Beef Enchiladas

10
Servings
30m
Prep Time
15-20m
Cook Time
45m
Ready In


"These are pretty basic but very good enchiladas"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (307.2 g)
  • Calories 573.6
  • Total Fat - 28.6 g
  • Saturated Fat - 12 g
  • Cholesterol - 93.8 mg
  • Sodium - 1505 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 6.1 g
  • Sugars - 7.4 g
  • Protein - 37.3 g
  • Calcium - 504.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add in salt, pepper and garlic powder; continue cooking until spices are combined with the beef. Mix in 1/4 cup of enchilada sauce into brown meat and stir until well-combined.

FOR THE ASSEMBLY


Step 2

Preheat oven to 350º F.

Step 3

Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish.

Step 4

Drizzle oil into the bottom of a skillet over a medium-low heat. Add corn tortillas, one at a time, and cook for about 1 minute each (DO NOT not allow to become crispy).

Step 5

Separate the cooked beef mixture into 8 even portions.

Step 6

Drain 1 tortilla, then layer on beef, sour cream, shredded cheese (using how much you like but save at least 2 cups to sprinkle on top) and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Repeat with remaining 7 tortillas.

Step 7

Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.

Step 8

Place in oven and bake 15-20 minutes, or until cheese has fully melted.

Step 9

Remove from oven and top with additional cilantro, if desired.

Tips & Variations


No special items needed.

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