Description
Sizzling Beef Enchiladas bring a taste of Mexican comfort straight to your dinner table. Layers of tender beef, melted cheese, and zesty sauce wrap up in warm tortillas for a meal that’ll make your family cheer.
Ingredients
Scale
Main Protein:
- 1 pound ground beef
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base Ingredients:
- 8 small flour or corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 ounces / 283 grams) red enchilada sauce
- 1 can (4 ounces / 113 grams) diced green chiles
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 tablespoons chopped fresh cilantro (optional)
Topping Ingredients:
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup sliced black olives
- 1 avocado, diced
Instructions
- Heat the oven to 375°F (190°C). Prepare a large skillet over medium heat for cooking the beef.
- Crumble 1 pound ground beef into the skillet. Cook and break apart the meat until it turns brown and starts to crisp.
- Add 1 small finely chopped onion and 2 minced garlic cloves to the beef. Sauté for 2-3 minutes until onions become translucent.
- Sprinkle 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper over the meat mixture. Stir thoroughly to distribute spices.
- Mix in 4 ounces diced green chiles and ½ cup enchilada sauce. Simmer the filling for 2 minutes, then remove from heat.
- Lay a tortilla flat and spread 3-4 tablespoons of beef mixture down its center. Sprinkle ¼ cup shredded cheese on top.
- Roll the tortilla tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining 7 tortillas.
- Pour the remaining 1½ cups enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
- Scatter 1½ cups shredded cheese across the top of the enchiladas.
- Bake at 375°F (190°C) for 22-25 minutes until cheese melts completely and edges turn golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with 2 tablespoons chopped cilantro, ½ cup diced tomatoes, ¼ cup green onions, ¼ cup black olives, and 1 diced avocado.
- Serve with ½ cup sour cream on the side for a creamy finishing touch.
Notes
- Marinate the beef overnight for deeper flavor and more tender meat.
- Warm tortillas briefly before rolling to prevent cracking and make them more pliable.
- Choose a high-quality, fresh enchilada sauce for the best overall taste and authentic flavor.
- For a lighter version, swap beef for shredded chicken or use ground turkey as a protein alternative.
- Prep Time: 15 minutes
- Cook Time: 27-33 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 555 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 95 mg