Chili Cheese Enchiladas
Transform your weeknight dinner routine with these irresistibly cheesy and boldly spiced Chili Cheese Enchiladas! Packed with a savory filling of seasoned ground beef, hearty black beans, and zesty diced tomatoes, each tender corn tortilla is rolled with care and topped with a blanket of rich enchilada sauce and a gooey duo of cheddar and Monterey Jack cheeses. This easy-to-follow recipe combines smoky, aromatic spices like chili powder, cumin, and paprika for a flavor explosion that will delight your taste buds. Baked to perfection in just 25 minutes, these enchiladas come out of the oven bubbling and golden, ready to be garnished with fresh cilantro and a dollop of cool sour cream. Perfect for busy weeknights or casual gatherings, these hearty and satisfying enchiladas are sure to be a hit with family and friends alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 15 ounces diced tomatoes, canned
- 1 cup black beans, drained and rinsed
- 2 cups enchilada sauce
- 10 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and no longer pink, about 5-7 minutes. Use a wooden spoon to break it into small crumbles.
Add the chopped onion to the skillet and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle in the chili powder, cumin, and smoked paprika. Stir to combine and allow the spices to toast briefly, about 30 seconds.
Add the diced tomatoes (with their juices) and black beans to the mixture. Cook for 5 minutes, allowing the flavors to meld. Remove the skillet from the heat.
Spread 1/4 cup of the enchilada sauce onto the bottom of the greased baking dish to prevent sticking.
Warm the tortillas slightly in the microwave, wrapped in a damp paper towel, for about 15 seconds to make them pliable.
Spoon about 1/4 cup of the beef and bean filling down the center of each tortilla. Sprinkle a little shredded cheddar cheese on top of the filling, then roll up the tortilla tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the cheddar and Monterey Jack cheeses evenly over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden in spots.
Remove the dish from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm with sour cream on the side. Enjoy your delicious Chili Cheese Enchiladas!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 785 mg | 60% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 909 mg | 19% | |
*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.
