Cheesy Mexican dinner favorite (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 jalapeño pepper, stem and seeds removed, minced
04 -
1 pound lean ground beef
05 -
2 cloves garlic, minced
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1 3/4 cups easy enchilada sauce, divided
08 -
8 large flour tortillas
09 -
2 cups shredded Mexican-blend cheese, divided
→ Optional Toppings
10 -
Diced onions
11 -
Chopped fresh cilantro
12 -
Sour cream
13 -
Shredded lettuce
# Instructions:
01 -
Preheat your oven to 350°F to get it nice and hot for baking those enchiladas to perfection.
02 -
Heat the olive oil in a large skillet over medium-high heat. Toss in the diced onions and minced jalapeño, then sauté for about 5 minutes until they become soft and translucent, stirring occasionally.
03 -
Add the ground beef, minced garlic, and kosher salt to the skillet. Break up the meat into smaller pieces with a wooden spoon. Let it cook for 6-8 minutes, stirring now and then, until the beef is nicely browned throughout.
04 -
Stir in 1/4 cup of enchilada sauce to the beef mixture and remove from heat. Give it a taste and add more salt if needed – trust your taste buds here!
05 -
Arrange the tortillas on a plate and microwave them for about a minute, flipping halfway through, until they're warm and pliable. This makes them much easier to roll without cracking.
06 -
Pour 1/4 cup of enchilada sauce into a 9x13 baking dish, spreading it evenly across the bottom to create a flavorful base for your enchiladas.
07 -
Fill each tortilla with an even amount of the beef mixture and sprinkle with some of the 3/4 cup of shredded cheese. Roll them up tightly and place them seam-side down in your prepared baking dish.
08 -
Pour the remaining 1 1/4 cups of enchilada sauce over your rolled tortillas, making sure to cover them completely. Top everything with the remaining 1 1/4 cups of shredded cheese until you can barely see the sauce underneath.
09 -
Slide the dish into your preheated oven and bake for 20 minutes, until the cheese is completely melted and bubbling with delicious promise.
10 -
Serve these beauties immediately while they're hot, and let everyone garnish with their favorite toppings like diced onions, fresh cilantro, cool sour cream, or crisp shredded lettuce.
# Notes:
01 -
This recipe uses my homemade enchilada sauce, but you can substitute your favorite store-bought version if you're short on time.
02 -
These enchiladas keep well in an airtight container in the refrigerator for up to 4 days.
03 -
To freeze, cool completely in the fridge first, then either wrap in aluminum foil or transfer to freezer-safe containers.