ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: shredded rotisserie chicken

Grilled chicken is leaner, while rotisserie chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be cheaper.

salsa

🥗Healthier: fresh salsa

💰Cheaper: canned salsa

Fresh salsa is more nutritious, while canned options are budget-friendly.

Heat 1 tablespoon of oil in a pan until warm, but not too hot.

Soften tortillas in the warm oil, flipping them on both sides to make them flexible.

Place a little bit of onion on each tortilla before adding the filling.

Add ground beef to the tortillas, being careful not to overfill them with cheese to avoid tearing.

Dip the tortillas into the warm red sauce before rolling them up.

Roll each tortilla tightly and set aside.

Pour red sauce over the rolled enchiladas in the baking dish.

Sprinkle Longhorn style cheese and crumbled queso blanco on top of the enchiladas.

Preheat the oven to 350°F (175°C).

Cover the enchiladas with foil (using toothpicks to hold it up) to prevent them from drying out.

Bake in the oven for 15-20 minutes until heated through and cheese is melted.

Remove from the oven and add extra sauce and queso fresco on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens