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Beef Enchiladas

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Ground Beef Enchiladas bursting with authentic Mexican flavors, featuring juicy seasoned beef, two kinds of melted cheese, and a rich homemade red enchilada sauce. Easy to prepare and perfect for family dinners or meal prep.

Ingredients

1 recipe red enchilada sauce

1 1/2 pounds lean ground beef

1 onion, chopped (or substitute 1 tsp onion powder)

1 teaspoon beef bouillon or better than bouillon

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 4 oz. can mild chopped green chiles

1 15 oz. can black beans, rinsed and drained

1 1/2 cups shredded Monterrey Jack cheese, divided

1 1/2 cups shredded cheddar cheese, divided

8–10 medium (8-inch) flour tortillas or 10–12 quality corn tortillas (e.g., La Tortilla Factory)

Optional garnishes: sour cream, pico de gallo, tomatoes, avocados, avocado crema, olives, cilantro

Instructions

  1. Preheat oven to 350°F. Prepare enchilada sauce according to your preferred recipe or use store-bought.
  2. If using corn tortillas (recommended), flash fry each tortilla in a skillet with enough oil to cover the bottom, about 10 seconds per side until soft with bubbles but not browned. Drain on paper towels.
  3. Brown the ground beef and onions in a large skillet over medium heat. Add beef bouillon and seasonings, breaking up the meat as it cooks.
  4. Stir in ½ cup enchilada sauce, green chilies, and black beans. Let cool slightly.
  5. Mix in 1 cup Monterrey Jack and 1 cup cheddar cheese. Set aside.
  6. Lightly grease a 9×13 baking dish and spread ½ cup enchilada sauce evenly on the bottom.
  7. Fill each tortilla with about a heaping ½ cup of beef mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  8. Pour remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining Monterrey Jack and cheddar cheese.
  9. Cover tightly with foil and bake for 30-35 minutes until bubbly and cheese is melted.
  10. Garnish with chopped cilantro and other toppings as desired. Serve warm with sour cream or Greek yogurt.

Notes

Vegetarian option: replace ground beef with sautéed mushrooms or a mix of beans and vegetables.

Spicier: add diced jalapeños or increase chili powder and cumin.

Cheese variations: swap Monterrey Jack for pepper jack or mozzarella.

Tortilla choice affects texture and flavor; corn tortillas recommended for authenticity.

Store leftovers in airtight container refrigerated up to 4 days; freeze up to 3 months.

Reheat covered with foil at 350°F or microwave individual portions covered.

Flash frying tortillas is optional but recommended to prevent tearing and add softness.

Nutrition

Find it online: https://chocolatecoveredamy.com/beef-enchiladas/