How To Make Beef Enchiladas
Recreate a Mexican favorite right at home with this beef enchiladas recipe! It’s loaded with seasoned beef and smothered in a red enchilada sauce.
Heat the oven to 350 degrees F.
Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
Cook the ground beef in a large sauté pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.
Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of the remaining grease, and discard the rest.
Add the onion to sauté pan, then cook for 5 minutes in the reserved 1 tablespoon of grease until it is soft and translucent.
Stir in the green chilies and beans, then cook for 1 minute to warm, stirring occasionally.
Remove the pan from the heat, then stir the ground beef and ¼ cup of enchilada sauce into the onion mixture until combined. Set aside.
Set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese.
Lay out a tortilla, then spread 2 tablespoons of sauce over the surface of the tortilla.
Portion about ⅛ of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese.
Roll up the tortilla, then place it in the prepared baking dish. Repeat with the remaining ingredients.
Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle with the remaining shredded cheese on top.
Bake uncovered for 20 minutes. Remove from the oven.
Serve garnished with chopped fresh cilantro, and enjoy!
- Calories: 746.89kcal
- Fat: 34.47g
- Saturated Fat: 14.57g
- Trans Fat: 1.01g
- Monounsaturated Fat: 13.24g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 67.85g
- Fiber: 10.56g
- Sugar: 4.41g
- Protein: 41.73g
- Cholesterol: 100.28mg
- Sodium: 657.05mg
- Calcium: 467.93mg
- Potassium: 1235.57mg
- Iron: 6.96mg
- Vitamin A: 86.75µg
- Vitamin C: 35.16mg
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