Ingredients for Beef Cheese Enchiladas
- 1 lb ground beef
- 1/2 medium onion, chopped
- 1 tsp garlic salt
- 2 tbsp olive oil
- Flour
- Garlic Powder
- Onion Powder
- 1 tsp dried oregano
- 2 tbsp chili powder
- Dried Basil
- 1 tbsp ground cumin
- Dried Coriander
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup water
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 tsp paprika
- 1 (4 ounce) can diced green chilies
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can tomato puree
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How to Make Beef Cheese Enchiladas
- Brown 1 lb ground beef with 1/2 medium onion (chopped) and 1 tsp garlic salt in a large skillet over medium-high heat until the pink is gone.
- Remove beef from skillet and set aside. Drain off any excess grease.
- Add 2 tbsp olive oil to the same skillet.
- Add 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1/2 tsp cayenne pepper (optional), 1/4 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1 (15 oz) can diced tomatoes (undrained), 1 (4 oz) can diced green chilies, 1 (10 oz) can enchilada sauce, and stir over medium heat until fragrant (about 2-3 minutes).
- Stir in 1 (15 oz) can tomato puree and cook until well combined (about 1 minute).
- Stir in 1 cup beef broth and 1/2 cup water.
- Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until slightly thickened. Taste and adjust seasoning as needed.
- Preheat oven to 400°F (200°C).
- Lightly coat a 9x13 inch baking dish with 2 tablespoons of the sauce.
- In a shallow dish, pour 1 cup of the enchilada sauce.
- Dip each tortilla (12 corn or flour tortillas) into the sauce until softened but not falling apart.
- Place one softened tortilla in the prepared baking dish.
- Fill each tortilla with approximately 1/12 of the beef mixture and 1/12 of 2 cups shredded Monterey Jack cheese.
- Roll up the tortilla and place seam-down in the baking dish.
- Repeat with remaining tortillas.
- Pour the remaining sauce evenly over the enchiladas.
- Sprinkle 1 cup shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
21g
Fat
160g
Carbs
16g
