4.9 from 70 votes
Easy Beef Enchiladas
These Easy Beef Enchiladas feature a savory filling of ground beef, sautéed with onion, jalapeño, and garlic, seasoned with salt and enchilada sauce. The filling is wrapped in warm flour tortillas, topped with more enchilada sauce and shredded Mexican-blend cheese, then baked until bubbly. The result is a hearty, cheesy dish suitable for a family dinner or casual entertaining.
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
Servings:
8
enchiladas
Calories:
624 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 enchiladas
Amount Per Serving
Calories 624
% 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.