Description
A delicious Mexican dish featuring rolled corn tortillas filled with seasoned ground beef, smothered in enchilada sauce and topped with melted cheese.
Ingredients
- Corn tortillas: 10-12 tortillas
- Ground beef: 1 pound (450 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Enchilada sauce: 2 cups
- Cheese: 2 cups, shredded (cheddar or Monterey Jack)
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent.
- Add ground beef, season with salt and pepper, and cook for 6-8 minutes until browned. Drain excess fat.
- If making homemade enchilada sauce, combine tomato sauce with spices in a saucepan and heat until simmering.
- Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in a baking dish.
- Place a few tablespoons of beef mixture in the center of a warm tortilla, sprinkle cheese, roll tightly, and place seam-side down in the dish.
- Repeat with remaining tortillas and filling. Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- Overfilling the tortillas can cause them to break.
- Warm tortillas before rolling to prevent cracking.
- Use just enough sauce to coat the enchiladas without making them soggy.
- Let enchiladas rest after baking for easier serving.
- Season the beef filling properly for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: beef enchiladas, Mexican recipe, comfort food, homemade enchiladas