These enchiladas are packed with flavor, featuring a hearty beef filling, melted cheese, and a rich enchilada sauce. They’re perfect for a weeknight meal or a casual gathering.
Ingredients:
- For the Filling:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- For the Enchilada Sauce:
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1/4 cup water
- For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/2 cup chopped fresh cilantro (optional)
- Sour cream, for serving
- Avocado, for serving
Instructions:
- Make the Filling:
- In a large skillet over medium heat, brown the ground beef. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes and green chilies, black beans, chili powder, cumin, oregano, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the flavors have melded.
- Make the Enchilada Sauce:
- In a small bowl, whisk together the enchilada sauce, diced green chiles, and water.
- Assemble the Enchiladas:
- Preheat oven to 350°F (175°C).
- Lightly warm the tortillas in the microwave or by briefly heating them in a dry skillet.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Spoon about 1/4 cup of the beef filling down the center of each tortilla. Top with about 1 tablespoon of shredded cheese.
- Roll up the tortillas tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle with the remaining cheese.
- Bake:
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
- Serve:
- Garnish with chopped cilantro, if desired. Serve immediately with sour cream and avocado slices.
Tips & Variations:
- For a spicier filling, add a diced jalapeño or serrano pepper to the skillet with the onion and garlic.
- You can use any type of cheese you like for this recipe, such as Monterey Jack, cheddar, or pepper Jack.
- To make these enchiladas ahead of time, assemble them and cover them with plastic wrap. Refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time.
- For a vegetarian option, substitute the ground beef with cooked lentils or black beans.
Enjoy your delicious Savory Beef & Cheese Enchiladas!