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Ground Beef Enchiladas with Creamy Sriracha Sauce
This recipe for Ground Beef Enchiladas combines spicy ground beef with creamy Sriracha sauce and lots of cheese for a delicious recipe that's easy to make in under an hour!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 enchiladas
Calories: 491 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 ½ pounds ground beef
- 3 tablespoons enchilada seasoning click the link for the recipe (divided)
- 1 ½ cups chicken broth divided
- 1 cup sour cream
- ¼ cup Sriracha
- 6 ounce can tomato paste
- 8 flour tortillas soft taco size
- 2 cups pepper jack cheese shredded
Instructions
- Preheat the oven to 350°F.
- Add the ground beef to a large skillet on the stove over medium-high heat. Crumble and cook until the beef is no longer pink. Drain any grease from the skillet.
- Add 2 tablespoons enchilada seasoning to the ground beef. Pour ½ cup of chicken broth over the seasoned ground beef.
- Reduce the heat on the stove to low and simmer for 10 minutes.
- In the meantime, combine the remaining 1 cup of chicken broth with the sour cream, sriracha, tomato paste and remaining tablespoon of enchilada seasoning, in a food processor, or blender.
- Blend until all ingredients have been incorporated into a smooth, creamy sauce.
- Pour a spoonful of sauce on each tortilla, flip and cover the other side in sauce.
- Place a large spoonful of ground beef in the middle of each tortilla, sprinkle a little cheese over the beef.
- Roll the tortilla up over the ingredients and place in a 9 x 13 baking dish.
- Repeat until all of the enchiladas are prepared.
- Pour any remaining sauce over the enchiladas. Sprinkle the remaining cheese over the enchiladas.
- Place in the oven and bake for 20-25 minutes.
Cup of Yum
Notes
- The enchilada sauce is a medium on the spice level. But if you want a mild spice, simply reduce the amount of sriracha in the sauce.
- These enchiladas are very saucy! Don’t worry if you feel like there’s too much sauce, that’s how they’re supposed to be!
- If you’re only cooking for 2 people, you can divide the enchiladas into two separate dishes before baking them. I’ve found that two 8 inch x 8 inch dishes work great for this. Bake one dish immediately. Seal the other tightly and refrigerate it for up to a week or freeze for up to 6 months. And voila! You now have two meals from one delicious recipe!
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
21g
(7%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
986mg
(41%)
Potassium
560mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
734mg
(15%)
Vitamin C
11mg
(12%)
Calcium
309mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 986mg | 41% |
| Potassium | 560mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 734mg | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 309mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.