Description
Delicious and hearty beef enchiladas wrapped in soft tortillas and smothered in rich enchilada sauce and melted cheese. Perfect for a satisfying dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies (optional)
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 8–10 flour tortillas
- Chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for another 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Stir in chili powder, cumin, paprika, salt, pepper, and green chilies if using. Cook for another 2 minutes.
- Stir in 1/2 cup of enchilada sauce and remove from heat.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place some of the beef mixture and a sprinkle of both cheeses in each tortilla, roll them up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- You can use corn tortillas instead of flour for a more traditional option.
- Add beans or corn to the filling for extra texture and nutrition.
- Top with sour cream or guacamole before serving for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg