Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (10 oz) can enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, diced tomatoes, chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown ground beef over medium heat. Drain excess fat.
- Add onion, garlic, cumin, chili powder, salt, and pepper. Cook until onions soften.
- Pour 1/2 cup of enchilada sauce into a baking dish.
- Fill each tortilla with beef mixture and cheese, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve with optional toppings if desired.
Notes
- Use corn tortillas for gluten-free enchiladas.
- Leftovers store well in the fridge for up to 3 days.
- For extra spice, add diced jalapeños to the filling.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg