Beef Enchiladas
Satisfy your cravings for bold and savory flavors with these irresistible Beef Enchiladas! This classic Tex-Mex dish features perfectly seasoned ground beef infused with cumin, chili powder, and a hint of garlic, wrapped in soft flour tortillas and smothered in rich red enchilada sauce. Topped generously with melted cheddar cheese and baked to bubbly perfection, these enchiladas are garnished with fresh cilantro and green onions for a touch of brightness. Ready in just an hour, they make for a comforting weeknight dinner or a crowd-pleasing party meal. Serve them with sour cream for an extra creamy finish, and watch them disappear from plates in no time! Perfect for fans of cheesy casseroles, easy Mexican recipes, or hearty beef dishes.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 2 cups Red enchilada sauce
- 8 10-inch Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 sliced Green onions
- 0.25 cup, chopped Cilantro
- 0.5 cup Sour cream
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft.
Add minced garlic to the skillet and cook for another 1 minute.
Increase heat to medium-high and add the ground beef. Cook the beef, breaking it up with a spatula, until it's fully browned, about 6-8 minutes.
Drain excess fat from the skillet. Season the beef with salt, black pepper, cumin, and chili powder. Stir well to combine.
Pour in 1/2 cup of the enchilada sauce and stir until the beef mixture is evenly coated.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Place a tortilla on a flat surface and spoon about 1/4 cup of the beef mixture down the center. Sprinkle with a tablespoon of shredded cheddar cheese.
Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and beef mixture.
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish, ensuring all are covered evenly.
Sprinkle the top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Garnish with sliced green onions and chopped cilantro.
Serve immediately with a dollop of sour cream on top, if desired.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 701 mg | 54% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
