House Seasoning

Weeknight Red Enchiladas

Name: Weeknight Red Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 enchiladas
Ingredients: 1 lb meat (hamburger, chicken, steak or pork); 1 tablespoon Minnezona House Seasoning; 3 cups shredded cheese, divided; 2 (20 oz) cans red enchilada sauce, divided; 10 corn tortillas; 2 tablespoons neutral oil, for softening tortillas

Cheesy red enchiladas filled with beef, chicken, steak or pork and seasoned throughout with Minnezona House Seasoning.

Prep 20 minutes · Cook 25 minutes · Total 45 minutes · 10 enchiladas

Adjust servingsOriginal recipe

Ingredients

1 lb meat (hamburger, chicken, steak or pork)
1 tablespoon Minnezona House Seasoning
3 cups shredded cheese, divided
2 (20 oz) cans red enchilada sauce, divided
10 corn tortillas
2 tablespoons neutral oil, for softening tortillas

Directions

Brown the meat in a skillet with the House Seasoning. Drain excess fat or liquid and return the meat to the pan.
Add 1½ cans enchilada sauce and stir to combine.
Add 2 cups shredded cheese and stir over low heat until melted and the filling thickens slightly.
Heat the oil in a separate skillet and lightly fry each tortilla just until soft and pliable, not crisp.
Spoon about ¼ cup filling onto each tortilla, roll, and place seam-side down in a baking dish.
Top with the remaining 1 cup cheese and remaining ½ can enchilada sauce.
Broil 5–8 minutes until the cheese is melted and the edges are golden. Watch closely to prevent burning.

Recipe Notes

Use hamburger, chicken, steak or pork.
Soften tortillas only until pliable.
Place enchiladas seam-side down.
Watch continuously during broiling.

From the Minnezona kitchen

Some enchilada recipes turn into an afternoon project. These are built for a regular night: familiar ingredients, a flexible choice of meat, plenty of cheese and red enchilada sauce, and enough technique to make the finished pan feel special.

The flavor starts with the meat. Minnezona House Seasoning goes into the skillet while the meat browns, giving the filling a savory, Southwest-leaning foundation before the sauce and cheese join it. Lightly softening the corn tortillas keeps them flexible and makes rolling much easier.

Because the filling is already cooked, the final broil is all about texture. It melts the top layer of cheese, heats the sauce and gives the tortilla edges a little color. Serve them straight from the pan or add sour cream, cilantro, avocado or fresh onion at the table.

Recipe Tags

Get the Seasoning

On the side

Suggested Sides

Cilantro-lime rice
The mild rice gives bold Southwest flavors somewhere to land, while lime and cilantro echo the fresh flavors in the main dish.
Black beans or street corn
Beans add earthy richness and corn adds sweet char, both natural partners for peppers, chiles, tortillas and Minnezona seasoning.

Wine pairing

Pour a Glass

Sauvignon Blanc or dry Riesling
Bright acidity refreshes the palate between bites, while the fruit helps balance chile heat, lime and salty toppings.

Beer pairing

Crack One Open

Mexican lager
Its light body and crisp finish cool spicy, savory taco-style flavors without competing with fresh toppings or charred tortillas.

Take it shopping

Grocery List

Scaled automatically to match your selected servings.

1 lb meat (hamburger, chicken, steak or pork)
1 tablespoon Minnezona House Seasoning
3 cups shredded cheese, divided
2 (20 oz) cans red enchilada sauce, divided
10 corn tortillas
2 tablespoons neutral oil, for softening tortillas

Minnezona · Weeknight Red Enchiladas · 10 enchiladas

Made this recipe?

Rate it & show us how yours turned out.

Have you made this dish? Give it an honest star rating, tell us what you thought, and upload a photo of your version. Your feedback helps other cooks decide what to make next—and we love seeing Minnezona recipes come to life in your kitchen.