Enchilada Time

Sorry for the late post this week, it’s been a hectic one trying to get everything in order before spring break (and my interview in Kansas City!) The other night I did have time to whip up a batch of enchiladas though and these have been feeding me all week – along with a meal or two from my waitressing job at the Sports Page. These are very simple and take about 30 minutes to make.


  • 2 cans enchilada sauce – I picked the medium flavor since I’m a bit of a pansy with spicy food. 
  • 1 lb ground beef
  • 1 bag Mexican cheese
  • 6 inch flour tortillas – I used six, but it depends on how full you fill the enchiladas.


  1. Preheat the oven to 375º
  2. Brown the ground beef in a large skillet. Strain.
  3. Add 3/4 a can of enchilada sauce and a big handful of Mexican cheese to the ground beef. Heat in the skillet until the cheese is melted.
  4. Spoon the meat into a tortilla, roll and place seam side down in a 9×13 inch pan (make sure to grease the pan to prevent sticking)
  5. Pour the rest of the enchilada sauce and cheese on top of the rolled enchiladas
  6. Bake enchiladas for 12-15 minutes (until cheese is melted and everything’s nice and hot)
  7. Enjoy 🙂

Like I said before, these make great leftovers, so even if you’re cooking for one, don’t be afraid that you’re making too much food.


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