Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes.
3. Add ground beef to the skillet and cook until browned, about 5 minutes.
4. Add cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.
5. Pour enchilada sauce into the skillet and stir to combine.
6. Place a tortilla on a flat surface and spoon about 1/4 cup of the beef mixture onto the center of the tortilla. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with remaining tortillas and beef mixture.
7. Pour any remaining beef mixture over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the aluminum foil and sprinkle shredded cheese over the top of the enchiladas. Bake for an additional 10 minutes, or until cheese is melted and bubbly.
10. Sprinkle chopped cilantro over the top of the enchiladas and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 435
- Fat: 27g
- Carbohydrates: 21g
- Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Enchilada sauce can be substituted with salsa or tomato sauce.
Variations:
- Add diced green chilies or jalapeños to the beef mixture for extra spice.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add black beans or corn to the beef mixture for extra flavor and texture.
Tips and tricks:
- To prevent tortillas from cracking when rolling, heat them up in the microwave for 10-15 seconds before filling them.
- If you prefer a spicier dish, add more chili powder or cayenne pepper to the beef mixture.
- For a crispy top, broil the enchiladas for 1-2 minutes after adding the cheese.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve enchiladas on a colorful plate with a side of guacamole and sour cream.
Garnishes:
- Chopped cilantro, diced tomatoes, sliced avocado, and lime wedges.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or tomato sauce to the beef mixture before rolling.
Food safety advice:
- Make sure ground 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, and cheesy.
Serving suggestions:
- Serve hot and fresh out of the oven.
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