What you'll be getting:

Beef Enchiladas 

Per Serving

160 g filling (ground beef, onions, kale, chilies, red peppers, tomatoes, cumin, cilantro, black beans, nutritional yeast, and salt)

1/4 c shredded cheese 

.5 c enchilda sauce (tomatoes, onions, garlic, chilies, salt and pepper)

3 tortillas

Equipment needed: casserole dish 

 

Preheat oven to 375.

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

Lay out the tortillas and filling on a cutting board. 

Evenly distribute the filling over top of the tortillas. Approximately 1/4 c filling per tortilla. 

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. 

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

Top with the remaining sauce. If you prefer a more mild enchilada, do not use all of the enchilada sauce, just lightly coat the tortillas and then sprinkle the cheese. 

Sprinkle the cheese over top of everything. 

Place in the oven for 20 minutes. 

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. 

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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