5 Ingredient Enchiladas | Behind The 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.

Preheat the oven to 350°F (175°C).

Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray.

Brown the ground beef in a skillet, letting it sit to develop brown bits for flavor.

Drain the excess grease from the ground beef and return it to the skillet.

Add the chunky salsa to the beef and heat it through.

Spread about half of the enchilada sauce over the bottom of the prepared baking dish.

Warm the tortillas according to the package instructions.

Top each tortilla with about 1/4 cup of the meat mixture and a heaping tablespoon of shredded Mexican cheese blend.

Roll the tortillas up tightly and place them seam-side down in the baking dish on top of the enchilada sauce.

Pour the remaining sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.

Wrap the dish tightly with aluminum foil and bake for 30 to 35 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens