Description
Delightful and satisfying beef enchiladas enveloped in red sauce, perfect for weeknight dinners and gatherings.
Ingredients
- 1 lb ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups red enchilada sauce (store-bought or homemade)
- 1/2 tsp chili powder (optional for extra spice)
- 8-10 medium flour or corn tortillas
- 1/2 cup shredded cheddar cheese (for topping)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onions are translucent, about 6-8 minutes. Drain any excess grease.
- Add chili powder, cumin, smoked paprika, salt, and black pepper to the beef mixture. Stir well.
- Warm the tortillas in a dry skillet. Place a spoonful of the beef filling on each tortilla, sprinkle cheese, and roll tightly.
- Arrange the rolled enchiladas seam side down in a baking dish. Pour red enchilada sauce over them and top with reserved shredded cheese.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until cheese is bubbling and golden brown.
- Allow to cool slightly, garnish with chopped cilantro if desired, then serve.
Notes
For a creamier texture, add a layer of cheese before rolling the tortillas. Leftovers can be stored in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican