A simple and delicious recipe for Beef Enchiladas with Red Sauce, perfect for a family dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 ounces) tomato sauce
1 can (4 ounces) diced green chilies
8 flour tortillas (8-inch)
2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.
Stir in the cumin, chili powder, salt, and black pepper. Cook for another 2 minutes.
Add the tomato sauce and diced green chilies to the skillet. Stir to combine and let simmer for 5 minutes.
To assemble the enchiladas, spoon about 1/4 cup of the beef mixture onto each tortilla. Sprinkle with a little cheese, then roll up the tortilla and place it seam-side down in a greased 9×13-inch baking dish.
Once all tortillas are filled and placed in the dish, pour any remaining beef mixture over the top and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let cool for a few minutes before serving. Top with sour cream and cilantro, if desired.
Notes
For a spicier kick, add diced jalapeños to the beef mixture.
To make it vegetarian, substitute the ground beef with black beans or lentils and adjust the spices to taste.