Cooking on a budget can be ROUGH! I totally get it, but who says you have to eat the same old things in order to eat cheap? These beef enchiladas are about 10 dollars to make and they’re super easy! They’ll definitely add a little spice to your dinner menu.
Before I get started I need to be completely honest. I cannot take full credit for this amazing recipe, as my mother-in-law is the one who taught me to make enchiladas. I have however personalized it a bit, and I do have her permission to feature this recipe!
To save you some time I’ve created a printable shopping list.
1 lb ground beef
1/2 small onion
3 C chicken broth
3 tbs butter
3 tbs flour
1/4 C chili powder
1 tsp cumin
1 tsp onion powder
7-8 8″ tortillas
3 tbs sour cream
1 C cheddar cheese
1 C sliced olives
fresh cilantro for garnishing
Chop your onion and jalapenos. I use one jalapeno because my kids don’t like spicy food, and the meat doesn’t come out spicy at all; if you like a bit more kick you can add two or even three.
In medium pan melt the butter. Whisk in flour and cook for about a minute on medium heat. Pour in chicken broth, add seasonings, and simmer for 5 minutes. Add salt and pepper to taste. Set aside. I know 1/4 cup might seem like a lot of chili powder, but it gives the sauce a great flavor. The sauce may seem a bit spicy, but once it cooks on the enchiladas it won’t be spicy at all.
Brown and season the ground beef. Once the meat is almost done cooking add the onion and jalapeno. Finish cooking, then drain the grease. You can either place the meat back in the pan or in a medium bowl. Add 1/3 cup of the enchilada sauce, sour cream and half of the olives to your meat. Mix well.
Preheat oven to 375 degrees.
Add about 1/4 cup of the meat mixture to each tortilla and roll and place in your casserole dish.
I leave the ends of mine open. You’ll get 7-8 enchiladas depending on how much you add to each. No need to make them perfect!
Once you’ve finished assembling your enchiladas pour the remaining sauce over them, sprinkle with cheddar cheese and the rest of the olives.
Cover with tin foil and bake for 30 minutes.
Remove and serve with sour cream. Garnish with fresh cilantro.