Description
A classic comfort dish featuring savory ground beef, rich tomato-based sauce, and melted cheese wrapped in soft corn tortillas.
Ingredients
Scale
- 1 pound ground beef
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon cooking oil
- Salt and black pepper to taste
- 12 pieces corn tortillas
- 2 cups red enchilada sauce
- 1 can diced tomatoes (14.5 oz)
- 3 cups shredded cheese (Mexican blend or Monterey Jack)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Brown the ground beef with onion and garlic in a skillet; season with cumin, chili powder, salt, and pepper.
- Stir in half the diced tomatoes and 1 cup of cheese to the beef mixture; remove from heat.
- Warm tortillas until pliable to prevent cracking.
- Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in a 9×13 baking dish.
- Pour remaining sauce and tomatoes over rolls, top with remaining cheese, cover, and bake at 375°F for 20 minutes; uncover and bake 5-10 minutes more until bubbly.
- Let rest 5 minutes before garnishing with cilantro and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unbaked assembled enchiladas for up to 3 months. Reheat in oven at 350°F until internal temperature reaches 165°F.