Cheesy Enchiladas
Romaine Salad
Ingredients
- 1½ lb ground beef (or use ground turkey)
- 1 (28-oz) can gluten-free mild enchilada sauce (see Note)
- 18 corn tortillas
- 1 (8-oz) block colby-Jack cheese, shredded
- 1 cup chopped onion
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in enchilada sauce, and cook until thoroughly heated; keep warm.
- Heat tortillas according to package directions. Sprinkle about 2 Tbsp cheese down center of each tortilla. Top each with about 1 Tbsp onion; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Spoon beefy sauce over rolled tortillas, and sprinkle with any remaining cheese. Bake 20 minutes or until hot and bubbly. Top with sour cream and guacamole.
Side Dish Ingredients
- ⅓ cup Ranch dressing
- ¾ tsp chili powder
- 1 head romaine lettuce, chopped
- 2 tomatoes, chopped
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add lettuce and tomatoes; toss.
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