This certainly isn’t the first time that I’ve stripped my enchiladas down into their pure and naked forms. The last time I stuck with a veggie and cheese enchilada, but this time I wanted to make one that was more Tex-Mex inspired with a bunch of cheese and ground beef to pair with the staple red enchilada sauce.
Trust me when I say that you won’t miss the tortilla in these enchiladas. They are every bit as tasty and full of Tex-Mex flavor as any other enchilada you’ll come across. Plus, one of my favorite parts about these enchiladas is that you can make them well ahead of time to have prepared and ready to toss in the oven for dinner at a moments notice….
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