Description
This Beef Enchiladas recipe features tender ground beef cooked with enchilada sauce and green chiles, wrapped in soft taco shells and baked with melted cheddar cheese for a comforting and flavorful Mexican-inspired dish.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- ½ cup enchilada sauce (from the 19 ounce can)
- 4.5 ounce can chopped green chiles
Other Ingredients
- 19 ounce can red enchilada sauce
- 10 soft taco shells, 6 inches each
- 2 cups shredded cheddar cheese
- Non-stick spray (for baking dish)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375 degrees Fahrenheit and spray a 13×9 inch baking dish with non-stick spray to prevent sticking. Set aside.
- Cook Ground Beef: In a nonstick skillet, cook the ground beef over medium-high heat for 5-7 minutes or until fully cooked. Drain excess grease from the beef to keep the dish from being too oily.
- Combine Beef Mixture: Stir in ½ cup of the enchilada sauce and the chopped green chiles into the cooked ground beef until well combined, infusing the meat with flavor.
- Spread Sauce in Baking Dish: Evenly spread ½ cup of the enchilada sauce on the bottom of the prepared baking dish to create a flavorful base for the enchiladas.
- Assemble Enchiladas: Lay each tortilla flat, then spoon about ¼ cup of the beef mixture down the center of each. Sprinkle approximately 1 tablespoon of shredded cheddar cheese over the beef. Roll up the tortillas tightly around the filling and place each seam side down in the baking dish.
- Add Sauce and Cheese on Top: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish, then sprinkle the remaining shredded cheddar cheese on top to create a cheesy crust when baked.
- Bake the Enchiladas: Bake in the preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is melted and slightly browned.
- Rest and Serve: Let the enchiladas sit for 5 minutes after baking to set and cool slightly before serving, ensuring the flavors meld and the filling is stable.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For extra heat, add chopped jalapeños to the beef mixture.
- Use corn tortillas for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with sour cream, guacamole, or fresh cilantro for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
