Classic Recipes

Christmas Enchiladas

Christmas Enchiladas, you say?! Yes, indeed! Instead of turning around right after Thanksgiving and making another elaborate 18-course meal at Christmas, for the last few years, we have cooked these enchiladas for lunch on Christmas day! They never disappoint! Every time we make these, it reminds me of the holidays, comfort food, and family.

Use this base filling for whatever you fancy – enchiladas, burritos, tostadas, tacos – you name it! Kevin prefers corn tortillas, very enchilada-esque. I’m a flour tortilla fan, so mine more resemble mini-burritos! 😀

Servings: 16+ (feed a crowd, or have tons of yummy leftovers!)


2.25 lbs ground beef
2 cans red enchilada sauce (we like hot, but you can use any variety)
1 can tomato sauce
1 packet of taco seasoning

Tortillas (corn, flour – small, large – whatever you fancy!)
Fiesta Blend Cheese (or similar mixed cheese)

Optional toppings:
Shredded Lettuce
Diced Tomato
Diced Onion
Sour Cream
Pickled Jalapeños
Hot Sauce
(anything else you like on your enchiladas/tacos!)

Start out by browning the meat, draining the fat, and adding the taco seasoning:

Then, add the enchilada and tomato sauces:

Simmer the meat on low for about 20 minutes while you prep the toppings, etc., stirring occasionally:

Once everything is ready to go, have everyone build their plate and add their  favorite toppings!

My grandma likes to fry her corn tortillas in oil on the stovetop. We stick with heating them up in the microwave, either in a tortilla warmer or in-between a few wet paper towels! Fancy, I tell ya!

Load ’em up!
Roll ‘um up!
Top ’em up!
Eat ’em up!

Like I mentioned – this is versatile! Enchilada, burritos, tacos, tostadas – heck, you could even fry up a chimichanga if you got the notion! Enjoy!  đŸ™‚

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