 1 lb boneless skinless chicken breast
- 1/4 cup chopped onion
- 1 teaspoon garlic powder I prefer freshly minced
- 1 tablespoon Worcestershire sauce
- 1 8 oz can tomato sauce
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons chili powder more or less for your taste
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3 cups shredded cheese I like the jack or cheddar combos
- 1 10 oz can enchilada sauce (I prefer the green sauce)
- olives optional
- 12 corn tortillas
- oil
Instructions
- Directions
- If using chicken, boil the chicken in water or stock. Then rinse and shred with a fork. Add onion and garlic.
- If using ground beef, brown with the onion and garlic, drain.
- Add the next 7 ingredients (Worcestershire sauce through black pepper).
- In another skillet, heat oil. Add the tortillas, one at a time, for 10 seconds on each side. Drain on paper towel.
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Fill each tortilla with a spoonful of meat mixture. Cheese, onions, and/or olives can be put inside each enchilada at this time if desired. Roll the tortilla and place seam side down in the pan. Continue with remaining tortillas.
- Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
- At this time the pan may be refrigerated for several hours or overnight.
- Bake in a 350-degree oven for 20 minutes (30 minutes if refrigerated).
- Top with sour cream.
Enjoy!
Up Next:
Mexican Fire Rice – Spicy Rice & Sausage
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Recipe based on one by IBShirley
Photo by Ms B.