The main source of enchiladas is the SAUCE and the CHEESE! Many times though, the inside is this bland, dried out hamburger that could use 1,000 splashes of hot sauce. FEAR NOT — with Gnarly Pepper Onion Dip you’re able to have a flavorful, creamy inside to go alongside your hamburger (could be chicken, pork etc). Recipe can be either /or the Onion Dip or Veggie dip!

Yield: 6 (maybe 3 if people are hungry AF)

• 1 tear packet Gnarly Pepper Onion Dip blend (and/or Veggie Dip)
• 1 cup of Plain Greek yogurt (video says 3/4 cup, but we learned 1 cup would be best to reserve 1/4 cup for topping!)
• 1lbs of Hamburger
• 2 TBS of Taco Seasoning
• Cherry/medley tomatoes – halved.
• Red enchilada sauce – approx 1 cup or a little more.  (we used Trader Joe’s sauce — about 3/4 of the bottle)
• Green Chilies
• Cilantro
• 1 Cup of Cheddar (or medley, jack, whatever)
• 6 medium sized Tortillas (we used Spinach tortillas!)
• Little Olive Oil for browning burg
• Vintage Pyrex Pan (smaller one)

  1. Preheat the oven for 375º
  2. In a bowl, combine 1 tear packet Gnarly Pepper Onion Dip blend with 1 cup plain greek yogurt = Dip
  3. Brown the hamburger on stove top add 2TBS of Taco seasoning (cook through).
  4. Combine cooked hamburger with 3/4 cup of Gnarly Pepper Onion Dip and add in green chilis!
  5. Slice tomatoes in half – we seasoned with Gnarly Pepper Veggie Dip (optional).
  6. Wrap tortillas in damp paper towels and microwave for about 15-20 secs, just to soften them up.
  7. Place a decent amount of hamburger/gnarly/chili mix into a single tortilla. Wrap it up and place in pan. (repeat 5 more times!)
  8. Cover the tortillas with red enchilada sauce.
  9. Sprinkle cheese on top of sauce touched enchiladas.
  10. Place prepped tomatoes on top.
  11. Place in oven for about 15-20 minutes.
  12. Remove and top with Cilantro and left over Gnarly Pepper Dip!


NOTES: The video shots Onion Dip and Veggie Dip — please use what you have, mix and match do whatever.

In the video we added the cilantro before we baked, best wise to wait on the cilantro until its done cooking.

In the video plain greek yogurt amount says 3/4 cup, but we learned 1 cup would be best to reserve 1/4 cup for topping!

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