EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
BEEF ENCHILADAS RECIPE
Enjoy easy beef enchiladas loaded with a flavor-packed bean and beef filling. Topped with homemade enchilada sauce and Mexican blended cheese.
Provided by Eileen Kellly
Categories Main Course
Time 40m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Spray a 9 x 13 inch casserole dish with non-stick spray, set aside.
- In a large skillet, over medium heat, add the ground beef and onions. Brown the beef, breaking it up it as it browns. When all the beef is just about browned, Mix in garlic. Stir occasionally to blend in the garlic. The meat will be browned through with no pink in the meat. Drain excess fat from pan and discard.
- Season meat mixture with cumin, salt, and black pepper.
- Increase the heat to medium-high, mix in the diced tomatoes, black beans, and green chiles. Season with salt and pepper. Bring to a low-boil, reduce to medium heat, simmer another 5 minutes to blend flavors.
- Taste the cooked beef mix for seasoning, if needed, adjust seasoning.
- In the prepared casserole dish, spread a thin layer of enchilada sauce to cover bottom of pan.
- On a cutting board or any flat surface, lay out a tortilla, place ⅕ of the beef mixture down the center of the tortilla. Then place a generous helping of shredded cheese, about 2 Tablespoons on the meat mixture. Roll the tortilla up and place seam side down in the casserole dish.
- Repeat this process with remaining 7 tortillas.
- Pour the remaining enchilada sauce over the filled tortillas. Sprinkle remaining cheese over the sauce. Cover with aluminum foil.
- Bake for 15 minutes, covered. Remove the foil and bake an additional 5-8 minutes, until the sauce will be bubbly and the cheese is all melted.
- Remove from oven. Let rest 5 minutes. Serve with your favorite toppings
Nutrition Facts : ServingSize 1 enchilada, Calories 536 kcal, Carbohydrate 25 g, Protein 33 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 1350 mg, Fiber 7 g, Sugar 8 g
EASY ENCHILADAS
Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.
Provided by tanyap
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g
EASY BBQ CHICKEN ENCHILADAS
Keep this recipe for Easy BBQ Chicken Enchiladas in mind for those busy weeknights when you only have about 20 minutes to prepare something delicious.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix tomato sauce, barbecue sauce and chili powder in medium bowl until blended. Reserve 1/2 cup sauce for later use. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese.
- Bake 15 to 20 min. or until heated through. Top with remaining ingredients.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 37 g
AUTHENTIC BEEF ENCHILADAS
Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.
Provided by Serene
Categories dinner Main Course
Number Of Ingredients 22
Steps:
- Ground Beef
- Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
- Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
- Homemade Enchilada Sauce:
- Heat the oil or butter in a medium size skillet over medium heat.
- Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Add in the spices. Stir to form a thick paste.
- Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
- Enchiladas:
- Preheat oven to 350℉ degrees.
- Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
- Heat vegetable or canola oil over medium heat in a medium size skillet.
- Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
- Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
- Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
- Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
- Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
- Bake for 10 minutes until the cheese is melted.
- Serve warm and enjoy.
Nutrition Facts : ServingSize 1, Calories 228 kcal, Sodium 401 mg, Fat 13 g, Carbohydrate 17 g, Protein 13 g
EASY BEEF ENCHILADAS
I tweak this recipe I think every time I make it. Very easy to make and very delicious. Even better the next day!
Provided by Diane Wilson
Categories Tacos & Burritos
Time 2h
Number Of Ingredients 6
Steps:
- 1. Brown ground beef, drain
- 2. add chopped onion and taco seasoning mix
- 3. pour enchilada sauce in bowl. dip tortilla in the sauce.
- 4. fill tortilla with ground beef mixture and roll. Place in lightly sprayed baking pan.
- 5. Cover with foil, or if you like your tortillas a little crispy, leave uncovered. Bake at 350 for 30 minutes.
- 6. Uncover, spread grated cheese over top of Enchiladas. Place back in oven until cheese is melted.
- 7. Garnish with any of your favorite things from black olives, lettuce, tomato, Salsa and enjoy!
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- Place the chicken breasts in a medium saucepan and cover with water. Bring it to a boil then reduce the heat and simmer, covered, for 20 minutes. Remove the chicken from the pan and shred it using 2 forks. Gently mix in 1/4 cup of the BBQ sauce.
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- In a small bowl combine the ground cumin, ground coriander, chilli powder and oregano. Set aside.
- In a small saucepan heat 1 tablespoon of the extra virgin olive oil over medium-high heat and add the chopped garlic and 1 tablespoon of the enchilada spice mix. Stir continuously for 1 minute. Now add the tomato passata and BBQ sauce, stir well to combine and then turn the heat down to low and let the sauce gently simmer away while you're cooking the chicken and veg.
- In a large frying pan add the remaining tablespoon of extra virgin olive oil over medium-high heat. Add the chicken pieces and remaining enchilada spice mix and stir for a minute until the spices release their fragrance. Add the onions and fry for 2 minutes. Now add the peppers, green chilli and season with salt. Cook for 6-8 minutes, stirring every so often until the chicken is cooked through, then remove from the heat.
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- Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.
- Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.
- Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.
- Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.
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