Beef Enchiladas Red Sauce (Printable Version)
Ground beef and cheese baked in soft tortillas, smothered in a flavorful red sauce.
# Ingredients:
→ Meat and Protein
01 -
450 grams ground beef
→ Vegetables and Aromatics
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
120 grams canned black beans, drained and rinsed
05 -
45 grams chopped green chiles
→ Sauce
06 -
480 milliliters homemade or store-bought red enchilada sauce
→ Tortillas and Cheese
07 -
8 large flour tortillas
08 -
200 grams shredded cheddar cheese
→ Seasonings
09 -
1 teaspoon ground cumin
10 -
1 teaspoon chili powder
11 -
Salt and freshly ground black pepper, to taste
→ Optional Toppings
12 -
Sour cream
13 -
Fresh cilantro, chopped
14 -
Sliced avocado
# Steps:
01 -
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking up any clumps. Drain excess fat if necessary. Stir in chopped onions and garlic, and sauté until translucent. Mix in black beans, green chiles, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until flavors meld.
02 -
Set the oven to 180°C (350°F) and lightly grease a baking dish suitable for enchiladas.
03 -
Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon approximately 60 grams of the beef filling onto each tortilla, sprinkle with shredded cheese, then roll tightly and place seam-side down in the baking dish.
04 -
Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining shredded cheese to cover the top.
05 -
Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
06 -
Remove from oven and let rest for 5 minutes. Serve garnished with sour cream, fresh cilantro, and sliced avocado as desired.
# Notes:
01 -
Lightly toasting the flour tortillas before assembling helps prevent sogginess.
02 -
Prepare enchiladas up to one day in advance and refrigerate; extend baking time if cooking from cold.