Does the “what’s for dinner” question strike you with fear?
Are you tired of trying to come up with new dishes your family will love?
I’ve been (and still am) where you are and I want to share one of our family favorites in hopes it will help!
When my oldest daughter got married she wanted me to make sure I shared on the blog how to make enchiladas with beef and cheese, one of her favorite dishes.
Rachel was my picky child, but when she enjoys a dish she doesn’t mind eating it over and over!
This recipe has become a staple in her newlywed home (you’re welcome, Donny!)
You can make two casserole dishes or one dish and the remainder of enchiladas can be frozen individually, popped in the microwave and served with or 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.
- 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.