Today's recipe is another that has appeared on EMM before, but probably before most of you were around to read it. Yes, it was here when I was just getting started, and I'm pretty sure my husband, mother and maybe a few rogue family members were the only ones who saw it. And with the quality of the photograph I included in that original post, I can't say I'm sad about that. Thank goodness my food photography has come a long way since those days!
This was the perfect time to feature this meal again because it was something little man kept requesting over and over during those months when my oven was out of commission; and as most of you know, it's up and working like a champ again...so we are taking full advantage!
That first week it was in working order again I asked Alex for some ideas on things he had been craving, but I was unable to make. One of the first things out of his mouth was "enchiladas." And while I have a few different recipes for them, including Chicken and Green Chile, I knew these were what he was talking about, without even asking. What can I say? I know my kid!
If your family loves Mexican night, but you're tired of the same old tacos, but don't have the time for much more, you will love these. With only a few ingredients and about 30 minutes you can have a tasty Mexican meal on the table they will love. Add some chips and my Restaurant Style Salsa on the side, and they will think they are sitting in their favorite Mexican joint, not gathered around your kitchen table.
I'm so happy to have my oven in tip-top shape again. But I think my son might be even happier than I am. Some of his favorite things, from desserts to things like this, come from the oven. If you want a simple meal tonight, try these enchiladas, and put your oven to work too!
Easy Beef Enchiladas
1 lb. ground beef
1 (16 oz.) jar picante sauce
8 corn or flour tortillas
8 oz. shredded sharp cheddar cheese
Salt and Pepper to taste
Sour Cream, optional
Green Onions, optional
Preheat oven to 325. Wrap tortillas in foil. Place on oven rack and warm for 5-7 minutes. Remove and increase heat to 350. In a large skillet, brown beef seasoned with salt and pepper, until no longer pink. Drain if necessary. Add 1/2 c. picante sauce and 1 cup cheese. Mix well and cook until combined. Spread 1/2 c. picante sauce in bottom of 9x13 pan. Spoon 2-3 TBS of beef mixture down center of each tortilla. Roll and place seam side down in pan. Top with remaining picante sauce and cheese. Bake uncovered for 20 minutes until heated through and cheese melts. Top with sour cream and green onions, if desired.