Homemade Enchiladas is one of my absolute favorite dishes to have in our house. My whole life, I have been in love with Mexican food, and now that I am learning to cook more and more enchiladas was one of the very first things that I really wanted to learn how to make.
There’s a funny story behind my love of Mexican food. When I was about 7 or 8 years old, I started going to visit my family in Savannah every summer. My Aunt Laura always used to take me to this great Mexican restaurant. It was one of the things I really looked forward to during this trip because my aunt was (and still is) so cool, and it made me feel like a grown up going out to eat just her and I.
WAY before I actually learned to speak Spanish, my aunt told me one visit that I needed to thank the waiter in Spanish. It’s easy she said, just say this “Muy bien, gracias.” Totally easy right? Well, just remember I grew up in the South and had a THIIIICCCCKKK Southern Accent at that time. My “muy bien, gracias” ended up sounding more like a cat in heat. To this day she STILL teases me about the time I said “MOO-E, BEEEE INNNNNN, GRAAAHHHH SEE ASSSSS!!!!” I had to almost major in Spanish in college just to save face from that incident!
My love for Mexican food continues and hopefully you will love this dish as much as we do. It’s super easy to make, and great for a quick weeknight meal. It serves about 6-8 people for all less than $10! Enjoy!Print
Homemade Enchiladas Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6-8
- Category: Entree
- Cuisine: Mexican
- 12 flour tortillas (I know it should be corn, but family doesn’t like those)
- 1 1/2 lb ground turkey or beef
- Chili Powder
- 1 8 oz jar tomatoes with chilis
- 8 oz cheddar cheese
- 2 4 oz cans mild enchilada sauce
- Preheat oven to 350 degrees
- In a large frying pan, brown the meat. Drain the tomatoes with chilis and add to the browned meat.
- Add cumin and chili powder to taste. Drain and set aside
- In a 13X9 baking dish, fill the flour tortillas with the browned meat. Roll and place opening on the bottom to make sure they remained closed.
- Once done filling all the shells, cover all of the enchiladas with enchilada sauce.
- Cover the entire pan with cheddar cheese.
- Place in the oven until the cheese is melted and the sauce is slightly bubbly. Approximately 20-30 minutes.
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