Beef Enchilada Recipe
This Beef Enchilada Recipe is a must-try! Tender beef wrapped in tortillas and smothered in homemade sauce and cheese will have everyone asking for seconds!
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 1.5 pounds ground beef
- 3 tablespoons vegetable or canola oil
- 10 pieces tortillas Flour or corn, choose based on your preference.
- 8 ounces sour cream
- to taste cilantro optional, for garnish
- 2 cups grated Monterey Jack cheese
- 1 homemade enchilada sauce a flavorful sauce that brings the whole dish together
Instructions
- Start by making your homemade enchilada sauce. In a saucepan, heat some oil over medium heat, then add chili powder, garlic powder, and cumin. Stir for about 30 seconds, then add tomato sauce and simmer for 10 minutes. Season with salt and pepper to taste.
- In a large skillet, heat 3 tablespoons of vegetable or canola oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
- In a mixing bowl, combine the cooked ground beef with 1/2 cup of the enchilada sauce and 1/2 of the grated cheese. Mix until well combined.
- Preheat your oven to 350°F (175°C). Take a tortilla and spread a small amount of enchilada sauce on it. Spoon a portion of the beef mixture onto the tortilla, roll it up, and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over them, ensuring they are well covered. Sprinkle the remaining grated Monterey Jack cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve with a dollop of sour cream and a sprinkle of fresh cilantro if desired. Enjoy your homemade Beef Enchiladas!
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For freezing, assemble before baking and freeze. Reheat covered with foil.
- Try using ground turkey or chicken for a leaner option.
- Warm tortillas slightly before assembling to make them pliable.
- Customize with different cheeses, like cheddar or pepper jack.