These Enchiladas have been kid-tested and soundly approved!
Beef Enchiladas is a hearty dinner that is easily customizable. You don’t have ground beef, but have oodles of leftover chicken breast? Shred those breasts and have Chicken Enchiladas! Not feeling adventurous? Stick to meat and non-dairy cheese. Feeling a little wild? Add in corn, diced jalapeños, black olives, black beans and more! I love recipes that you can easily modify to suit your tastes, your time constraints, and your groceries on hand. Enjoy!
Preheat oven to 400ºF. While waiting for oven to warm up, brown beef in skillet over medium heat; drain grease. Cook refried beans in pot over medium-low heat until softened and heated throughout.
Once the oven has heated up and you have your ingredients ready, wrap tortillas in plastic wrap. Microwave on high until steamy hot, about 30 seconds.
Prepare corn tortillas one by one in a 9x13 baking pan. Place corn tortilla in pan, spread refried beans in center of tortilla, spoon ground beef over beans, sprinkle shredded cheese over beef, then roll tortilla closed and place seam side down. Repeat the process with the remaining tortillas and ingredients.
Once all tortillas have been filled, rolled, and placed in the pan, completely cover with the entire pouch of Frontera Red Chili Enchilada Sauce. Sprinkle with remaining cheese and place in oven. Bake for 12-15 minutes or until bubbly hot. Serve immediately!
Below are links to the non-dairy cheese and enchilada sauce that I prefer using. I've been very impressed by Frontera Fiesta products. Many of them are gluten-free and dairy-free and contain only natural ingredients.