Robin'S Enchiladas
Creamy and flavorful enchiladas filled with seasoned meat, cheese, and beans, perfect for a hearty family dinner or casual gathering with bold Mexican flavors.
Ingredients
Instructions
- Brown hamburger and chopped onion; season with salt and pepper.
- In a large pot, combine kidney beans, tomato sauce, white vinegar, and other ingredients; simmer for approximately 30 to 35 minutes.
- Soft-fry corn tortillas in oil; lay on paper towels to absorb excess oil.
- Pour tomato sauce into a pie plate and dip each tortilla to coat.
- Fill each tortilla with the meat mixture and roll up.
- Place rolled tortillas in a baking dish, cover with grated cheese, and bake at 375°F until cheese is melted.
Tips & Substitutions
For a vegetarian twist, substitute the hamburger with black beans or lentils. If you want to add extra flavor, consider including spices like cumin or chili powder to the meat mixture. To save time, use pre-cooked kidney beans or canned varieties. If you prefer a creamier texture, drizzle some sour cream over the top before serving.
Serving Suggestions
These enchiladas are perfect for a casual gathering or family dinner. Serve them alongside a fresh salad, like Stephanie'S Taco Salad, or pair with some Classic Mexican Beans - Garay'S Version(These Beans Contain Less Fat Than The Canned Versions) for a complete meal. Garnish with chopped cilantro, diced avocado, or a dollop of sour cream for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and heat in the oven at 350°F for about 15-20 minutes. You can also microwave individual portions for 2-3 minutes on high until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Robin'S Enchiladas contains roughly 17 calories, with 1g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just be sure to cover them tightly with foil to prevent them from drying out. When you're ready to bake, add a few extra minutes to the cooking time.
What can I use instead of corn tortillas?
If corn tortillas aren't available, flour tortillas can be used as a substitute. However, they may not hold up as well when filled and rolled. You could also try using lettuce wraps for a low-carb option.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. After assembling, wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).