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!

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Ingredients

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Directions

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  • Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish.

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  • 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

Nutrition Facts

452 calories; 25 g total fat; 10 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 82 mg cholesterol; 1051 mg sodium. 633 mg potassium; 29 g carbohydrates; 5 g fiber; 5 g sugar; 29 g protein; 0 g trans fatty acid; 1466 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 2 mcg vitamin b12; 346 mg calcium; 5 mg iron;

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