This is a favorite of my married daughter and has become a staple in her newlywed home.
For those of you who love to be exact and measure, I apologize. I used to be like that. I’m reformed. All ingredients are approximate.
This recipe will make 2 casserole dishes or 1 dish and remainder of enchiladas can be frozen individually, popped in the microwave and served without sauce.
Lettuce, salsa, guacamole or tomatoes can be served on the side as your family desires. I either make refried beans or Mexican rice to serve with this dish.
Double the recipe and freeze half to have on hand when an easy dish might be needed.
Need some other quick meal ideas? Try my Slow Cooker Taco Soup, Kid Friendly Chicken Pockets or the fun Omelette in a Bag.
Easy Beef Enchiladas
Author: Marty’s Musings
Recipe type: Entree
Easy to prepare dish with ground turkey and chorizo providing a great taste.
- 1 lb. ground turkey
- 1 lb. chorizo (Mexican sausage)
- 2 pkgs. flour tortillas
- sour cream (probably 16 oz. or less)
- shredded cheese (the more cheese the better)
- 1 can of red enchilada sauce (or salsa verde)
- Cook ground beef and chorizo, then drain.
- Lay tortilla flat and spoon sour cream down the center.
- Add meat mixture and cheese and roll up.
- Place opening side down in 9×13 glass casserole dish.
- Continue filling dish until there are as many enchiladas as desired (they can overlap if necessary).
- Sprinkle with additional cheese and cover with enchilada sauce.
- Bake at 350 degrees for 20-25 minutes.
- Lettuce, salsa, guacamole or tomatoes can be served on the side as your family desires. I either make refried beans or Mexican rice to serve with this dish.
This recipe makes plenty for one meal with enough leftover to freeze enchiladas individually for later use.
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