We know that you all love our Enchiladas Verdes… so we know that you’re going to just love the “opposite” Enchiladas Rojas with Prairie Farms sour cream. Instead of chicken and salsa verde, these enchiladas feature ground beef and red sauce. They are both amazing and oftentimes when I have people over, I make one pan of each.
Prairie Farms
Katie and I are excited to partner with Prairie Farms Dairy. During this time of Covid-19, we want to work with and promote local brands that we love. Prairie Farms HQ is in southern Illinois, but they are farmer owned and work with about 700 farm families all over the midwest, including Wisconsin.
Their products go from farm to shelf in 48 hours. We love that the food we buy is locally sourced and fresh! They make yogurt, cottage cheese, ice cream, flavored milks, cream cheese and sour cream (which I use in this enchilada recipe). They also have squeezable sour cream now which makes cleanup even easier! Our favorite place to get Prairie Farms here in Wisconsin is at Woodman’s.
Let’s dig into this recipe a little bit. In my opinion, this recipe is really all about the sauce. You can absolutely use store bought sauce if there is one that you love, but I’d advocate for making your own. It’s an extra step for sure, and takes a little practice, but it takes your enchiladas to the next level. This recipe is my absolute favorite. I have never felt the need to create my own, because it’s so good. The only thing I swap is arrowroot for the flour to make it GF.
This recipe is so fun to make with my girls! With everything going on right now, we are all looking for things that will help keep our kids entertained and getting them in the kitchen is one of my favorite ways to do that. This recipe is simple, which makes it easy to get them involved! We’d love to hear how you are getting your kids in the kitchen more while you’re staying safer at home.
Alright, we hope you enjoy this Enchiladas Rojas with Prairie Farms recipe! It’s one of our family favorites.
Enchiladas Rojas
Ingredients
- 1 lb. ground beef
- 1/2 cup diced onion (about 1/2 onion)
- 1.5-2 cups red enchilada sauce (homemade or 2 medium cans)
- 1/2 cup shredded cheese (of choice)
- 2 Tbsp. taco seasoning
- 1/2 cup water
- 1/2 cup sour cream (DF sour cream works too!)
- 8-10 tortillas (of your choice – I used corn)
- 1/2 cup chopped cilantro
- 1 avocado (sliced)
Instructions
- Preheat your oven to 350 degrees.
- Brown your ground beef and onion together in a pan over medium-high heat.
- Once the meat has browned, add in the taco seasoning and water. Allow to thicken.
- Next add in your 1/4 cup enchilada sauce, sour cream, and cheese and stir to combine.
- Take a few spoonfuls of the enchilada sauce and spread on the bottom of a 9 x 13" pan so the enchiladas don't stick. I also spray it first.
- If you're using corn tortillas, microwave them for about 30 seconds in a wet paper towel to soften them. Flour tortillas should be fine without this step.
- Scoop the meat into the tortillas and repeat until your pan is full.
- Pour the remaining sauce over the top and spread evenly.
- Bake for 15-20 minutes or until the sauce is bubbling.
- Top with cilantro, avocado and dollops of sour cream.
- Enjoy with a big salad and rice.
