4.9 from 105 votes
Easy Beef Enchiladas
Easy Beef Enchiladas stuffed with seasoned ground beef, smothered in the best red enchilada sauce, and topped with melted shredded cheese.
Prep Time
10 mins
Cook Time
10 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 lean ground beef
- 2 cloves garlic, minced
- 1 teaspoon kosher salt plus more to taste
- 1 3/4 cups easy enchilada sauce, divided
- 8 large flour tortillas
- 2 cups shredded Mexican-blend cheese, divided
- optional toppings: diced onions, chopped cilantro, sour cream, shredded 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
- I highly recommend making your own enchilada sauce using this easy enchilada sauce made from dried spices and herbs or this authentic enchilada sauce made from whole dried chiles and Mexican chocolate. If you’re short on time, you can use your favorite store-bought sauce.
- To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
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
(16%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1107IU
(22%)
Vitamin C
9mg
(10%)
Calcium
452mg
(45%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8enchiladas
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.