If you’re craving a comforting, cheesy, and flavorful meal, these Beef and Cheese Enchiladas are the perfect choice. This recipe combines seasoned ground beef, melty cheese, and a rich enchilada sauce to create a dish that’s sure to become a family favorite. Let’s get started!
Ingredients:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) enchilada sauce
- 8-10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup shredded cheddar cheese (for cheese sauce)
- 1 teaspoon cornstarch
- 3/4 cup half and half
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until it’s no longer pink. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
- Season the Beef: Add the taco seasoning, diced green chiles, and stir well to combine. If the seasoning packet calls for water, add it now and let the mixture simmer until thickened.
- Prepare the Enchilada Sauce: Pour about 1/2 cup of enchilada sauce into the bottom of a baking dish to prevent sticking.
- Make the Cheese Sauce: In a medium saucepan, warm the half and half over medium heat. Toss the shredded cheddar cheese with cornstarch, then add it to the saucepan. Stir until the cheese melts and the sauce is smooth and creamy.
- Assemble the Enchiladas: Lay out a tortilla and spoon a generous amount of the beef mixture down the center. Sprinkle some shredded cheese over the beef, then roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well covered. Drizzle the cheese sauce over the top, then sprinkle the rest of the shredded cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Top with your favorite garnishes like sour cream, cilantro, jalapeños, or diced tomatoes.
FAQs:
1. Can I use a different type of meat? Yes, you can substitute ground beef with ground turkey, chicken, or even a meatless alternative like black beans or tofu for a vegetarian version.
2. Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just cover the dish with plastic wrap or foil.
3. How do I freeze enchiladas? To freeze, assemble the enchiladas in a disposable aluminum pan, cover tightly with foil, and label with the date and cooking instructions. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
4. What sides go well with enchiladas? Some great side dishes include Mexican rice, refried beans, guacamole, and a fresh salad. These sides complement the rich flavors of the enchiladas perfectly.
5. Can I use store-bought enchilada sauce? Yes, store-bought enchilada sauce works well and saves time. However, if you prefer homemade, you can make your own by combining tomato sauce, chili powder, garlic powder, cumin, and a bit of flour to thicken.
6. Are corn or flour tortillas better for enchiladas? This is a matter of personal preference. Corn tortillas are traditional and have a distinct flavor and texture, while flour tortillas are softer and easier to roll. Both work well in this recipe.
Enjoy your delicious Beef and Cheese Enchiladas! Feel free to experiment with different fillings and toppings to make this recipe your own. Happy cooking! 🌮