Ingredients
- Ground beef
- Onion
- Garlic
- Canned tomato sauce
- Chili powder
- Corn tortillas
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream (optional)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat, then add diced onions and minced garlic. Cook until onions are soft.
- Stir in chili powder and canned tomato sauce. Simmer for 10 minutes until thickened.
- Heat tortillas in a skillet or microwave until pliable.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining tomato sauce over the enchiladas and sprinkle shredded cheese on top.
- Preheat oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes; remove the foil for the last 10 minutes to melt cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg