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Easy & Cheesy Beef Enchiladas

Easy & Cheesy Beef Enchiladas

These easy & cheesy beef enchiladas are a comforting meal loaded with flavor and cheesy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 enchiladas
Calories 350 kcal

Equipment

  • 9x9 or 9x13 baking dish

Ingredients
  

  • 1 lb ground beef
  • 0.25 cup white onion, chopped
  • 16 oz red enchilada sauce we used Frontera
  • 4 oz diced green chilis
  • 1 cup shredded Mexican cheese
  • 4-6 pieces flour or whole wheat tortillas
  • cilantro for topping

Taco Seasoning

  • 1.5 teaspoon chili powder
  • 1.5 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon oregano

Instructions
 

To cook now

  • Heat a pan with avocado oil at medium high heat
  • Add in diced onion, ground beef, green chilis and taco seasoning. Saute until is browned and just about cooked through.
  • Add in about ½ the bag (8oz) of enchilada sauce. Mix together and let simmer on low for a few more minutes and the beef is cooked through.
  • Use 4-6 tortillas (depending on how full you like yours) and fill each tortilla with the beef mixture. Roll them up and place them seam side down in an oven-safe 9x13 baking dish.
  • Once they are all rolled up, pour the rest of the enchilada sauce all over the tops of the tortillas. Cover in cheese to your heart’s content.
  • Bake at 350F degrees for 8–10 minutes or until cheese is all melted.
  • Serve with a sprinkle of cilantro, and maybe some salsa, avocado, sour cream , and romaine! Make it a party & enjoy!

To Prep Ahead

  • To prep ahead, after you cook the beef let it cool completely before assembling. Pour a little enchilada sauce on the bottom of the pan. Fill tortillas and lay into the pan. Cover with more enchilada sauce and cheese. Cover and store in the fridge for up to 24 hours before baking.
  • When you decide to bake, preheat the oven to 350F degrees. Cover the dish in foil and bake for 20-25 minutes until everything is warmed throughout. Remove cover & cook for an additional 3-5 minutes until cheese is fully melted!

For Freezing

  • To freezing, after you cook the beef let it cool completely before assembling. Pour a little enchilada sauce on the bottom of your pan. (I just used a disposable aluminum foil pan) Fill tortillas and lay into the pan. Cover with more enchilada sauce and cheese. Cover with plastic wrap and then foil. Freeze for up to 3 months.
  • When you decide to bake, preheat oven to 350F degrees. Remove plastic wrap and cover with aluminum foil. Bake for 30 minutes until cooked through. Uncover and keep baking an additional 5-10 minutes until cheese is melted and everything is cooked through. Enjoy!

Notes

For Storing: Store in an airtight container in the fridge for 3-4 additional days.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 200mgIron: 2mg
Keyword Beef, dinner, enchiladas, freezer meal, mexican, postpartum
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