One night I missed enchiladas so much I decided to try them without cheese. Amazingly, it really didn't make any difference in the taste! What makes the most difference is the type of enchilada sauce you use. I have tried both Old el Paso and Trader Joe's, and TJ's is far better. It has a great flavor and a little bit of spice where Old el Paso is really bland.
This recipe is mine- I didn't get it from any website or book. I just starting putting stuff together one night and it worked. So now I am sharing it. I guess you could probably find one similar, but I doubt it would be cheese less.
I have been asked to include serving size and cooking time.
Serves: 5 ( 1 large enchilada per person)
Cooking Time: about an hour
2 lbs ground beef
1/2 large white onion
1 green pepper
1/2 can plain tomato sauce
1 bottle Trader Joe's Enchilada Sauce
6 Burrito size tortillas
Directions: Preheat oven to 350 degrees.
1. Brown beef in skillet. When beef is about halfway to browned, add in the diced onions and diced green pepper.
2. When beef is cooked, drain the fat off.
3. Add the half can of plain tomato sauce. You can add a whole can if you like. I added half tonight because I used the other half in my homemade Mexican rice.
4. Add half of the jar of Enchilada sauce and mix well. Let the mixture cook on low heat.
5. While meat and sauce are simmering, spray a large casserole (I used my lasagna pan) very lightly with cooking spray. Use a pastry brush to spread the spray evenly on the bottom and sides of the pan. Pour a small amount of the enchilada sauce in the bottom of the dish and spread that with the pastry brush, just to coat the bottom.
6. Fill each tortilla with a large serving spoonful of the meat mixture. Fold, and place folded side down in the casserole dish. Repeat.
7. Pour the remaining sauce over the enchiladas.
8. Bake until the sauce around the enchiladas starts to bubble, about 15 minutes.
I served mine with homemade Mexican rice and garnished them with fresh diced tomatoes.