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beef enchiladas

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Beef Enchiladas

There's something about beef-filled tortillas smothered in a blanket of cheese and sauce that just has everyone coming back for more. You can use canned enchilada sauce to keep this recipe easy to do.

Ingredients

  • 2 10-oz. cans enchilada sauce (about 2 cups)
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 lb. lean ground beef
  • 1 4-oz. can diced green chiles, drained
  • 8 8-inch flour tortillas
  • 2 c. shredded sharp cheddar cheese
  • Thinly sliced red onion, for garnish
  • Chopped fresh cilantro, for garnish
  • Sour cream, for serving

Direction

  1. Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Bring the sauce a simmer over medium heat; Remove from the heat and set aside.
  2. In a large skillet, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 minutes more. Remove from the heat, and let cool slightly.
  3. Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.
  4. Preheat the oven to 375°. Spoon 1/2 cup of the warmed enchilada sauce into the bottom of a 13x9-inch baking dish. Working with one tortilla at a time, spoon 1/2 cup of the beef mixture down the center of a tortilla; sprinkle with 2 tablespoons cheese. Roll the tortilla up to enclose the filling, and place in the baking dish seam-side down. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the enchiladas. Top with the remaining 1 cup cheese.
  5. Bake until the cheese is golden and bubbly and the tortillas are toasted, 20 to 25 minutes. Let cool 10 minutes; top with red onion and cilantro just before serving with sour cream, if you like.