Description
Simple recipe for classic beef and cheese enchiladas.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10 ounce) can red enchilada sauce
- 1 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 tablespoon vegetable oil
Instructions
- Brown the ground beef and chopped onion in a skillet over medium heat. Drain off any excess fat.
- Stir in the enchilada sauce, water, chili powder, cumin, garlic powder, and salt into the beef mixture. Bring to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat.
- Heat the vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10 seconds per side to soften it. This helps prevent tearing.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Pour a thin layer of the beef mixture into the bottom of a 9×13 inch baking dish.
- Spoon about 2 tablespoons of the beef mixture down the center of each softened tortilla. Sprinkle a small amount of cheese over the beef.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining beef mixture evenly over the rolled tortillas.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
Notes
- You can substitute Monterey Jack cheese for cheddar or use a blend.
- For spicier enchiladas, add a pinch of cayenne pepper to the sauce mixture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
- Cholesterol: 90
Keywords: beef, cheese, enchiladas, Mexican, ground beef, tortillas