Description
These Ground Beef Enchiladas are a classic Mexican-inspired dish featuring seasoned ground beef, onions, and green chiles wrapped in soft corn tortillas, smothered in rich red enchilada sauce, and topped with melted cheddar cheese. Baked to perfection, they offer a comforting and flavorful meal perfect for family dinners or gatherings.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4 oz) can diced green chiles
Sauce and Assembly
- 1 (10 oz) can red enchilada sauce
- 8 – 10 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the enchiladas.
- Cook Beef Mixture: In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook for about 7-8 minutes or until the beef is browned and the onions are soft. Drain any excess fat for a leaner dish.
- Season Beef: Stir in ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the spices to infuse the meat mixture.
- Add Sauce and Chiles: Pour half of the enchilada sauce and all the diced green chiles into the skillet with the beef. Stir well and let it simmer for 5 minutes to blend the flavors.
- Prepare Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them, making them easier to roll without breaking.
- Prepare Baking Dish: Lightly coat the bottom of a 9×13 inch baking dish with a small amount of enchilada sauce to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon a portion of the beef mixture onto each softened tortilla. Sprinkle a small amount of shredded cheddar cheese on top, then roll the tortillas tightly and place them seam-side down in the baking dish.
- Add Sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas to cover them thoroughly.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese on top of the sauced enchiladas.
- Bake Covered: Cover the dish with aluminum foil and bake for 15 minutes to allow flavors to meld and cheese to melt under steam.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool for a couple of minutes. Garnish with chopped fresh cilantro and serve with a dollop of sour cream if desired.
Notes
- For extra flavor, you can add a pinch of smoked paprika or crushed red pepper flakes to the beef mixture.
- If you prefer a milder dish, use mild enchilada sauce and omit or reduce chili powder accordingly.
- To make ahead, assemble the enchiladas in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
- Substitute shredded Monterey Jack or a Mexican cheese blend for cheddar to change the flavor profile.
