Savory Beef Enchiladas (Print Version)
Tender spiced beef and melted cheese in soft tortillas with rich red sauce, baked until golden and bubbly.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 can (10 oz) diced tomatoes with green chilies, drained
→ Enchilada Assembly
12 - 8 large flour tortillas (8-inch)
13 - 2 cups shredded cheddar cheese
14 - 2 cups shredded Monterey Jack cheese
15 - 2 cups red enchilada sauce
16 - 2 tbsp chopped fresh cilantro
17 - 1/2 cup sour cream
# How to Cook:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with green chilies. Simmer for 2-3 minutes, then remove from heat.
06 - Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
07 - Lay out tortillas. Fill each with about 1/3 cup beef mixture and a sprinkle of each cheese. Roll up tightly and place seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
09 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
10 - Garnish with chopped cilantro. Serve hot with sour cream.
# Expert Advice:
01 -
- The beef filling gets incredibly flavorful from a blend of spices that Ive tweaked over years
- Melty cheddar and Monterey Jack create the most irresistible cheese pull
02 -
- Room temperature tortillas are crucial because cold ones crack and split while rolling
- Draining the tomatoes prevents your enchiladas from becoming soggy during baking
03 -
- Mixing a little sauce into the beef filling keeps it extra moist
- Letting the dish rest 5 minutes before serving makes cleaner portions