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Good Eats: Recipe: Fajita-Style Enchiladas

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There is nothing I like more than an easy, relatively healthy, family pleasing recipe. This is one of our latest favorites. One small hint with cooked veggies and kids, the smaller I chop them, the more they seem to like them, so give that little tip a try.

Beef Fajita-Style Enchiladas
Veggies:
1 onion, chopped (I used a red onion)
1 red pepper, chopped
1 green pepper, chopped
1 orange or yellow pepper, chopper
Saute the onion in a little olive oil and a dash of salt. When almost soft, toss in the peppers and saute until they are cooked to your liking. Remove from pan.

Cook on stove top:
1 lb. ground beef until done, drain fat. Add:
1/4 cup taco seasoning (use less if your family doesn’t like spice. We like a little kick but nothig that burns.)
2/3 cup water
1 can black beans, drained

Let simmer until water is absorbed ( a few minutes), add the veggie mixture back to the pan.
Spray an 11 x 14 pan with non-stick cooking spray. Place a healthy amount of the beef mixture inside a flour tortilla, add a handful of shredded monterey jack cheese and roll up. Place overlapping sides on the bottom of the pan and continue the process until you have rolled all the mixture and cheese into the tortillas (mine made 15 enchiladas, squished tightly together in the pan, yours may make more or less. You may need two pans but will still have enough sauce).

Sauce:
Whisk together the following:
1 can of red enchilada sauce (I like La Parilla)
1 can of cream of mushroom soup, healthy request variety and
3/4 cup of milk
Pour the sauce mixture over the top of the enchiladas and sprinkle the top with cheese. Cook at 350 degrees for 30-40 minutes. Watch the top to make sure it doesn’t burn. If it starts to look too brown, put foil over the top until finished cooking. If you make them the day before or earlier in the day a refrigerate them, you may need to cook the full 40 minutes. They also freeze really well.
Serve over shredded lettuce and top with sliced avocado and sour cream. Enjoy!!

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