Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1 package (10 count) corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender.
3. Add chili powder, cumin, salt, and black pepper to the skillet and stir to combine.
4. Stir in tomato sauce and green chilies. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Meanwhile, wrap tortillas in aluminum foil and warm in the oven for 10 minutes.
6. Spread a small amount of the beef mixture onto each tortilla and sprinkle with shredded cheese.
7. Roll up tortillas and place seam side down in a baking dish.
8. Pour remaining beef mixture over the top of the enchiladas and sprinkle with remaining cheese.
9. Cover with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly.
11. Sprinkle with chopped cilantro before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 28g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or a Mexican blend cheese.
Variations:
- Add a can of drained black beans to the beef mixture for added protein and fiber.
- Top with sliced avocado or a dollop of sour cream before serving.
Tips and tricks:
- Warm the tortillas in the oven before rolling them to prevent them from cracking.
- Use a spoon to spread the beef mixture onto the tortillas to prevent tearing.
- Use a sharp knife to cut the enchiladas for a clean cut.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat enchiladas in the microwave or oven until heated through.
Presentation ideas:
- Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
- Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas are cracking, try warming them up in the microwave for a few seconds before rolling them.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Enchiladas originated in Mexico and are a traditional dish made with tortillas filled with meat, cheese, or beans and covered in a chili sauce.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot with a side of rice and beans.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican