Beef Enchiladas
User Reviews
5
Beef Enchiladas
Description
The Beef Enchiladas recipe begins by browning ground beef seasoned with cumin, chili powder, salt, and pepper. The filling is portioned evenly into flour tortillas along with grated cheese before rolling and placing them seam side down in a baking dish. A generous layer of red enchilada sauce is spooned over the assembled enchiladas, filling the spaces between them before topping with the remaining cheese. Baking the dish melts the cheese and melds the flavors throughout. This recipe yields eight enchiladas with a savory, mildly spiced beef filling wrapped in soft tortillas, finished with a moist sauce and melty cheese.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef I used 93/7
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- 12 oz Mexican blend cheese grated, divided (or sharp cheddar cheese)
- 8 flour tortillas fajita size
- 19 oz Red Enchilada Sauce I used mild
- cilantro for garnish (optional)
Instructions
- Preheat oven to 375° F. Lightly spray a 9x13 baking dish with nonstick cooking spray and set aside.
- Heat a large nonstick skillet over medium heat. Add oil and brown beef, breaking apart as it cooks. Sprinkle in cumin, chili powder, salt and pepper. Once beef is completely cooked, remove from heat.
- Add 1/4-1/2 cup enchilada sauce to the bottom of prepared pan. Reserve half the cheese.
- Divide the cooked meat into 8 even portions (I do this in the pan, but you can just eyeball it.) Fill each tortilla with ground beef and about 2 tablespoons grated cheddar cheese. You should have 6 oz of grated cheddar cheese to divide evenly between each enchilada which is approximately 2 tablespoons. Roll up and place seam side down into the pan. Repeat until all 8 enchiladas are filled.
- Top enchiladas with remaining enchilada sauce. You will notice that the sauce pools in between each enchilada. Use a butter knife or spoon to separate each enchilada to let the sauce to fall in between. This prevents the enchiladas from sticking together and will allow for easy serving later!
- Top enchiladas with remaining 6 oz of cheese and bake covered 30-40 minutes. Top with cilantro and any other toppings you prefer and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 1096mg | 46% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 348mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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