Lunch Ladies Enchiladas
Dive into the comforting, nostalgic flavors of Lunch Ladies Enchiladas, a hearty dish reminiscent of beloved cafeteria-style meals, but elevated for your dinner table. This easy-to-make recipe combines seasoned ground beef, sautéed onions, and garlic, all wrapped in lightly fried corn tortillas and smothered in rich, red enchilada sauce. Topped with a delectable blend of melted cheddar and Monterey Jack cheeses, these baked enchiladas emerge from the oven golden and irresistible. Perfect for busy weeknights, this dish only takes 50 minutes from start to finish and delivers all the classic Mexican-inspired flavor you crave. Garnish with fresh cilantro and serve with a dollop of sour cream for an extra layer of deliciousness. With its simple ingredients and crowd-pleasing appeal, Lunch Ladies Enchiladas is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 19 oz Canned red enchilada sauce
- 1 tsp Chile powder
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 10 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Vegetable oil (for frying tortillas)
- 2 tbsp Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-8 minutes.
Stir in the chile powder, cumin, salt, and black pepper. Mix well to evenly coat the beef in the spices.
Pour 1 cup of the enchilada sauce into the skillet with the beef and stir to combine. Remove from heat and set aside.
In a medium-sized skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for 10-15 seconds per side to make them pliable. Place the tortillas on a plate lined with paper towels to absorb excess oil.
Spoon about 3 tablespoons of the beef mixture onto the center of each tortilla. Sprinkle a small amount of cheddar cheese on top of the beef mixture.
Roll up the tortillas tightly and place them seam side down in a greased 9x13-inch baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining cheddar cheese and all of the Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes.
Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
4425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 7716 mg | 335% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 22.2 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3030 mg | 233% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2858 mg | 61% | |
*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.
