Beef Enchiladas

Yield: 4 servings

Take your taste buds "South of the Border" with these easy Ground Beef Enchiladas that are packed with bold Mexican flavors. Great for a weeknight dinner!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For the enchiladas

1 pound lean ground beef
1 medium onion, chopped
1/2 cup sour cream
2 cups (8 ounces) shredded Cheddar cheese, divided
2 tablespoons fresh chopped parsley
1/4 teaspoon ground black pepper
Homemade Enchilada Sauce
8 corn tortillas
vegetable oil, for frying

Topping Suggestion

Additional shredded Cheddar cheese, for topping
Additional sour cream, for topping
Sliced green onion, for topping
Guacamole
Salsa

Instructions

Preheat the oven to 350°F.
In a skillet over medium heat, brown and crumble the ground beef with the onion until beef is no longer pink; drain. Stir in the sour cream, 1 cup of Cheddar cheese, parsley, and pepper. Cover and set aside.
Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.
Add about 1/2-inch of oil to a medium skillet. Heat over medium-high heat. Once the oil is hot, fry tortillas one at a time for 3-5 seconds on each side, just enough to soften the tortillas. Drain and place on a cooling rack place over a cookie sheet to cool. Repeat with remaining tortillas.
Dip each tortilla into the enchilada sauce to coat both sides. Place the tortilla on a plate and place about 1/4-cup of the beef mixture onto the tortilla; roll the tortilla around the filling. Place the tortilla in an ungreased 11x7x2-inch baking dish. Repeat with remaining tortillas. Pour any remaining sauce over the enchiladas. Evenly sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 20-25 minutes or until bubbly. Garnish with additional shredded cheese, sour cream, and green onions. Serve with Guacamole and Salsa, if desired.

Notes

Use corn tortillas for a more authentic flavor and texture.
Use a baking dish that's the right size for your tortillas, so they fit snugly and don't unravel while baking.
Make and use homemade enchilada sauce for a fresher and more flavorful taste. Alternatively, use store-bought sauce if you're short on time.
Let the enchiladas cool for a few minutes before serving, so the filling has a chance to set and won't spill out when you cut into them.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 628Total Fat: 35gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 149mgSodium: 427mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 45g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.