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steph's easy enchiladas

a recipe by
Stephanie Lutrick

Don't get scared about all the writing it is just Steph in her complicated way of explaining things! (lol) These easy enchiladas been in my family for years. It was the go to dish for something fast and simple to make for a large family. I took it on as an adult and introduced it to my husband and his family. They all love it! I like what my brother calls "real Enchilada sauce" with those red dried chilies and soaking, them blending and what not but this way is more simple and easier for me. They still taste just as good! I hope you enjoy, remember you can always tweak it to your liking!

serves 8 or more people depending on how many you eat!
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For steph's easy enchiladas

  • 2 1/2 oz
    california chili powder or a can of red enchilada sauce the big one (mild, hot, or spicy)
  • 1 tsp
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    salt and pepper, or more to match your taste preferecne
  • 1 tsp
    paprika (optional)
  • 1 sm
    yellow onion
  • 1/2 tube
    garlic powder
  • 1 bag
    yellow mild cheese, shredded
  • 1 lb
    ground beef or turkey or ground chicken, your preference
  • 1 1/2 to 2 c
  • 1 can
    tomato sauce
  • 1/2 tsp
    season salt or more to match your taste preference

How To Make steph's easy enchiladas

  • 1
    First Turn on oven to 350 degrees, then in a large skillet cook your meat, add the onion (chopped), and the add the salt and pepper, and garlic powder. Then add the oregano, and cumin. stir and cook till the onions are translucent and the meat is done.
  • 2
    In another pan get your chili powder or the can sauce if your using that instead; and pour it in. then add some more cumin, paprika, and season salt. Then add the water (I make sure my pan isn't completely full but a little more than half) stir mixing it all in. Then stir in a can of tomato sauce and bring to a boil. When it reaches a boil reduce heat to barely simmering.
  • 3
    Get your corn tortillas and dip into the chili sauce using a flat spatula. I usually turn it over once but you want to get them soft enough to fold, don't leave it in there too long because your tortilla will break! Then transfer tortilla to the plate add meat mixer and then put cheese on top( I like lots of cheese so I usually add a little bit of the meat not too much! Don't overload it because when rolling it up it will break! Keep making your enchiladas and and place in a cooking pan to put in the oven.
  • 4
    After you rolled all your enchiladas I cover them all in cheese on top, then I get the rest of the enchilada sauce and pour all over and on the sides making them juicy..(hint if you find your sauce getting thick as you make enchiladas add a little bit of water little by little, watch out not too much because you will have to add more ingredients to flavor it up again and plus the sauce could become thinner.) If that happens you could add an tablespoon of chili powder to it.
  • 5
    Since the enchiladas are warm a little I still like to place mine in the oven at 350 degrees for about almost ten minutes I look to see if all the cheese it melted and the sauce is a little bubbly then I take them out.

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