Easy Family Sized Enchiladas
Serves: 8 - 10
  • Cooking Spray + Olive Oil
  • 2 pounds Ground Beef, Chicken or Shrimp
  • Seasonings of choice
  • 1 Yellow Onion, sliced
  • 1 (4-ounce) can Diced Green Chiles
  • 2 Jalapeños, seeded & chopped (optional)
  • 1 - 2 large cans of Red Enchilada Sauce
  • 12 large Flour Tortillas
  • 4 cups Mexican-Blend Shredded Cheese
  • 1 small can sliced Black Olives (optional)
  • ½ cup Fresh Cilantro, chopped
  • Sour Cream
  • Hot Sauce
  1. Heat oven to 350°F. Meanwhile, grease a 9 x 13-inch baking pan with cooking spray and set aside.
  2. Cook your meat of choice in a large sauté pan over medium-high heat with desired seasonings (+ olive oil, if necessary). Once fully cooked, take the meat out of the pan and set aside.
  3. Add the onion to sauté pan with a dab of olive oil and cook until it is soft and translucent. Add the green chiles and optional jalapeños and cook for an additional minute.
  4. To assemble the enchiladas: simply pull apart the flour tortillas into several smaller pieces and layer the dish like a lasagna. Pour a small amount of enchilada sauce in the bottom of the baking dish and use a spoon to spread the sauce over the entire dish. Then do a single layer of tortillas, meat mixture, onions, more sauce and then cheese. Repeat until you've used all ingredients. This is usually three layers. If you like black olives, add them to the top of the enchiladas prior to baking.
  5. Bake uncovered for 25 - 30 minutes. If you like a brown-crispy crust, broil for 1 - 2 minutes at the end. Remove from oven and serve immediately with chopped fresh cilantro, sour cream and hot sauce.
Recipe by Slice of Jess at https://sliceofjess.com/southern-charm-an-upscale-estate-near-emerald-isle/