Easy Cheesy Beef Enchiladas
Here’s a quick and easy weeknight meal everyone is sure to love. Serve alongside our authentic Mexican rice, Enjoy!
Servings: 6
Ingredients
ENCHILADAS:
- 1 T. vegetable oil plus more for frying the tortillas
- 1/2 med. white or yellow onion diced
- 1 jalapeno seeded and diced (If you like it spicy do not seed)
- 4 cloves garlic pressed
- 1 lb. 96% lean ground beef
- 2 T. taco seasoning
- 1 (10 oz.) can medium red enchilada sauce
- 2 T. chopped cilantro plus more for garnish
- 1 (19 oz.) can red enchilada sauce mild or medium, divided
- 1 (16 oz.) pkg. shredded Cheddar, Colby Jack, or Mexican cheese blend
- 12 corn tortillas
CHOICE OF TOPPINGS:
- Diced tomatoes
- Sliced jalapenos
- Sliced black olives
- Chopped green onions
- Chopped cilantro
- Guacamole or diced avocados
- Salsa
- Sour cream
- Lime wedges for serving
Instructions
- ENCHILADA SAUCE AND FILLING: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium heat. Add the diced onions and jalapenos, sauté until the onions begin to soften and turn translucent about 3-4 minutes. Stir in garlic and cook for 1 minute more.
- Add the ground beef to the skillet and brown until cooked through. Add the taco seasoning and one (10 oz.) can of medium enchilada sauce and simmer over low heat until reduced slightly.
- TORTILLAS: Meanwhile, in a small skillet over medium heat, lightly fry the corn tortillas one at a time in a bit of vegetable oil for 30 seconds on each side. (Tortillas should be pliable for rolling, not crisp.) Place them on a plate lined with paper towels. Place a paper towel in between each tortilla and repeat.
- Once the filling has reduced slightly, stir in the fresh chopped cilantro, and remove from the heat.
- Preheat the oven to 400 degrees. Spray a 9×13-inch baking dish with non-stick cooking spray.
- TO ASSEMBLE: Spread a 1/2 cup of enchilada sauce in the bottom of the baking dish.
- Evenly divide the beef mixture into each corn tortilla (about ¼ cup), then top with cheese, roll, and place them seam side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
- Cover the baking dish with foil and bake for 20-30 minutes until heated through and hot and bubbly.
- TO SERVE: Remove from the oven and top with your choice of toppings. (I chose to top mine with cherry tomatoes, black olives, white onion, jalapeno, and cilantro. I served them with salsa, guacamole, and sour cream on the side.)
Notes
Frying the corn tortillas prevents the enchiladas from becoming soggy.