Enchiladas were the first thing I learned to make that was not a recipe from the home I grew up in. My college roommate (one of them, anyway) Sarah was from St. Louis and came from a huge family. When another friend got an apartment, Sarah cooked the first meal: enchiladas. My dad requests them when I am home, and my mom was talking about them the other day. I remembered I hadn’t made them in a while, and today was a great day! Very easy, very tasty, not thinking about how healthy they are(n’t).

I was also thinking about what makes the Southwest Chop Chop salad so good at the hospital cafeteria: a spicy black bean/corn/tomato salsa. I made it today as well. One can of corn and black beans, both drained. And a can of diced tomatoes with jalepenos, partially drained. And half a pack of taco seasoning.

Now for the enchiladas:

Preheat oven to 350. Brown a pound of ground sirloin (least fat % you can find) with a tablespoon or so of Steak Seasoning.

When meat is cooked, add 1/2 packet taco seasoning, 1/3 bag Mexican cheese, and 1/3 big can of tomato sauce.

Pour 1/3 can of tomato sauce in the bottom of a baking dish. Heat flour tortillas in the microwave to soften.

Place a tortilla in the pan. Spoon some meat mixture into it…

Roll up and repeat! You may have to add more sauce to the bottom of the pan. Make sure the bottom of the pan isn’t dry or they’ll stick.

Top with remaining tomato sauce and as much cheese as you’d like. I used about another 1/3 of the bag.

Bake until the cheese is melted. Serve with salsa and sour cream.

Yummy! And the mountain of sour cream is due to the angle. I swear, it wasn’t that much.