Ingredients
Scale
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 15 oz canned tomato sauce (no-salt-added)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium yellow onion, diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Sour cream (optional)
- Fresh cilantro (for garnish)
- Sliced jalapeños (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the diced onion, chili powder, cumin, and garlic powder to the skillet. Cook until onions are translucent.
- Warm tortillas in a microwave or skillet until pliable.
- Spoon about ¼ cup of the beef mixture onto each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- Pour tomato sauce over the rolled enchiladas and sprinkle with shredded cheese.
- Preheat oven to 350°F and bake uncovered for about 20 minutes or until cheese is bubbly and golden brown.
Notes
- To customize, use shredded chicken or beans instead of ground beef.
- Experiment with different cheeses for added flavor.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (330g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg