Easy Enchiladas
Transform your weeknight dinners with this easy enchiladas recipe—a flavorful, family-friendly dish that's ready in just 40 minutes! Featuring tender ground beef or shredded chicken, hearty black beans, and a blend of warm spices, these enchiladas are rolled up in soft flour tortillas, smothered in tangy enchilada sauce, and topped with melted shredded cheese for the ultimate comfort food. Perfect for novice and experienced cooks alike, this recipe comes together quickly with simple, pantry-friendly ingredients. Serve with a sprinkle of fresh cilantro for a vibrant finishing touch, and enjoy a delicious, homemade Mexican-inspired meal that’s as satisfying as it is easy to prepare. Whether for busy weeknights or casual gatherings, these enchiladas are destined to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups enchilada sauce
- 8 pieces flour tortillas (8-10 inches)
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds.
Add the ground beef or shredded chicken to the skillet. Cook and crumble the beef (if using) until browned and fully cooked, or heat the chicken through, about 5-7 minutes. Stir in the chili powder, cumin, and salt.
Mix in the black beans and 1/2 cup of the enchilada sauce. Remove from heat and set aside.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the greased baking dish.
Place a tortilla on a flat surface. Add a scoop of the meat and bean mixture (about 1/3 cup) down the center of the tortilla. Sprinkle with a little shredded cheese. Roll up the tortilla tightly and place 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. Sprinkle the top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 7.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 584 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 930 mg | 20% | |
*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.
