Description
A classic comfort food that balances savory, spiced ground beef with melted cheese, wrapped in corn tortillas and smothered in red enchilada sauce.
Ingredients
Scale
- 1 pound ground beef (450g)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups red enchilada sauce (480ml)
- 3 cups shredded Monterey Jack or Cheddar cheese (340g)
- 12 small corn tortillas (6-inch size)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- fresh cilantro leaves (optional)
- sliced green onions (optional)
Instructions
- Brown the ground beef with diced onion and garlic in a skillet over medium-high heat. Drain excess fat.
- Season the beef with cumin, chili powder, salt, and pepper. Stir in 1 cup of enchilada sauce and simmer for 2 minutes.
- Warm corn tortillas in a microwave or dry skillet until pliable to prevent cracking.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with beef mixture and cheese, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the rolls and top with remaining cheese. Bake covered for 20 minutes, then uncovered for 5-10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked enchiladas for up to 3 months. Reheat in the oven at 350°F until heated through.