Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 8 flour tortillas (8 inches)
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Add the cumin, chili powder, salt, and black pepper to the skillet and stir to combine.
5. Add the enchilada sauce and green chilies to the skillet and stir to combine.
6. Spread a small amount of the beef mixture on the bottom of the baking dish.
7. Spoon a generous amount of the beef mixture onto each tortilla and sprinkle with shredded cheese. Roll up the tortilla and place it seam-side down in the baking dish.
8. Repeat with the remaining tortillas and beef mixture.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Sprinkle the chopped cilantro over the top of the enchiladas before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 29g
Saturated Fat: 14g
Cholesterol: 105mg
Sodium: 1300mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Corn tortillas can be used instead of flour tortillas.
Variations:
- Add black beans or corn to the beef mixture for extra flavor and texture.
- Use a combination of enchilada sauce and tomato sauce for a milder flavor.
- Top the enchiladas with sliced avocado or sour cream before serving.
Tips and tricks:
- To make rolling the tortillas easier, warm them in the microwave for 10-15 seconds before filling them.
- Use a spoon to spread the beef mixture evenly over the tortillas.
- If the cheese on top of the enchiladas starts to brown too quickly, cover the dish with foil and continue baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, cover them with foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
Sprinkle chopped cilantro, sliced jalapeños, or diced tomatoes over the top of the enchiladas before serving.
Pairings:
Serve the enchiladas with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
- Corn on the cob
Troubleshooting advice:
- If the tortillas are tearing when you roll them, try warming them in the microwave for a few seconds to make them more pliable.
- If the enchiladas are too dry, add a little more enchilada sauce to the beef mixture before rolling them up.
Food safety advice:
Be sure to cook the ground beef to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Enchiladas are a traditional Mexican dish that date back to the Aztecs. They are typically made with corn tortillas filled with meat or beans and topped with a chili sauce.
Flavor profiles:
The Cheesy Beef Enchiladas have a savory and slightly spicy flavor from the ground beef, enchilada sauce, and green chilies. The cheddar cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican