Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender.
3. Stir in tomato sauce, green chilies, chili powder, cumin, salt, and black pepper. Simmer for 10 minutes.
4. Spoon beef mixture onto each tortilla and sprinkle with cheese. Roll up and place seam-side down in baking dish.
5. Bake for 20-25 minutes or until heated through and cheese is melted.
6. Sprinkle with cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 455
Fat: 23g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 1115mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 4g
Protein: 29g
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 sliced black olives to the beef mixture.
- Use a combination of beef and pork for the filling.
- Top with sour cream and sliced jalapeños before serving.
Tips and tricks:
- To prevent tortillas from cracking when rolling, warm them in the microwave for a few seconds or wrap them in a damp paper towel and heat in the oven.
- Use a toothpick to hold the enchiladas together while baking.
- Make the beef mixture ahead of time and store in the fridge for up to 2 days.
Storage instructions:
Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with a side of rice and beans.
Garnishes:
Chopped fresh cilantro, sliced jalapeños, sour cream.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, guacamole.
Troubleshooting advice:
If the tortillas crack when rolling, try warming them up more or use a different brand of tortillas.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Enchiladas originated in Mexico and were traditionally made with corn tortillas filled with meat and topped with chili sauce.
Flavor profiles:
Savory, spicy, cheesy.
Serving suggestions:
Serve hot with a side of rice and beans.
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