Garlic Beef Enchiladas
Get ready to savor the bold and irresistible flavors of Garlic Beef Enchiladas, a hearty and comforting Mexican-inspired dish perfect for weeknight dinners or small gatherings. Featuring tender ground beef cooked with aromatic garlic, onions, and a medley of spices, these enchiladas are rolled in soft flour tortillas and smothered in rich, tangy enchilada sauce. A generous topping of melted cheddar and Monterey Jack cheeses adds a gooey, indulgent finish, while optional garnishes like fresh cilantro and creamy sour cream elevate each bite. With just 20 minutes of prep and a quick bake, this recipe is a crowd-pleasing, fuss-free meal that’s as delicious as it is easy.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 4 pieces Garlic cloves, minced
- 1 small Onion, diced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tbsp Vegetable oil
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat vegetable oil in a large skillet over medium-high heat.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes, until fragrant and the onion becomes translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes, or until the beef is fully browned.
Stir in chili powder, ground cumin, salt, and black pepper. Mix until the seasonings are evenly distributed. Remove from heat and set aside.
Warm the flour tortillas in the microwave for 30 seconds to make them pliable.
Spread 1/4 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Spoon about 2-3 tablespoons of the beef mixture onto the center of each tortilla. Top with 1-2 tablespoons of cheese (a mix of cheddar and Monterey Jack). Roll the tortilla tightly around the filling.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them sit for 5 minutes.
Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 797 mg | 61% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 492 mg | 10% | |
*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.
