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This recipe is quite a bit of work, but it’s well worth it!!! I hope you all give it a try, as I’ve never met anyone who didn’t fall in love with these enchiladas, adults and kids alike!! 🙂
NOTE: You can save time and effort by making a larger batch of the sauce – e.g., doubling the recipe – and freezing the extra for next time!
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)
INGREDIENTS:
- 1 pound ground beef (we use lean, grass-fed)
- 1 medium onion, diced (optional)
- 8 to 12 oz. shredded cheese (we use Pepper Jack)
- 6 tortillas (we use 1 package of Ezekiel Sprouted Grain tortillas)
- Enchilada sauce (recipe below)
- Taco seasoning (recipe below)
ENCHILADA SAUCE INGREDIENTS:
1 tsp olive oil
½ cup diced onion
1 tsp freshly minced garlic
1/2 cup water
1 TBSP chili powder
1 TBSP honey
1 tsp cumin
½ tsp salt
2 (6 oz) cans tomato paste
3 (6oz) cans of water
TACO SEASONING INGREDIENTS:
2 tsp chili powder
1½ tsp cumin
1 tsp onion granules
3 ¼ tsp garlic granules
½ tsp sea salt
*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.
DIRECTIONS:
Prepare enchilada sauce: Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in remaining ingredients. Reduce heat, cover and simmer 30 minutes.
While sauce is simmering, brown beef and diced onion (if using). Drain if needed. Stir taco seasoning ingredients and 3/4 cup water into cooked meat; bring to a boil. Then reduce heat and simmer about 10 minutes.
Place tortillas on a flat surface (I use a clean countertop) and coat each with a thin layer of sauce.
Divide meat mixture evenly between the tortillas.
Sprinkle on desired amount of shredded cheese and fold to close. (Save about 1/3 of the cheese to sprinkle on top!)
Grease a 9 x 12 baking dish (although I never bother greasing my glass dish!).
Cover the bottom of the pan with a thin layer of sauce, so the tortillas don’t dry out on the bottom.
Place all folded enchiladas into the pan and cover evenly with remaining sauce, making sure to coat the outer edges.
Bake uncovered at 350 degrees for 25 min., until bubbly & warm.
Sprinkle remaining cheese on top, and return to oven until cheese melts (about 5 minutes).
We enjoy these just like this, but you could top with salsa, sour cream, guacamole, etc.
We enjoy these served with homemade baked corn chips.
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
On days like this, I am especially grateful that I work from home so that we usually only need to worry about sending food to work with Chad. But today we are both working my booth at the Omaha Holiday Market, so we’ll be away from home from about 8am-8pm. Nevermind, that we’ll probably be smelling all sorts of food (that we can’t have) all day long. LOL! So it’s best to come prepared for our growling tummies. (Click picture to enlarge.)
Completely Nourished 