Enchiladas with Pico de Gallo


Your family will want seconds!


Lets start off by saying these definitely aren’t your mother’s enchiladas!  My rendition kicks it up a notch by using taco sauce but we’ll get into that later!  For now, just imagine loading your plate up with cheesy goodness and pilling on all the fixings!  If it sounds amazing, just wait until you read how quickly this all comes together.



  • 1lb of ground beef
  • Package of flour tortillas
  • 1 bag of shredded cheese
  • 1 bottle of taco sauce, mild ( can you medium/hot if you prefer spice)
  • Package of wholly guacamole OR freshly prepared
  • 1 small can of diced green chilies, mild
  • 2 small onions, diced
  • 1 lime, halved
  • 1 bushel of cilantro
  • 2-3 medium size roma tomatoes
  • 1 small jalapeno pepper, seeded and finely diced
  • 1 packet of taco seasoning, I use reduced sodium
  • Seasonings to taste: smoked paprika, black pepper, garlic powder, salt and red pepper flakes
  • 9×13 greased glass baker


Pico de Gallo:

I love eating Pico de Gallo cold, so I always make a batch first and place it in the fridge to cool.  Pico is super simple to make and takes only a few minutes to assemble.  You’ll want to wash and dice 2-3 medium sized roma tomatoes and add to a bowl.  Next you’ll dice one onion and add to the tomatoes.  You’ll want to cut the top off the jalepeno pepper and cut length wise.  From there take a spoon or use your finger (be careful, the juice from the pepper burns you eyes!) and remove the seeds.  Dice pepper and add it to the bowl as well.  Take a handful of rinsed cilantro and roughly dice; add to mixture. Squeeze half of lime over mixture and season to taste with salt, garlic powder and black pepper.  Mix to combine and cover with plastic.  Let Pico cool in fridge while preparing the enchiladas.  You can totally make this the night before for a even quicker dinner prep.



Preheat oven to 350 degrees.  Add ground beef and diced onion to a skillet.  Season beef to taste with salt, black pepper, garlic powder, smoked paprika and red pepper flakes.  Brown and drain if necessary.  Add 1/2 can of diced green chilies to cooked beef; stir to combine.  Add taco seasoning to beef and follow direction on the back on the seasoning packet.  Once beef is fully cooked and seasoned, turn stove off and set meat aside.

On a flat surface lay tortilla flat and add a little taco sauce, beef and shredded cheese.  Tightly Roll and place in a 9×13 glass baker.  Finish assembling and rolling tortillas until beef runs out.  Place all rolled tortilla snugly together in a glass baker.   Once all tortillas are finished and in baker, pour taco sauce on top – I usually use about half of the jar.  Top with shredded cheese and place in oven to bake for 20 minutes.


Once finished baking, remove from oven and serve hot.


For the best part –  plate enchiladas and top with sour cream, guacamole and Pico de Gallo!  A few good sides to serve with these are sweet corn and cilantro lime rice.  I’ll leave a link to an awesome chipotle copycat cilantro lime rice recipe.


Chipotle Copycat cilantro lime rice recipe: https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/

Enjoy – Carmen




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