Beef Enchiladas
Total Time
60 minutes
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.8 out of 5 stars
(82)
Ingredients
8 servings
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1.5 pounds (24 ounces) lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- Fine sea salt and freshly-cracked black pepper
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
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Preparation
Chef’s notes
To make Mexican-style enchiladas, use corn tortillas instead of flour tortillas. Flash-fry the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil or dip the tortillas briefly in the warm enchilada sauce before rolling them up.
Use green enchilada sauce instead of red for a different flavor.
For vegetarian enchiladas, use plant-based ground beef or sausage, or replace it with extra veggies or beans.
To make gluten-free enchiladas, use gluten-free corn or flour tortillas and a 1-for-1 gluten-free flour blend in the sauce.
For dairy-free enchiladas, use vegan cheese.