It’s 4pm in my house and it’s just dawned on me that I am the one in charge of cooking around here. Perfect. True – I love to cook. I genuinely do and am fairly good at it when I really put my back into it. But what I’m not so great at is cooking, plus handling baseball schedule, her math homework, my blog, calling my family back, picking up prescriptions, crap I forgot to grocery shop….you know the drill. So I have a repertoire of last minute go-to dinner’s. This enchilada recipe is in them and it’s a no fail one for my family!
|Prep Time||15 minutes|
|Cook Time||20 minutes|
- 2 tsp cumin optional, but adds depth of flavor
- 1 pound lean ground beef
- 1 onion chopped, use store bought fresh pre-chopped for ease.
- 1 cup mozzarella packaged shredded
- 2 cups store bought salsa verde
- 1 cup cilantro optional
- Preheat over to 400 degrees.
- Brown ground beef. Season with salt and pepper to taste. Drain.
- Soften onion in 1 tablespoon olive oil in same pan.
- Return ground beef to pan with onion. Add cumin and mix together.
- Add to beef/onion mixture one cup of pre-made Salsa Verde. Stir until mixed.
- Spoon mixture into each tortilla. Also add small handful of mozzarella cheese. Use flour tortillas to hold together better.
- Fold or roll tortilla and put in a greased baking pan.
- Top with remainder of Salsa Verde and Mozzarella.
- Optional: Sprinkle cilantro on top before serving!
- Bake at 400 for 15-20 minutes. Optional - turn oven to broil for give cheese an extra rich crispy and flavorful crust. Keep an eye on it so it doesn't burn! Two minutes is usually good! Ready to serve immediately!
Most grocery stores sell several different brands of salsa verde. It may also be labelled as Tomatillo sauce. Both work well! I buy a few jars at a time and keep some beef and onion frozen so I can defrost and cook in a pinch!