Enchiladas Rojos
I could eat Mexican food all the time! I love authentic Mexican food and it's usually a very affordable meal out...the issue...bottomless chips and salsa. I love it and I will just eat and eat so I've learned unless it's a once in a while treat, make my own enchiladas and hold the chips!
Ingredients
1.5 lb ground beef (or ground turkey)
1 onion, chopped
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp coriander
1/4 tsp garlic powder
1/2 tsp paprika
12 corn tortillas
Romaine lettuce
Plain Greek yogurt
1 can of black or red beans (whatever is your preference)
1 can mild red enchilada sauce
1 cup - 1.5 cups shredded cheese (this varies depending on how much you want to add to the top of the enchiladas, it's completely a preference).
Directions:
Chop onions and mince garlic, sauté with a touch of oil until soft. Add ground beef and brown the meat until cooked through. Add cumin, chili powder, salt, garlic powder, coriander and paprika and mix meat mixture. Set aside.
Because the corn tortillas will break when you roll them up, you may want to steam the tortillas before adding the mixture to the tortillas. Do this by wrapping them in a damp paper towel and microwave for 20-40 seconds or until warm.
Ingredients
1 onion, chopped
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp coriander
1/4 tsp garlic powder
1/2 tsp paprika
12 corn tortillas
Romaine lettuce
Plain Greek yogurt
1 can of black or red beans (whatever is your preference)
1 can mild red enchilada sauce
1 cup - 1.5 cups shredded cheese (this varies depending on how much you want to add to the top of the enchiladas, it's completely a preference).
Directions:
Chop onions and mince garlic, sauté with a touch of oil until soft. Add ground beef and brown the meat until cooked through. Add cumin, chili powder, salt, garlic powder, coriander and paprika and mix meat mixture. Set aside.
Because the corn tortillas will break when you roll them up, you may want to steam the tortillas before adding the mixture to the tortillas. Do this by wrapping them in a damp paper towel and microwave for 20-40 seconds or until warm.
- Preheat oven to 350 degrees
- In a 9x13 baking dish, spray the bottom of the baking dish, just enough to lightly cover the bottom.
- Take one corn tortilla and add a spoonful of meat mixture to the tortilla. (I use the red container and fill it about 3/4 of the way.)
- Wrap the tortilla and place in baking dish with the seam down.
- Repeat until you've used all tortillas and meat mixture.
- Pour enchilada sauce on top of the rolled tortillas.
- Top with shredded cheese. (You can vary the amount of cheese depending on your liking).
- Place in oven for 20-25 minutes or until cheese is melted and heated throughout.
- While enchilada are baking, pour beans in a pot, bring to a boil, then simmer. Add a touch of cumin, chili powder, garlic powder and salt if you'd like. Easy in the salt but these seasoning are FREE foods. 😉
- You'll also want to chop your romaine lettuce at this time. I add my lettuce on top of my enchiladas to get a serving of veggies. If lettuce isn't your thing, serve with a side of asparagus or broccoli.
Serve immediately with a side of beans and you can top enchiladas with plain Greek yogurt if you desire (it's a sub for sour cream)! Enjoy!!
21 Day Fix containers: 1 serving (2 enchiladas worth)
2 yellow containers (2 corn tortillas and a yellow serving of beans)
2 red container (this counts for the meat and small amount of greek yogurt)
1 blue container(cheese)
1 green container (romaine or other veggie)
This does make quite a lot so if you are not having guests you can freeze what you have left to save for another dinner, or separate each serving into containers for pre portioned meals.
Comments
Post a Comment