Ingredients
- Ground Beef (80/20 blend) (1 pound)
- Red Enchilada Sauce (28 ounce can)
- Shredded Monterey Jack and Cheddar Cheese blend (2 cups)
- Corn or Flour Tortillas (12 count)
- Yellow Onion (1 medium, finely diced)
- Chili Powder (1 tablespoon)
- Cumin (1 teaspoon)
- Vegetable Oil (1 tablespoon)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and diced onion, breaking up the beef as it cooks. Once the beef is browned, drain any excess grease, then stir in the chili powder, cumin, and salt/pepper to taste.
- Step 2: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish and spread evenly to coat. Warm the tortillas (either by microwaving them briefly or dipping them quickly in hot oil) to make them pliable and prevent cracking when rolled.
- Step 3: Dip each warmed tortilla completely into the remaining enchilada sauce to soften and coat. Place the coated tortilla on a flat surface, spoon about 2-3 tablespoons of the beef mixture down the center, and sprinkle with a small amount of the shredded cheese.
- Step 4: Tightly roll the tortilla and place it seam-down in the prepared baking dish. Repeat this process until all the filling and tortillas are used, arranging the enchiladas tightly side-by-side in the dish.
- Step 5: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly. Let rest for 5 minutes before serving.
Notes
- Leftover enchiladas keep well; cover the baking dish tightly with foil or plastic wrap and refrigerate for up to 3 days.
- To reheat individual servings without drying out the cheese topping, loosely cover the portion with foil and warm in a 350°F oven for about 10-15 minutes.
- Complete the meal by serving with simple, cool accompaniments like a dollop of sour cream, thinly sliced pickled jalapeños, or a side of refreshing guacamole.
- To ensure your tortillas remain soft and roll easily without tearing, make sure they are thoroughly coated and softened by the warm enchilada sauce before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 large enchiladas
- Calories: 450
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Protein: 3g