Ingredients
Scale
- 1 pound ground beef (80/20 preferred)
- 12 corn or flour tortillas (6-inch)
- 28 ounces red enchilada sauce (canned or homemade)
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic. Drain off any excess fat and stir in the chili powder and ground cumin.
- Step 2: Pour about 1/2 cup of the enchilada sauce into the beef mixture to create the filling; stir well and set aside. Pour the remaining enchilada sauce into a separate shallow dish.
- Step 3: Dip each tortilla briefly into the shallow dish of enchilada sauce to soften it. Lay the softened tortilla flat, spoon about 1/4 cup of the beef filling down the center, and sprinkle with a small amount of cheese.
- Step 4: Roll the tortilla tightly and place it seam-down in a greased 9×13 inch baking dish. Repeat this process until the filling is fully used and the dish is filled with rolled enchiladas.
- Step 5: Pour any remaining enchilada sauce evenly over the rolled enchiladas in the baking dish. Top generously with the remaining shredded cheese.
- Step 6: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is heated through. Allow to rest for 5 minutes before serving.
Notes
- To store leftovers or prep ahead, cover the baked enchiladas tightly with foil and refrigerate for up to 3 days, or wrap the whole unbaked dish securely and freeze for up to 3 months.
- For best reheating results, cover individual portions loosely with foil and bake at 350°F (175°C) until warmed through (about 15 minutes) to prevent the tortillas from hardening in the microwave.
- Serve these enchiladas immediately after the 5-minute rest alongside a dollop of sour cream or crema and a sprinkle of fresh cilantro for a bright, authentic finish.
- Maximize flavor by ensuring you fully drain the excess fat after browning the 80/20 ground beef; leaving too much grease will result in a soggy filling once mixed with the enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 medium enchiladas
- Calories: 460
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Protein: 5g