Description
Tender spiced beef wrapped in tortillas with melty cheese and rich sauce, baked until bubbly.
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 8 large flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- 2 tbsp chopped fresh cilantro
- 1/2 cup sour cream
Instructions
- Step: Preheat the oven to 375°F.
- Step: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Step: Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
- Step: Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
- Step: Add diced tomatoes with green chilies. Simmer for 2-3 minutes, then remove from heat.
- Step: Spread 1/2 cup enchilada sauce over the bottom of a 9×13-inch baking dish.
- Step: Lay out tortillas. Fill each with about 1/3 cup beef mixture and a sprinkle of each cheese. Roll up tightly and place seam-side down in the baking dish.
- Step: Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
- Step: Cover with foil and bake for 20 minutes.
- Step: Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
- Step: Garnish with chopped cilantro. Serve hot with sour cream.
Notes
Warm tortillas in the microwave for 30 seconds before rolling to prevent cracking. For make-ahead, assemble the night before and refrigerate; add 5-10 minutes to baking time. To freeze, wrap individual baked enchiladas in plastic wrap for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: weekend-dinners
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: beef enchiladas, mexican casserole, cheesy beef, family dinner