🌮🧀 Classic Beef and Cheese Enchiladas
Ingredients (Serves 4–6):
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1 lb ground beef
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1/2 cup onion, finely chopped
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2 cloves garlic, minced
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1 (10 oz) can red enchilada sauce (or homemade)
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8–10 flour or corn tortillas
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2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
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1/2 tsp cumin
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1/2 tsp chili powder
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Salt & pepper, to taste
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Optional: sliced olives, chopped cilantro, sour cream, green onions for topping
👩🍳 Instructions:
1. Make the Filling:
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In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
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Add garlic, cumin, chili powder, salt & pepper. Cook 1 more minute.
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Stir in 1/4 cup of enchilada sauce to moisten. Remove from heat.
2. Assemble the Enchiladas:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 baking dish and spread a thin layer of enchilada sauce on the bottom.
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Warm tortillas slightly (to make them pliable).
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Spoon 2–3 tablespoons of beef and a sprinkle of cheese onto each tortilla, roll up, and place seam-side down in the dish.
3. Sauce & Bake:
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Pour remaining enchilada sauce over the rolled tortillas.
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Sprinkle with remaining cheese.
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Cover with foil and bake for 20 minutes, then uncover and bake another 5–10 minutes, until cheese is melted and bubbly.
4. Serve:
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Top with your favorites: sour cream, green onions, cilantro, avocado, or jalapeños.
🔄 Variations:
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Chicken Enchiladas: Use shredded rotisserie chicken instead of beef.
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Vegetarian: Use black beans, corn, sautéed mushrooms, or roasted veggies.
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Green Enchiladas: Swap red sauce for green tomatillo sauce.
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Creamy Version: Add a little sour cream or cream cheese to the filling.
Would you like a green chile chicken enchiladas, white sauce version, or a freezer-friendly batch recipe next