Description
Flour or corn tortillas filled with seasoned ground beef, smothered in tangy enchilada sauce and melted cheese for an easy, comforting weeknight meal.
Ingredients
1 lb lean ground beef
8 flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Sour cream, for topping
Instructions
- Preheat oven to 375 °F (190 °C) and lightly grease a 9×13″ baking dish.
- In a skillet over medium heat, brown ground beef with diced onion until meat is no longer pink and onion is soft (5–7 min); drain excess fat.
- Stir in garlic, cumin, and chili powder; cook 1 min more, then remove from heat.
- Pour ½ cup enchilada sauce into beef mixture and stir to coat.
- Spoon about ⅓ cup of filling into each tortilla, roll up tightly, and place seam-side down in the prepared dish.
- Pour remaining 1½ cups enchilada sauce over enchiladas, then sprinkle evenly with shredded cheese.
- Bake uncovered 20–25 min until cheese is melted, bubbly, and edges of tortillas are lightly golden.
- Let rest 5 min, top with sour cream, and serve.
Notes
Substitute shredded chicken or turkey in place of beef for a lighter option.
Stir in black beans or corn for extra texture and fiber.
Add diced jalapeños or a pinch of cayenne to the filling for heat.
Use corn tortillas and gluten-free sauce to make this gluten-free.
Make ahead: assemble, cover, and refrigerate up to 24 hrs; bake an extra 5 min if cold.
Freeze unbaked: wrap dish tightly and freeze up to 2 months; bake from frozen, adding 10 min covered.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg