I Told You I Can Cook Something: Baked Enchiladas!

I don't really want this to be a cooking blog. But after all, newlywed life is (for me at least) learning how to cook, so I thought I'd try to share one recipe a week. And after last week's not-that-great cooking attempt with our slow cooker, I decided I need to do something more along the lines of what I know: throwing a bunch of stuff together with lots of cheese, until it tastes good.

So I made easy baked enchiladas!

Now, I think at one point I may have actually looked at a recipe for this dish, but it must have been back in my hazy college days, because I don't remember where I got this idea. But it's pretty quick, easy, and oh so cheesy, so I thought I'd share!

Start with a package of fajita beef (already cut, so it saves you some prep time), large can of enchilada sauce, salsa, cheese, onion, tortillas, and Mexican spices and garlic powder if you want (please ignore the pictures of my ancient spices...still haven't made it to Costco to replace them with new ones!).


Partially cook about 1/3rd of a chopped onion in a little oil, then add the meat and cook until brown.


While the meat is cooking, pour about 1/4 of the can of enchilada sauce in the bottom of a large pan.


Once the meat is cooked, add 1/2 of the enchilada sauce to it, along with about a 1/2 cup (I think? I just dumped some in until it looked like enough) of salsa in, and add whatever seasonings you like (I added Mexican seasoning and some garlic powder). Let simmer for a couple minutes.


Then it's time to load your tortillas! Just place it in the baking pan, scoop some of the meat and sauce mixture in, and top with a whole lot of cheese. And by the way, if you have more stuff in your house, it's really good to add stuff like peppers, beans, guac, whatever you want. But this is what we had, so I went with it.


Roll the tortilla up after stuffing it, until you have 6 enchiladas ready in the pan.


Top with the remaining 1/4 can of enchilada sauce, and add some more cheese, then bake for 30 minutes at 350 degrees, covered with foil.


The end result is yummy, gooey, cheesy goodness!


I like mine topped with some nice, artery-clogging sour cream.


See? I told you I knew how to make SOME food! And this is good for 3 nights of dinner when paired with a side salad. Mission achieved, two more nights I don't have to cook!