Made from scratch enchilada sauce that can be blended together in a few minutes! This is a quick recipe you can throw together for lunch, with 10 minute prep and 30 minute bake time.
Sauce:
1 15 oz. can diced tomatoes
1/4 cup water
2 Tbsp. olive oil
2 tsp apple cider vinegar
2 tsp chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. smoked paprika
Blend all the sauce ingredients in a blender, set aside.
Enchiladas:
1 can refried beans
12 small flour tortillas
1 lb. ground beef
1 packet taco seasoning
shredded mexican blend cheese
Cotija Cheese
Fresh tomatoes, diced
Preheat oven to 350F. Take 1 lb. ground beef and brown, drain. Add a package of taco seasoning to the meat, and cook 5 min.
Lay down some of the enchilada sauce so it covers the bottom of a 9x13 bake dish.
Take a tortilla and fill with a spoonful of refried beans. Add a spoonful of taco meat. wrap and add to the bake dish. Repeat until all 12 are filled.
Top with remaining sauce until all tortillas are well covered. Top with 1 cup shredded cheese, and 1 cup Cotija. More if you wish, I am generous with my cheese!
Top with fresh chopped tomato, and bake for 30 minutes or until bowned and
bubbly on top. Serve with cilantro, avocado, sour cream, or whatever other toppings you wish!
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