What you'll be getting:

Beef Enchiladas 

In your casserole dish, put 1/3 of your sauce on the bottom. 

Per Serving

150 g filling (ground beef, onions, peppers, kale, chilies, nutritional yeast, tomatoes, and salt)

1/4 c shredded cheese 

1 c enchilada sauce (tomatoes, onions, garlic, chilies, salt and pepper)

3 tortillas (you may only need 2 tortillas per serving)

1 T sour cream

Equipment needed: casserole dish 

 

Preheat oven to 375.

Lay out the tortillas and filling on a cutting board. 

Evenly distribute the filling over top of the tortillas. 

Roll the tortillas and place them seem side down in the casserole dish. 

Repeat until you have all of the enchildas rolled. It is okay if there is some cracking of the tortillas, you won't be able to tell once they are cooked. 

Top with the remaining sauce. 

Sprinkle the cheese over top of everything. 

After the timer goes off I like to turn on the broiler for 1 minute to brown up the cheese a bit more, but that step is optional. 

Place in the oven for 20 minutes. 

Let the enchildas cool for a minute or two before plating. From start to finish this dinner takes 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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