Weeknight Easy Beef Enchiladas
Perfect for busy weeknights, these easy beef enchiladas combine bold, satisfying flavors with minimal effort for a meal the whole family will love. Succulent ground beef is seasoned with zesty taco spices, paired with aromatic garlic and onions, and wrapped in soft, medium-sized flour tortillas. Smothered in rich enchilada sauce and topped with melty Mexican cheese, these enchiladas bake to bubbling perfection in just 25 minutes. Garnish with fresh cilantro and serve with sour cream for a creamy contrast, making every bite irresistible. With just 15 minutes of prep time, this recipe is your go-to for quick, comforting tex-mex dinners that don’t compromise on flavor.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas (medium size)
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Cilantro, chopped (for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 tablespoon Vegetable oil (or cooking spray)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil or cooking spray.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add diced onion and cook for 2-3 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the minced garlic and taco seasoning. Cook for another 1-2 minutes until aromatic.
Remove the skillet from heat and stir in 1/2 cup of the enchilada sauce and 1 cup of the shredded Mexican cheese blend. Mix until well combined.
Take one flour tortilla and spoon about 1/4 cup of the beef mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and beef mixture.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the top of the enchiladas.
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 rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 560 mg | 43% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 603 mg | 13% | |
*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.
