Ingredients
For the Beef Filling
- 1 pound ground beef
- 1 small white onion, diced
- 1 garlic clove, minced
- 2 tablespoons taco seasoning (or 1 packet)
- 1/2 teaspoon cumin
- 1/4 cup water
For the Enchiladas
- 8–10 corn tortillas
- 28 ounces red enchilada chile sauce
- 2–3 cups freshly shredded cheddar jack cheese
Optional Toppings
- Sour cream
- Pico de gallo or salsa
- Diced avocado
- Fresh cilantro
Instructions
- Cook the Onions: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add the diced onions and cook, stirring frequently, until they start to soften.
- Brown the Beef: Add the ground beef and minced garlic to the skillet. Cook, breaking up the beef with a spoon, until it is no longer pink (about 5-7 minutes). Drain away excess grease or blot with paper towels.
- Season the Filling: Sprinkle the taco seasoning and cumin over the beef. Add 1/4 cup water, then cook while stirring until the water is absorbed and the meat is well coated with spices.
- Prepare the Baking Dish: Preheat your oven to 350℉. Pour 1/2 cup of enchilada sauce into the bottom of a 13×9-inch baking dish and spread it evenly.
- Warm the Sauce and Tortillas: Heat the remaining enchilada sauce in a small or medium skillet until it just begins to bubble; remove from heat. Wrap the stack of tortillas in a clean kitchen towel, microwave for 30 seconds to 1 minute to soften.
- Assemble the Enchiladas: Dip a tortilla in warm enchilada sauce to coat both sides, then lay flat. Spoon about 3 tablespoons of the beef mixture down the center and top with 1–2 tablespoons shredded cheese. Roll up and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
- Top and Bake: Pour remaining sauce over the rolled enchiladas and sprinkle with the rest of the cheese. Bake uncovered for 25 minutes, or until cheese is melted and sauce is bubbly.
- Serve: Let the enchiladas sit 5–10 minutes before serving. Garnish with toppings such as sour cream, pico de gallo, avocado, green onions, or cilantro as desired.
Notes
- You can make 8–14 enchiladas depending on the amount of meat used per tortilla. Using 1/4 cup of meat per tortilla yields 8-9 enchiladas.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in an oven at 350℉ until warmed through.
- For freezing, bake the enchiladas and cool completely before covering tightly and freezing (up to 6 months). Thaw overnight in the fridge and reheat at 350℉ until hot.
- To prep ahead, assemble the enchiladas up to baking and refrigerate for up to 2 days. Let sit at room temperature for 15-30 minutes before baking.
- Customize with your favorite toppings such as sliced green onions, or switch up the cheese blend for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe (about 1-2 enchiladas)
- Calories: 454
- Sugar: 10g
- Sodium: 1516mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 91mg
