Why You’ll Love this Six-Ingredient Enchilada
These enchiladas are honestly the answer to those nights when you’re staring into your fridge wondering how to turn basic ingredients into something that doesn’t taste basic.
I’m talking about six simple ingredients that somehow create this creamy, cheesy masterpiece that’ll have your family asking what fancy restaurant you ordered from tonight.
What Ingredients are in Six-Ingredient Enchilada?
You’re probably wondering how just six ingredients can create something this delicious, and honestly, I get it. When I first saw this list, I thought there had to be a catch, but sometimes the simplest combinations are pure magic. These aren’t exotic ingredients that’ll send you on a wild goose chase through specialty stores either – you can grab everything at your regular grocery store, probably during a quick weeknight run.
- 1 lb ground beef (go a little over rather than under if you can’t find exactly 1 lb)
- 16 ounces Herdez salsa casera
- 16 ounces sour cream
- 8 flour tortillas (8-inch, fajita style)
- 1 package taco seasoning mix (1.25 oz)
- 8 ounces Kraft Mexican Style Finely Shredded Four Cheese
Now, let’s talk about a few things that might save you some headache. The recipe specifically calls for Herdez salsa casera, and while you could probably substitute another salsa, this one has that perfect consistency and flavor balance that makes the creamy sauce work.
Don’t panic when you mix the salsa with the sour cream – yes, it’ll turn this weird pink color that looks like something a toddler would create, but trust the process. As for the tortillas, fajita-style flour tortillas are your best bet because they’re the right size and they won’t fall apart when you’re rolling and stuffing them with all that delicious filling.
How to Make this Six-Ingredient Enchilada
Here’s where the magic happens, and honestly, it’s so straightforward that even if you’re one of those people who burns water (we’ve all been there), you’ll nail this. Start by browning your 1 lb ground beef over medium heat – don’t stress about draining the fat unless you’re really trying to be healthy, because let’s be real, we’re making enchiladas covered in cheese and sour cream. Once the meat’s cooked through, add 3/4 cup water and that 1.25 oz package taco seasoning mix, then turn the heat down to a gentle simmer.
While that’s doing its function, crank your oven to 350 degrees and pop those 8 flour tortillas in the microwave for exactly one minute to make them pliable and cooperative.
Now comes the part that looks absolutely ridiculous but works like a charm. Grab your 13×7 casserole dish and mix the entire 16 oz jar of Herdez salsa casera with 16 oz sour cream right in the pan. Yes, it’s going to look like some bizarre pink concoction that belongs in a science experiment, but this is your enchilada sauce base, so embrace the weird. Set up your assembly line with the warm tortillas, the seasoned meat, and your pink sauce situation all within arm’s reach. Scoop about one ladle of that seasoned ground beef into each tortilla – you’re aiming for roughly 1/7 of the meat mixture per enchilada – then roll them up however feels natural to you, burrito-style or traditional enchilada-style, whatever works.
The final stretch is where everything comes together beautifully. Nestle each rolled enchilada into that pink sauce mixture, seam-side down, then use a spoon or knife to wiggle between them and make sure every side gets coated with sauce. If the tops aren’t completely covered, don’t be shy about spooning more sauce over them – you want these babies swimming in that creamy goodness. Pop the whole thing in the oven for 20 minutes, then pull it out to sprinkle those 8 oz of Kraft Mexican Style Finely Shredded Four Cheese over the top before giving it another 10 minutes in the oven. Let them rest for 5-10 minutes once they’re out (this is pivotal for not burning your tongue or having everything fall apart), then cut them out and serve with all that gorgeous sauce spooned over everything. If you want to make this recipe even easier, consider using a premium slow cooker to keep the meat mixture warm while you assemble the enchiladas.
Six-Ingredient Enchilada Substitutions and Variations
The beauty of this six-ingredient enchilada recipe lies in its incredible flexibility – almost every component can be swapped out based on what’s lurking in your pantry or what dietary restrictions you’re dealing with.
I love switching ground beef for turkey, chicken, or even black beans for vegetarian nights. Different salsas completely transform the flavor profile too.
What to Serve with Six-Ingredient Enchilada
Why limit yourself to just enchiladas when you can turn this into a full-blown Mexican feast? I always serve these with simple Spanish rice and refried beans – the holy trinity of Mexican comfort food.
Add some fresh guacamole, maybe a crisp salad with lime dressing, and you’ve got yourself a restaurant-quality spread that’ll impress everyone.
Final Thoughts
Although this recipe might seem almost too simple to be good, that’s exactly what makes it brilliant. I’m telling you, sometimes the best meals come from the most basic ingredients.
You don’t need fancy techniques or exotic spices. Just grab these six items, follow the steps, and you’ll have dinner that’ll make everyone happy.
