Stovetop Beef Enchiladas Recipe + A Request from the FDF

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese offers fewer calories, while Monterey Jack is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and can be used as a healthier substitute.

In a small skillet, add enough neutral oil to coat the bottom and heat to medium.

Flash fry 8 corn tortillas to soften them: 5 seconds on the first side, 5 seconds on the second, then 5 more seconds on the first side. Drain excess oil and set aside.

In a medium-large skillet, add FD ground beef, FD refried beans, FD tomato dices, FD green chili peppers, FD potato dices, FD chopped onions, Goya Adobo seasoning, and 1 cup water. Allow to rehydrate while making the sauce.

In the small skillet, heat 2 Tbsp oil (or 1 Tbsp oil and 1 Tbsp butter) over medium heat. Add 2 1/2 Tbsp sauce mix and toast for 2 minutes while whisking.

Add 1 cup water in 2 increments, whisking constantly. Simmer for about 2 minutes and set aside.

Return to the beef mixture, add 1/2 cup more water, and bring to a boil over medium-high heat. Simmer for 4 minutes, stirring constantly. When thickened, add 1 Tbsp oil and sauté for 2 more minutes.

Assemble the enchiladas by filling each tortilla with some beef filling and grated cheese. Roll up tightly and place seam-side-down into a sauce-coated skillet.

Spoon on the enchilada sauce and top with extra cheese. Cover and heat on low for 10 minutes or until the cheese is melted.

Serve with sour cream, avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens