We put an American twist on everyone’s favorite one-dish enchilada bake by swapping Mexican flavors for a classic burger taste, topped with lettuce, tomatoes, and pickles of course!

Makes: 6 enchiladas

Serving Size: 1 enchilada (225g)

Prep Time: 25 minutes

Total Time: 45 minutes

Nutrition Facts:  339 calories / 32g carbs / 25g protein / 13g fat

Ingredients:

• 1 small (60g) yellow onion (diced)
• 16-ounces (453g) 93% lean ground beef 
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ cup (68g) ketchup
• 2 tablespoons (30g) yellow mustard
• 2 tablespoons (30g) “Lea and Perrins” Worcestershire sauce
• 6 medium (294g) “Mission” flour tortillas 
• 1 cup (112g) “Kraft” reduced fat shredded cheddar cheese
• 1 cup (180g) tomatoes (diced)
• 1 cup (47g) shredded iceberg lettuce
• ½ cup (72g) pickles (chopped)

Instructions:

1. Preheat the oven to 350 degrees and prep a 9×13” baking dish.
2. Heat a large pan over medium high heat and spray with cooking spray. Saute the onions until soft and translucent. Remove from the heat.
3. Add the ground beef and season with the salt, garlic powder, and pepper. Cook until browned, add the onions until well combined and set aside.
4. In a small mixing bowl, combine ketchup, mustard, and Worcestershire sauce, mixing well. Spread a thin layer of the mixture over the bottom of the baking dish.
5. Spoon the beef mixture into tortillas, roll individually, and place them in the baking dish. 
6. Once all the tortillas are filled and in the baking dish, spread the remaining tomato mixture on the top. 
7. Sprinkle with a layer of cheddar cheese and bake for 15-20 minutes. 
8. Let cool for 5 minutes and top with lettuce, tomatoes, and pickles.