Beef Enchiladas

Bringing you the best Beef Enchiladas Recipe! This easy Mexican dish is made with the most deliciously seasoned ground beef rolled up in flour tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. A satisfying dinner that’s sure to be a crowd pleaser!

Course Main

Cuisine Mexican, Tex-Mex

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 45

Servings servings (2 enchiladas each)

Calories 592

Author Kim

Ingredients

2 teaspoons avocado oil (or other oil)
1 1/2 pounds lean ground beef (regular ground beef, ground bison or even ground turkey works)
1/2 cup onion finely diced
1.5 tablespoon chili powder
1.5 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes omit or use less if you're sensitive to spice
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 (10 ounce) cans red enchilada sauce divided (be sure to use mild as needed)
10 8-10-inch flour or corn tortillas* gluten free, as needed (I used ones that were a blend of corn & wheat)
2 cups shredded Mexican blend cheese divided
Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream

Instructions

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook for 3-4 minutes, breaking up the meat into small pieces with a spatula.
Add the onion and cook for 4-5 minutes or until onion has softened and beef has cooked through. Add the seasoning, along with 1 tablespoon of water. Stir until everything is coated in seasoning.
Spread 1 cup of enchilada sauce over the bottom of the baking dish.
Warm the tortillas until soft and pliable.* Place 1 1/2 tablespoons of cheese down the center of each tortilla, then divide the beef mixture evenly among the tortillas.
Roll up each tortilla tightly, then arrange in the baking dish so the seam is down.
Pour 1 cup of enchilada sauce over the tops of the tortilla rolls. Sprinkle the remaining cheese over the sauce. Bake for 20 minutes or until cheese has melted and sauce is bubbling.
Garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!

Notes

*To reduce calories and fat in this recipe use the 96% lean ground beef, light shredded cheese and a lower calorie tortilla.

*To soften corn tortillas, wrap 4 to 5 tortillas at a time in a damp paper towel and cook for about 30 seconds in the microwave. If you’re not using corn tortillas, this probably will not be necessary.

Storing leftovers. Beef enchiladas should be covered tightly in plastic wrap or foil and stored in the refrigerator for up to about 5 days.

To reheat in the oven, cover the pan with foil and bake at 350ºF for approximately 30 minutes or until hot and bubbly. To reheat in the microwave, transfer individual servings to a microwave safe plate, cover loosely and heat for 45 seconds to 1 minute. Continue to microwave at 30 second intervals until heated through.

Freezing. These will keep well in a freezer-safe, airtight container in the freezer for up to 3 months. If you plan to freeze the whole pan, we recommend adding the sauce and cheese on top just before baking. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.

Nutrition