Easy Beef Enchiladas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
32 mins
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Total Time
42 mins
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Servings
8 enchiladas
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Calories
624 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Beef Enchiladas
Description
Easy Beef Enchiladas begin with cooking a mixture of diced onion and minced jalapeño in olive oil until softened, followed by browning ground beef with garlic and seasoning with salt. Adding a small amount of enchilada sauce to the beef mixture helps bind the flavors. Flour tortillas are warmed to become pliable for rolling.
The enchiladas are assembled by filling each tortilla with beef and cheese, rolling them tightly, and placing them seam side down in a baking dish pre-coated with enchilada sauce. Remaining sauce is poured over the rolled tortillas, with extra cheese on top to melt during baking. The dish is baked at a moderate oven temperature until hot and cheese is melted.
This recipe suits a main course and can be accompanied by toppings like diced onions, cilantro, sour cream, and shredded lettuce for added freshness and texture.
For best flavor, homemade enchilada sauce can be used, or a preferred store-bought version. Leftovers store well refrigerated for several days and freeze well when cooled and packaged properly.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 jalapeno pepper stem and seeds removed, minced
- 1 pound ground beef lean
- 2 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- 1 3/4 cups enchilada sauce divided, easy
- 8 large flour tortillas
- 2 cups mexican-blend cheese divided, shredded
- onion optional toppings; onion diced; cilantro chopped; lettuce shredded
- cilantro
- sour cream
- lettuce
Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the onions and jalapeño. Saute for 5 minutes, stirring occasionally, until softened and translucent.
- Add the ground beef, garlic, and salt. Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is browned.
- Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to fully coat the bottom.
- Assemble the enchiladas by filling each tortilla evenly with the beef mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.
- Pour the remaining 1 1/4 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Notes
- Making your own enchilada sauce enhances flavor but store-bought sauce is a convenient alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Enchiladas can be frozen after cooling; wrap tightly or place in freezer-safe containers.
- Reheat thoroughly before serving to ensure even warmth and melted cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 624kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 44g | 88% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 124mg | 41% |
| Sodium | 2369mg | 99% |
| Potassium | 572mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1107IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 452mg | 45% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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