Ingredients
Scale
- 1 lb lean ground beef
- 8 corn or flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth (low-sodium)
- Fresh cilantro (optional for garnish)
Instructions
- Prepare your ingredients by chopping onions and mincing garlic.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic for an additional minute.
- Stir in ground beef, cumin, and chili powder. Cook until browned, about 6-8 minutes.
- Mix in half of the cheese and salsa into the beef mixture.
- Spoon the filling into tortillas, roll them up tightly, and place seam-side down in a greased baking dish.
- Combine diced tomatoes and chicken broth in a bowl; season with salt and pepper. Pour over the enchiladas.
- Bake at 350°F for 20-25 minutes until bubbly; top with remaining cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (300g)
- Calories: 550
- Sugar: 5g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg