Recipes and Cooking Beef Enchiladas Be the first to rate & review! These beef enchiladas are a quick and easy way to serve up a Mexican dinner for a crowd. This recipe serves 6 with two enchiladas each, so plan on having leftovers if you're making them for a smaller group! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Bake Time: 30 mins Stand Time: 10 mins Total Time: 1 hrs 5 mins Servings: 6 Yield: 12 enchiladas Jump to Nutrition Facts Ingredients 1 pound lean ground beef 2 cloves garlic, minced 1 jalapeño chile pepper, seeded, if desired, and finely chopped (optional) ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon black pepper 2 cup shredded Monterey Jack cheese (8 oz.) ½ cup sliced green onions 12 6- to 7-inch corn tortillas 1 28-oz. can enchilada sauce Directions Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. For filling, in a large skillet cook ground beef until browned. Drain off any fat. Stir in the next five ingredients (through black pepper). Cook and stir over medium heat 2 minutes more. Transfer to a medium bowl and let cool about 5 minutes. Stir in 1 cup of the cheese and the green onions. Spoon 1/4 to 1/3 cup of the filling onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Pour the Enchilada Sauce over the filled tortillas. Bake 25 to 30 minutes or until heated through and bubbly around the edges. Sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Let stand 10 minutes before serving. Chicken Enchiladas Prepare as directed except omit beef and garlic. For filling, in a medium bowl combine 2 cups shredded cooked chicken, 1 cup of the Monterey Jack cheese, the jalapeno (if desired), green onions, cumin, salt, and black pepper. Fill and bake enchiladas as directed.Per serving: 413 cal., 22 g total fat (9 g sat. fat), 75 mg chol., 1,041 mg sodium, 29 g carb., 5 g fiber, 5 g total sugar, 27 g pro.Nutrition analysis per serving: 413 calories, 27 g protein, 29 g carbohydrate, 22 g total fat (9 g sat. fat), 75 mg cholesterol, 5 g fiber, 5 g total sugar, 30% Vitamin A, 8% Vitamin C, 1041 mg sodium, 26% calcium, 19% iron Chorizo-Refried Bean Enchiladas Prepare as directed except substitute ground uncooked chorizo for the beef. Before filling tortillas, spread each with 1 Tbsp. canned refried beans. Fill and bake enchiladas as directed. Per serving: 696 cal., 48 g total fat (19 g sat. fat), 100 mg chol., 2,045 mg sodium, 34 g carb., 6 g fiber, 5 g total sugar, 34 g pro.Nutrition analysis per serving: 696 calories, 34 g protein, 34 g carbohydrate, 48 g total fat (19 g sat. fat), 100 mg cholesterol, 6 g fiber, 5 g total sugar, 29% Vitamin A, 10% Vitamin C, 2045 mg sodium, 27% calcium, 25% iron Three-Cheese Enchiladas: Prepare as directed except omit beef and garlic; increase Monterey Jack cheese to 3 cups. For filling, in a large bowl combine 2 cups of the Monterey Jack cheese, 1 cup cheddar cheese, 1 cup crumbled queso fresco cheese, the jalapeño (if desired), green onions, and the cumin. Fill and bake enchiladas as directed. Per serving: 527 cal., 35 g total fat (17 g sat. fat), 82 mg chol., 1,282 mg sodium, 30 g carb., 5 g fiber, 6 g total sugar, 26 g pro.Nutrition analysis per serving: 527 calories, 26 g protein, 30 g carbohydrate, 35 tgtotal fat (17 g sat. fat), 82 mg cholesterol, 5 g fiber, 6 g total sugar, 40% Vitamin A, 8% Vitamin C, 1282 mg sodium, 55% calcium, 17% iron Rate it Print Nutrition Facts (per serving) 452 Calories 25g Fat 29g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 452 % Daily Value * Total Fat 25g 32% Saturated Fat 10g 50% Cholesterol 82mg 27% Sodium 1051mg 46% Total Carbohydrate 29g 11% Total Sugars 5g Protein 29g Vitamin C 7.2mg 36% Calcium 346mg 27% Iron 4.5mg 25% Potassium 633mg 13% Folate, total 29.4mcg Vitamin B-12 1.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.