Enchilada Bake

If you’re like me, you love enchiladas but you don’t enjoy the process of making them. Rolling enchiladas is time consuming and often frustrating because the tortillas break. Instead, my mom taught me the easy way to make enchiladas and that’s by simply making it into a casserole. It’s less time consuming and tastes the same, so this is pretty much how I make enchiladas now.

This meal is perfect for the entire family and is an easy weeknight meal. You can swap out the ground beef for either ground chicken or turkey or easily make it vegetarian by using a mix of black and pinto beans.

I served alongside a jicama slaw made with purple and green cabbage, jicama, and cilantro. It was dressed in a mixture of avocado oil, apple cider vinegar, a honey chipotle seasoning (can sub with cumin, chili pepper, garlic powder), and salt and pepper.