Ingredients
Scale
- 1 lb ground beef (or chuck roast)
- 12 corn tortillas
- 2 cups enchilada sauce (red or green)
- 1 cup shredded cheese (Monterey Jack or queso fresco)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- Salt and pepper to taste
- 1/4 cup diced onion (optional)
- Fresh cilantro for garnish (optional)
- Sour cream (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the ground beef until browned, draining excess fat. Add cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir in diced onions if using.
- Warm the tortillas briefly in a pan or microwave to prevent cracking.
- Spread a thin layer of enchilada sauce on each tortilla. Place a portion of the beef mixture on the tortilla and roll it tightly.
- Arrange the rolled tortillas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro, sour cream, and additional toppings if desired.
- Serve and enjoy!
Notes
- For extra flavor, try using a mix of beef and shredded chicken.
- You can freeze assembled enchiladas before baking for a quick meal later.
- Adjust spice levels by adding more or fewer chili peppers in the sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg