So please excuse the picture it is messy, but truth be told that is what happens when you have a whole lot of cheesy goodness on your hands. Enchiladas are one of our favorite Mexican dishes when made properly. For me there are two aspects of an enchilada which can make or break them, the sauce and the filling. I am definitely a veggie lover, but there is something about a spicy meat filling. The sauce needs to have spicy flavor with a sweet undertone. I have found the perfect sauce in my opinion for this, Frontera Grill’s enchilada sauce. It is the perfect sauce for any type of meat or veggie filling. I have tried it with beef, chicken, shrimp, and black beans. All were phenomenal!
1 jar of Frontera enchilada sauce (or your favorite sauce)
6 flour tortillas
3/4 lb lean ground beef
1/4 cup corn kernels
1/2 cup black beans
1/2 cup crumbled queso fesco
1 cup shredded colby jack cheese
1 small can of olives
2 roma tomatoes diced
1/8 cup olive oil
Preheat oven to 300 degrees. Brown beef in skillet over medium heat and drain. Mix 1/3 cup of enchilada sauce, corn, black beans, beef and crumbled queso together. Brush the tortillas on both sides with the olive oil and bake in oven for 3 minutes. Turn oven up to 400 degrees. Put 1/4 cup of enchilada sauce in the bottom of a 9 x 13 pan. Fill each tortilla with 1/3 cup of the mixture and place seam side down in the pan. Cover the enchiladas with the remaining sauce, colby jack, diced tomatoes, and olives. Place foil over the pan and bake in a preheat oven for 20 minutes. Take foil off and continue to bake 8 minutes. Top with salsa, guacamole, lettuce, or any of your favorite toppings.