Beef and Cheese Enchiladas with Flour Tortillas
These beef and cheese enchiladas use 85/15 ground beef seasoned with chili powder, cumin, and garlic, then mixed with sour cream and Colby Jack so the filling stays creamy. Rolled in 10-inch flour tortillas that hold up to the red enchilada sauce without getting soggy, they bake in a 9 x 13 dish at 425° until the cheese is bubbly. There’s no seasoning packet and nothing to simmer. You’ll have 8 enchiladas on the table in about 30 minutes.
Equipment
Ingredients
- 1 ½ lb ground beef (85/15)
- ½ cup onion (chopped )
- 1 tablespoon chili powder
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon salt
- 12 ounces cheddar cheese
- 1 cup sour cream
- 12 ounces enchilada sauce
- 8 10-inch flour tortillas
- jarred jalapenos (optional)
Instructions
- Preheat the oven to 425º.
- In a large skillet, add beef, onions, chili powder, cumin, and salt and cook over medium heat until the meat is cooked through. Add garlic and cook an additional minute. If there is excess fat, drain.
- Remove from heat and add 2 cups of grated cheese and sour cream and stir to combine.
- Spread ¾ cup of the enchilada sauce into the bottom of a 9 x 13 baking dish. Roll ½ cup of filling into each tortilla and roll tightly. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with 1 cup of cheese. Add jalapeños to the top if desired.
- Bake for 12-15 minutes until the cheese has melted and the sauce is bubbly.
Barbara's Notes + Tips
- Place the rolled tortillas seam side down so they stay closed in the oven.
- Drain off any excess fat after cooking the beef, before the sour cream and cheese go in.
- Bake uncovered so the cheese browns a little.
- To freeze, thaw in the fridge, then bake as directed.
Nutrition
Calories: 686kcal | Carbohydrates: 42g | Protein: 32g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1535mg | Potassium: 427mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 456mg | Iron: 5mg
