Ingredients
Scale
- 1 lb ground beef (80/20)
- 8 corn tortillas
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream (or Greek yogurt)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
Instructions
- In a skillet over medium heat, brown the ground beef with chopped onions and minced garlic until cooked through.
- Stir in chili powder and cumin; then add half of the red enchilada sauce and simmer for about 5 minutes.
- Warm corn tortillas individually in another pan to prevent tearing.
- Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
- Preheat oven to 350°F (175°C); bake uncovered for about 25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg