Spicy Enchiladas

Right off the bat, thank you for being here!

Enchiladas are a staple in our house — a family favorite that never disappoints. Honestly, I catch myself tossing enchilada ingredients into the cart almost every grocery trip. One of the things I love most about making them is how creative and flexible the process is. You can really make them your own. Want black beans? Toss some in. Like it extra spicy? Go for it. Nothing has to be exact — and that’s the beauty of it.

In my opinion, enchiladas are one of the easiest and quickest meals to throw together — we’re talking under an hour. So, let’s get right into what might just become your go-to enchilada recipe.

⏱️ Time Breakdown

Prep time: ~30 minutes

Cook time: ~15 minutes (emphasis on “ish”) 😂

These times depend on whether your meat is thawed and how crispy you like your cheese. I personally leave mine in for about 15 minutes because I love crispy edges, but use your judgment and watch for what looks good to you.

🔥 Tips Before You Start

1. Thaw your beef ahead of time — either that morning on the counter or the night before in the fridge.

2. Don’t stress. This recipe is more “intuitive” than precise.

3. I recommend fajita-sized tortillas.

🛠️ Tools You’ll Need

• Solid turner & spatula

• Sauté pan

• 10.3 x 14.5 glass baking dish

🧀 Ingredients

• 2 lbs grass-fed beef (I make extra to use for salads the next day)

• 1 can Old El Paso medium red enchilada sauce

• 2 small cans medium heat green chiles

• 1 spoonful diced garlic

• 1 can whole olives, chopped

• About 1½ lbs sharp cheddar cheese

• Chipotle chili pepper seasoning

• Onion powder

• Oregano

• Fajita-sized tortillas

• Avocado oil (or your preferred spray oil)

🍽️ Let’s Cook

1. Brown your thawed beef in a sauté pan.

2. Once it’s mostly cooked, add in the garlic and let it cook together while you chop olives and open your canned ingredients.

3. Add your seasonings — eyeball it, taste it, and trust your gut. I’m a firm believer in measuring with your soul.

4. Stir in the olives and green chiles. Mix well.

5. Toss in a handful of shredded cheese and stir until melted and combined.

🧡 Assembling the Enchiladas

1. Preheat your oven to 350°F.

2. Spray your baking dish with oil, then drizzle about ⅓ of the enchilada sauce into the bottom. Spread evenly with a spatula.

3. Fill each tortilla with your beef mixture and a bit of cheese, roll it up, and place seam-side down in the dish. Repeat until full.

4. Pour the remaining enchilada sauce over the top, spreading it evenly.

5. Top with a generous amount of shredded cheese.

6. Bake for about 15 minutes, or until the cheese is perfectly melted (or crispy on the edges if that’s your thing!).

🥗 Serving Suggestion

I usually pair ours with a simple spring mix salad — topped with feta and a drizzle of cilantro lime dressing. Light, fresh, and a perfect contrast to the spicy, cheesy goodness.

This recipe is a weeknight favorite in our home, and I hope it becomes one in yours too. Let me know if you try it — I’d love to hear what you added, changed, or loved most!

Love, Lily