oooooh enchiladas!

$10.32 recipe / $1.03 serving

I got a hankering for some enchiladas the other day and they’ve been treating me right ever since! I can’t get enough of these little bundles of goodness! The best part, as always, they are super easy, super adjustable to your tastes AND SUPER LOW COST!

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Total Recipe cost: $10.32
Servings Per Recipe: 10 (1 enchilada)
Cost per serving: $1.03
Prep time: 10 min. Cook time: 25 min. Total: 35 min.

1 lb. lean ground beef $3.49
1 can refried beans $.99
1 large can enchilada sauce $1.82
10pk 8″ flour tortillas $1.97
1 packet taco seasoning $0.59
1.5 cups shredded cheese $1.16
.5 bunch green onions $0.30
TOTAL $10.32

STEP 1: Preheat your oven to 350 degrees. Brown the ground beef in a large skillet over medium heat until no pink meat remains. Stir the meat well while it is cooking to break up large chunks and make sure all of it is cooked through.

STEP 2: Add the taco seasoning and approx. 2/3 cup water (as directed on seasoning packet). Stir well and let simmer until the liquid evaporates and the mixture is thick and saucy.

STEP 3: Add the refried beans to the meat mixture and stir until it is well combined and heated all the way through. This mixture can get thick and sticky so stir well!

STEP 4: Using spray oil, coat the inside of a large casserole dish. If you skip this step the enchiladas will stick and you’ll just have one big mess when you try to dish them out. Warm your stack of tortillas in the microwave for about 30 seconds to make them more flexible.

rolled enchiladasSTEP 5: Take approximately 1/3 cup of the bean and meat mixture and put it inside of a tortilla. Wrap the beans up in the tortilla burrito-style (how to roll a burrito). Place the rolled enchilada in the casserole dish, seam side down. Do the same for the remaining 9 enchiladas and pack them tightly into the casserole dish.

STEP 6: Once all of the rolled enchiladas are in the dish, evenly pour the entire can of enchilada sauce over top. Sprinkle the shredded cheese over the whole dish. Place the dish in the preheated oven (350) and bake for approximately 20 min. or until its all bubbly around the edges.

STEP 7: Sprinkle the chopped green onions all over the top and enjoy!

Notes: NORMALLY I would have liked a bunch of fresh cold crispy shredded lettuce on top for added texture but for some reason the grocery store that I went to today was completely out of lettuce. Yep, you heard right. Out of lettuce. Anyway, a bag of shredded lettuce only costs about $1 (or $0.10 more per serving). Add the lettuce after reheating each serving to maintain its yummy crispness.

enchilada w/spanish rice

I used one enchilada as a serving but I also made Spanish Rice to eat as a side dish (about $0.20 per serving, recipe to come shortly). A nice black bean and corn salad would also go well with this dish… and yes, I do have a recipe for that but I’ll have to run a cost analysis before posting.



  1. Littlemom says:

    Another great recipe!!! I used chicken instead of beef, and I used your homemade recipes for taco seasoning and enchilada sauce. It was a total success, my family was having seconds.

    5 stars

  2. Christen says:

    Is there any reason why you couldn’t use some of the pulled pork from your multi purpose recipe in these rather than beef? Would it taste funny with the enchilada sauce? I’m trying to find some more inventive ways to use the leftover meat as we’ve already had a week of sandwiches and burritos…


  3. Thomas says:

    Where in the name of the sweet baby jesus did you find Tortillas for that price? I need to move there!

  4. Crystal says:

    Made these tonight about 2 months after I first wanted to, with the sauce from this site also, and ooooh yummmm. It was sooooooooooooo good. I made a corn and bean salad to go with it. I’m still stuffed 3 hours later :D

  5. Lauren says:

    Just tried these tonight! I know this is one of your older recipes but I substituted with your enchilada sauce recipe for the can of enchilada sauce, and your recipe of taco seasoning and WOW it was the BOMB. :-)

  6. David says:

    Can you freeze the leftovers. Can you freeze the spanish rice?

  7. LaTrice says:

    I LOVE enchiladas, because it’s inexpensive to make, and best of all, they’re delicious!! My sister and I are HUGE fans of leftovers, and it’s a great idea to have them on nights that neither one of us feel like cooking! I would like to give this recipe a try, and I don’t add refried beans inside the enchiladas, but I’m willing to go for it!!!

  8. If you coat the bottom of the dish with some of the enchilada sauce, it will help keep the enchiladas moist and also keep them from sticking.

  9. Robin says:

    My boyfriend and I had these for dinner tonight, and we both really liked them. This is actually the first enchilada I’ve ever had, so thanks for a great recipe!

  10. Anonymous says:

    This recipe was really good. I should have made my own taco seasoning, but I didn’t have enough of the seasonings on hand. However, this reheated very well for lunches for the rest of the week!

  11. Kristin says:

    Making this tonight! So far my husband and I have really enjoyed everything we’ve made off this site.

  12. This sounds wonderful..!!!

  13. Anonymous says:

    Made this evening… yum!!

  14. Gila says:

    I have made this so many times, exactly to your recipe and it’s a hit everytime. The meat/bean combo is what makes it. Thanks for all your great recipes!

  15. YUM. Made this for dinner with the black bean salad and spanish rice and it was SO good. Now I can’t wait to try your other enchilada variations… although this one made so many leftovers I’ll probably be enchilada-ed out by the end of the week. XD

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