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This recipe is one that you just have to try! It is now one of my Quick Fix Meals- perfect for the busy mom with no real time to cook. In fact, these enchadillas were created by my husband as a improvised meal and total dinner save. He had the kids, okay and me, raving about them all night.
Yesterday I had planned to make some quick and simple enchiladas. I knew it was going to be a busy day so I prepared the ground beef the day before. It is a simple process, cook the ground beef than add in 1- 28 oz can of Las Palmas green enchilada sauce. I always season with some salt, pepper, and garlic powder as well. It was simple and I thought I was fully prepared for the next day and all of its chaos…
But I was very wrong
The next day went as expected- busy, crazy, and exhausting. And by the time 6:30 came around I was ready for a quick dinner fix. And then I realized it- I forgot to buy another can of enchilada sauce. I was so upset with myself for complicating the only available dinner that I had prepared or defrosted and the kids were hungry. The very last thing I wanted to do was go back out to the store. I was just done with the day, food, and adulting… just done!
Then the Mister said those words I love to hear.
I’ll Deal With It!
He poured me a glass of wine (what a sweetheart right) and sent me away. I was curious as to what he was creating with enchilada prepared meat, corn tortillas, and cheese. Especially since I could hear all of the kids repeatedly saying “mmm, this is so good”. But, being over the day, frustrated by dinner, and consumed in wine and work I decided just to keep my butt parked.
And then he brought me this…
Like I said, you have to try these! He called them enchadillas (a combination between enchiladas and quesadillas). They are cheesy and crispy; simple and yet full of flavor.
Given that the meat was already prepared the previous day, my husband proceeded by warming a corn tortilla on a flat griddle (just enough so it wouldn’t break when folded). He dipped it into the saucy meat to coat both sides.
For the filling, he placed a little of the meat (sauce slightly drained off) along with a bit of cheese inside, then folded it in half like a quesadilla.
On the top, more cheese was sprinkled. At this point the griddle was nice and hot. He flipper the enchadilla quickly onto the griddle, cheese side down.
This cooked for approximately a minute and a half; until the cheese turned golden brown. Right before it was flipped, some more cheese was sprinkled onto the other side.
Once again, this was cooked for a minute and a half.
*A quick tip, you will want a metal spatula and a non stick pan to make the ‘cheese cookin’ much easier.
These were served with some saucy ground beef and cheese on top with sour cream on the side. Seriously, these crispy cheesy enchadillas are something your family will want more of!
*If you are looking for another delicious Hispanic dish, check out my take on tostadas! These Crispy, Flaky Tostada Bowls are festive, easy, and can be customized to every individual’s liking.
Enchadillas- Dinner Improvised
This is a quick fix dinner, full of cheese and flavor and perfect for those busy days. A combination between an enchilada and quesadilla cooked uniquely to bring a whole to meaning to delicious.
- Corn Tortillas
- 1 28 oz can Green Enchilada Sauce
- Mexican Style Shredded Cheese
- 2 lbs Ground Beef
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- 1/2 Tbsp Garlic Powder
Cook & drain ground beef.
Add in enchilada sauce, salt, pepper, and garlic powder.
Bring to a boil & remove from heat.
On heated griddle, warm a corn tortilla.
Dip tortilla into the meat to coat with sauce.
Fill tortilla with meat & cheese.
Fold in half like a quesadilla & top with shredded cheese.
Place cheese-side down on griddle.
Cook for 1.5 minutes.
Sprinkle shredded cheese on other side and then flip.
Cook for another 1.5 minutes.
Remove & serve.