Ingredients
Scale
- 1 lb lean ground beef
- 8 flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 medium onion, diced
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 cup tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet over medium heat, sauté diced onions for about 3-4 minutes until soft. Add ground beef and cook until browned. Season with salt and pepper.
- Stir in chili powder and cumin, then mix in half of the red enchilada sauce.
- Lay tortillas flat, spoon beef mixture into each, sprinkle with cheese, and roll tightly. Place seam-side down in the prepared dish.
- Pour remaining red sauce over the rolled enchiladas and top with more cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden brown. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg