Description
Savory Beef Enchiladas made with ground beef, spices, and cheese, rolled in tortillas and baked to perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 can (10 ounces) red enchilada sauce
- 8 small flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, sauté the ground beef and chopped onion until browned and translucent (about 5-7 minutes). Drain excess grease.
- Add minced garlic, chili powder, cumin, salt, and black pepper to the skillet, stirring for about 2 minutes.
- Remove from heat and mix in 1/2 cup of enchilada sauce with the beef mixture.
- Spread 1/2 cup of remaining enchilada sauce across the bottom of a 9×13 inch baking dish.
- Fill each tortilla with approximately 1/4 cup of the beef mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the baking dish.
- Repeat until all tortillas are filled and arranged in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbling.
- Allow to cool for 5 minutes before serving with sour cream and cilantro if desired.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- Can substitute ground beef with ground turkey or chicken for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg