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Ground Beef Enchiladas Recipe

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4.3 from 2 reviews

Delicious ground beef enchiladas made with a flavorful homemade or canned enchilada sauce, seasoned beef filling, and melted sharp cheddar cheese, baked to perfection with warm corn tortillas and garnished with fresh green onions, cilantro, and a dollop of sour cream or Greek yogurt.

Ingredients

Enchilada Sauce

  • 15 ounces Homemade Enchilada Sauce (or 1 (15-ounce) can enchilada sauce)

Beef Filling

  • 1 tablespoon canola oil (or similar neutral cooking oil, plus additional as needed)
  • 1 pound lean ground beef
  • 1 medium white onion, diced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeds and membranes removed, finely chopped
  • 3 tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¾ cup shredded sharp cheddar cheese (divided)

Other

  • 16 corn tortillas
  • Nonstick cooking spray
  • ¾ cup shredded sharp cheddar cheese (reserved from the total 1 ½ cups)
  • Chopped green onions and cilantro (for serving)
  • Sour cream or plain Greek yogurt (for serving)

Instructions

  1. Prepare Oven and Dish: Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
  2. Brown the Beef: Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the ground beef, diced onion, kosher salt, and black pepper. Cook, breaking apart the meat with a wooden spoon, until the beef is browned and nearly cooked through, about 5 minutes.
  3. Add Spices and Cook: Stir in the minced garlic, finely chopped jalapeño, chili powder, cumin, and oregano. Cook for 2 minutes until the spices are fragrant and the beef is fully cooked with no pink remaining. Taste and adjust salt and pepper if needed. Remove from heat and stir in ¾ cup of shredded cheddar cheese until melted and combined.
  4. Warm the Tortillas: Lightly coat a rimmed baking sheet with nonstick spray and evenly arrange the corn tortillas on it (they can overlap). Spray the tops lightly with cooking spray. Bake in the preheated oven for 5 minutes until the tortillas are warm and pliable for easy rolling.
  5. Assemble Enchiladas: Carefully handle the warm tortillas. Spread about ¼ cup of the beef filling down the center of each tortilla. Roll each tortilla tightly around the filling and place seam side down in the baking dish, snuggling enchiladas close in two rows of seven.
  6. Top and Bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas and spread with the back of a spoon. Sprinkle the remaining ¾ cup cheddar cheese on top. Bake in the oven for 15 to 20 minutes until the enchiladas are hot, bubbly, and cheese is melted.
  7. Garnish and Serve: Remove from oven and sprinkle generously with chopped green onions and cilantro. Let the enchiladas cool for a few minutes before serving with a side of sour cream or plain Greek yogurt.

Notes

  • To make this recipe gluten-free, ensure that the enchilada sauce and tortillas are certified gluten-free.
  • For a spicier dish, leave some seeds in the jalapeño or add extra chili powder.
  • Substitute ground turkey or chicken for a leaner protein alternative.
  • You can prepare the enchiladas in advance and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.
  • Use sharp cheddar cheese or a Mexican blend cheese for traditional flavor.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipeplenty.com/ground-beef-enchiladas-recipe/