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My baby turns 10 months tomorrow. I know it’s cliche to say, “Where did the time go”, but really where did it go? He’s busy closing and opening doors, begging for adult food in BIG bites, trying to climb stairs and then when he really wants something he uses these sweet words “mama” and “dada.” Of course, I can’t say no to him when he calls out for me.
When I was pregnant with him, I craved just a couple of different food items or recipes and one of them just happens to be Beef and Cheese Enchiladas with red sauce. Fast forward 10 months later and I am STILL craving these enchiladas. It’s like my pregnancy cravings didn’t leave once I had him. After a quick search on my site, I noticed that I didn’t have an easy recipe for these Beef and Cheese Enchiladas. On numerous occasions, I’ve devoured Pioneer Woman’s Enchilada recipe as well as one passed down from my grandmother’s recipe box but today I’m making my own memories with this Mexican dish.
No more going to my local Mexican restaurant to get my enchilada, margarita, chips and salsa fix. OK, maybe I’m stretching it a tad bit because I won’t turn down good Mexican food from anywhere, but now I can make it at home in a jiffy. If your kids prefer cheese enchiladas, just skip out on the meat on some of the corn tortillas and keep those on one side of the casserole dish. However, I’m going to push you to make these just like they are because you can’t go wrong with them. Now, I’m getting ready to whip up my next batch with all kinds of fun fall flavors.
Preheat oven to 350 degrees F.
In a skillet add the beef and onions; cook until meat is browned and then stir in the cumin, paprika and salt. Remove from heat and set aside.
In a large casserole dish pour 1/2 cup of the enchilada sauce in the bottom and spread it out. Heat the tortillas up in the microwave at 15-second intervals to make more pliable. Add a spoonful of meat and a spoonful of cheese to eat corn tortilla and then tightly roll them up. Place seam side down in the casserole dish. Repeat until all corn tortillas are used. Top with the rest of the enchilada sauce and then sprinkle the remaining cheese down the center.
Bake in the oven for 22-24 minutes or until cheese is golden brown. Top off with freshly cut cilantro and chopped green onion.