Description
Delicious beef enchiladas made with ground beef and topped with red enchilada sauce.
Ingredients
Scale
- 1 lb Ground beef (can substitute with turkey or plant-based meat)
- 1 Onion (yellow or white onions work best)
- 2 cloves Garlic (fresh minced garlic is ideal)
- 2 tbsp Chili powder (adjust based on spice tolerance)
- 1 tsp Cumin
- 1 can Diced tomatoes (canned or fresh)
- 1 cup Enchilada sauce (homemade or store-bought)
- 1 cup Chicken broth (can use vegetable broth for vegetarian option)
- 8 Corn tortillas (warm them beforehand to prevent cracking)
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 1 cup Sour cream (optional for drizzling)
Instructions
- Preheat your oven to 350°F.
- Sauté chopped onions in a skillet over medium heat until they’re translucent, about 5 minutes.
- Brown the ground beef in the same skillet for 7-10 minutes, breaking it apart as it cooks.
- Stir in taco seasoning and diced tomatoes into the beef mixture. Let it simmer for another 5 minutes.
- Prepare your tortillas by warming them slightly in the microwave or on a hot skillet for about 30 seconds each.
- Fill each tortilla with a generous scoop of the beef mixture and sprinkle with cheese before rolling them up tightly.
- Arrange the rolled enchiladas seam-side down in a greased baking dish.
- Top with red enchilada sauce.
Notes
- This recipe can easily be adjusted for spice tolerance by modifying the amount of chili powder.
- For a vegetarian option, substitute the ground beef with a plant-based meat alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg