U F O Enchiladas
Get ready to elevate your weeknight dinner game with these irresistible U F O Enchiladas! Packed with seasoned ground beef, aromatic onions, and garlic, all smothered in a rich homemade enchilada sauce, these cheesy, oven-baked tortillas are pure comfort food. Featuring a blend of sharp cheddar and creamy Monterey Jack cheeses with optional savory toppings like sliced black olives and fresh cilantro, this dish offers a customizable burst of flavor in every bite. Perfect for feeding a hungry crowd, this hearty recipe is easy to prepare and comes together in just under an hour, making it ideal for busy schedules or casual gatherings. Pair these family-friendly enchiladas with sour cream and green onions for a deliciously bold Tex-Mex finale!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, finely diced
- 3 large Garlic cloves, minced
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Tomato paste
- 1 14-oz can Crushed tomatoes
- 0.5 cup Chicken or beef broth
- 6 Large flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sliced black olives (optional)
- 2 tbsp Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional, for serving)
- 2 tbsp Diced green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, add the ground beef. Cook, breaking up the meat with a wooden spoon, until browned, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes, stirring occasionally, until the onion softens.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Add the tomato paste, crushed tomatoes, and chicken or beef broth to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, until slightly thickened. Remove from heat and set aside.
Spoon a thin layer (about 1/4 cup) of the enchilada sauce from the skillet into the prepared baking dish to coat the bottom.
Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the beef mixture into the center of the tortilla. Sprinkle with shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, filling, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with the remaining shredded cheddar cheese and all of the shredded Monterey Jack cheese.
If using, sprinkle the sliced black olives evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and green onions, if desired. Serve with sour cream on the side.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 26.6 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2820 mg | 217% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3017 mg | 64% | |
*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.
