Blog Post, Recipes

Red Enchiladas


corn tortillas (14 per pan)

ground beef browned (1 lb)

shredded cheddar cheese (2 1/2 lbs)

chopped onion

garlic (1/8 teaspoon)

taco seasoning (1-pouch)

oil (vegetable or extra virgin olive)

red enchilada sauce (2 large cans)


Heat oil in a pan until hot, dip tortillas in hot oil turning when bubbles begin to form. Set aside.

Brown ground beef mixing in garlic and taco seasoning for taste.

In a full-sized pan, roll tortillas and fill with meat (in one pan) and cheese (in the other). Ensure adequate amount of meat in each as not to have near empty ones towards the end of your 14 rolled tortillas. If there is more room in the pan, you may add more if they fit. Make sure not to squeeze them or the tortillas will break in the oven and you will be met with a mess.

Once tortillas are rolled and filled, pour enchilada sauce over top ensuring even coating. Sprinkle top with shredded cheese and chopped onion.

Place both bans in the oven at 350 degrees for 45 minutes or until cheese is melted on top and golden brown.

Serve with Spanish rice and refried beans, if desired.


OPTIONAL: If desired, add jalapenos or green chili to the meat when browning for spice. OR add in a can of hot Rotel to the Spanish rice for spice.

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