6-8fajita-sized tortillaschoose grain-free if possible
128-oz. canred enchilada sauceI like Old El Paso
12tbs.shredded cheddar cheese, plus 1/2 cup for topping
1yellow oniondiced
1jalapeñoseeded and minced
½packettaco seasoninggluten free and/or low sodium if possible
for ensalada topping
1cupshredded iceberg or romaine lettuce
2-3radishessliced thinly
½avocadodiced
cotija cheesefor sprinkling
Instructions
Preheat oven to 375 degrees.
In a large skillet, warm 1 tbs. olive oil then add in ground beef. Season with salt and pepper and break up with wooden spoon, cooking until no longer pink. Drain fat from pan, then sprinkle in taco seasoning and 1/2 cup water. Bring to a boil then simmer for 5 minutes before placing onto plate.
In same pan, heat 1 tbs. oil then add diced onion. Cook for 4-5 minutes until soft, then add to beef.
Meanwhile, mince jalapeño and slice radishes if using. Add jalapeño to beef and onions.
In 9x13 glass dish, add 1/4 cup red enchilada sauce to cover bottom.
In cleaned pan, heat one tortilla for 15-30 seconds each side, then (on cutting board) add 1/2-3/4 cup of beef/onion/jalapeño filling. Top with 1-2 tbs. shredded cheese, then roll and place seam-side down into dish. Continue with all 6-8 tortillas.
Cover with remaining sauce and top with 1/2 cup shredded cheese.
Bake uncovered for 35-40 minutes until cheese is melted and bubbly.
Top cooked enchiladas with shredded lettuce, avocado, radishes and cotija cheese!