Everyday Enchiladas
Get ready to elevate your weeknight dinners with these flavor-packed Everyday Enchiladas, a simple yet satisfying recipe that's perfect for busy households! Featuring a hearty filling of tender ground beef or shredded chicken infused with bold spices like chili powder and cumin, these enchiladas are wrapped in soft flour tortillas and smothered in a rich, homemade enchilada sauce. Topped with gooey melted Mexican blend cheese, they bake to golden perfection in just 35 minutes. This customizable dish is easy to prepare, requires just one skillet and a baking dish, and can be garnished with fresh cilantro for a zesty twist. Whether you're feeding the family or meal-prepping for the week, these enchiladas deliver comfort and irresistible flavor in every bite—plus they’re a great way to sneak in a Mexican-inspired meal with everyday ingredients.
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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 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Tomato sauce
- 1 cup Chicken broth
- 8 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef or shredded chicken to the skillet. Cook the meat, breaking it apart with a wooden spoon, until fully browned (or heated through for pre-cooked chicken), about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, salt, and black pepper. Mix thoroughly and cook for 1 minute to toast the spices.
Pour in half of the tomato sauce (about 7-8 ounces) and stir to combine. Simmer the mixture on low heat for 2 minutes, then remove from heat.
To make the enchilada sauce, combine the remaining tomato sauce and chicken broth in a small saucepan. Heat over medium heat until warmed through, about 3-5 minutes.
Spread 1/2 cup of the enchilada sauce across the bottom of a 9x13-inch baking dish.
Lay a tortilla flat on a clean surface and spoon about 2-3 tablespoons of the meat mixture into the center. Sprinkle with a little shredded cheese, then roll it up tightly.
Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and meat mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the top with the remaining shredded cheese.
Cover the dish with 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 lightly golden.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 7927 mg | 345% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 21.8 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2276 mg | 175% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2228 mg | 47% | |
*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.
