Hello, and happy Cinco de Mayo!
If you’re looking for a recipe that is easy but will knock your socks off on this beloved Mexican holiday, look no further.
The above-pictured Easy Beef Enchiladas from Recipe Girl tasted so good that I made two huge batches: one for an end-of-the-semester celebration before I left Gainesville and one for my family when I arrived home the next day.
These hearty enchiladas take about an hour to make from start to finish. The smell of seasoned beef and warm sauce wafting through the kitchen is heavenly, but resist the urge to dive in! Waiting for the cheese to melt and tops to crisp under the broiler is well worth the wait.
I followed Lori’s recipe but made the following changes to make the enchiladas a bit healthier:
- I swapped 12 corn tortillas for 8 Trader Joe’s Whole Grain Flour Tortillas and did not fry them in oil before baking.
- I didn’t make my own enchilada sauce. Instead, I used two small cans found in the ethnic foods aisle at Publix. I can’t remember the brand name, but the ingredient list was short and simple.
- I added two 4.5-ounce cans of green chilies to the beef-zucchini-onion mixture.
- I scattered fresh diced tomatoes on top of the enchiladas.
I topped my enchiladas with sliced avocado, diced bell peppers and a dollop of plain low fat Greek yogurt. However, I’m sure they taste just as good with sour cream and/or other veggies.
P.S. Be sure to check out Lori’s Zucchini-Beef Enchiladas recipe too!
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