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Beef Enchiladas

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These beef enchiladas are packed with seasoned ground beef, green chiles, and melty cheddar cheese, all baked in a rich enchilada sauce. A comforting and flavorful dish perfect for family dinners.

Ingredients

  • 2 10-oz. cans enchilada sauce (about 2 cups)
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 1 tbsp. olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 lb. lean ground beef
  • 1 4-oz. can diced green chiles, drained
  • 8 8-inch flour tortillas
  • 2 c. shredded sharp cheddar cheese
  • Thinly sliced red onion, for garnish
  • Chopped fresh cilantro, for garnish
  • Sour cream, for serving

Instructions

  1. Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the sauce and bring to a simmer over medium heat. Remove from heat and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground beef and remaining spice mixture; cook until browned and crumbly, about 8 minutes. Stir in green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 more minutes. Remove from heat and let cool slightly.
  3. Place tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds to soften.
  4. Preheat oven to 375°F. Spread 1/2 cup of enchilada sauce in a 13×9-inch baking dish. Fill each tortilla with about 1/2 cup beef mixture and 2 tablespoons cheese, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with remaining cheese.
  5. Bake for 20 to 25 minutes until cheese is bubbly and golden. Let cool for 10 minutes, then garnish with red onion and cilantro. Serve with sour cream if desired.

Notes

  • You can substitute ground turkey for a leaner option.
  • Corn tortillas can be used instead of flour for a more traditional texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through.
  • Add jalapeños for extra heat if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/beef-enchiladas/