Spicy Beef Enchiladas
It’s enchilada time (AKA my favorite time). Enchiladas are by far one of my most favorite dinners. Tortillas, meat, CHEESE. Yes, please!
I’ve actually never made beef enchiladas as I typically go for cheese or chicken so it was time to change things up! These enchiladas were just as delicious as I hoped and had a little kick to them thanks to the chili powder!
To make these, you will just need to cook up some lean ground beef with some oil and spices like chili powder, cumin, and paprika. I also added some canned green chiles. You could also add diced onion, but I used onion powder because my husband does not like them. If you don’t like spicy, you can cut the chili powder in half.
Now of course, the enchilada sauce is super important and I’m very picky about enchilada sauce. I like to use my homemade enchilada sauce, but of course, if you want to make this STAT, you can use whatever brand of canned or jarred enchilada sauce you enjoy! You will just need about 28 ounces (3 1/2 cups) worth.
I tend to change up tortillas in my house, sometimes I use corn and sometimes I use flour. Either one works fine for this recipe. I prefer corn for a more authentic flavor and texture, but both are delicious! Roll ’em up with the tasty beef mixture and CHEESE. Lots of cheese! Pour more sauce on top, bake, and enjoy! Super simple and super delish!
I like to serve these with some guac on the side and sour cream, sliced olives, cilantro, you know, all the good stuff!
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 ounce can diced green chiles, drained
- 28 ounces enchilada sauce (canned or homemade)
- 3 cups grated sharp cheddar cheese
- 8 corn or flour tortillas
- Preheat oven to 350 degrees F. In a skillet over medium high heat, add the olive oil and beef. Break up the beef as it begins to cook with a spatula. Stir in the spices and salt. Cook until the meat begins to brown. Stir in 2/3 cup of the enchilada sauce. Remove from the heat and set aside.
- Pour in approx. 3/4 cup of the sauce on the bottom of a 9x13 baking dish. If using corn tortillas, wrap in a damp paper towel and heat in the microwave for 45 seconds (this prevents them from cracking while rolling). Take one tortilla, spoon about 3 tablespoons of the beef mixture into the middle with a 2-3 tablespoons of the cheddar cheese. Roll the tortilla up as tightly as you can and place seam-side down into the baking dish. Repeat with remaining ingredients. Pour the remaining sauce evenly on top of the rolled enchiladas. Top with remaining cheese.
- Cover the dish with foil and bake 20 minutes. Remove the foil and continue baking for another 5-10 minutes until bubbly and the cheese is fully melted. Serve with avocado, sour cream, etc.
Feel free to swap the beef for ground chicken or ground turkey if desired.
Serving Size:2 enchiladas
Amount Per Serving: Calories: 595Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 135mgSodium: 1744mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 40g