Nutrition info - Recipes

Best Beef Enchiladas

The big enchilada is here and it has got major beef with deliciousness! There's some assembly required, when it comes to these beefy enchiladas. But it's so worth the effort. This Mexican feast is perfect for a fiesta or a family meal either way its “muy bueno!”


Best Beef Enchiladas


For 8 people

  • 2 tablespoon(s) oil
  • 1 tablespoon(s) garlic, minced
  • 20 floz water
  • 1 cup(s) tomato sauce
  • 1 1/2 tablespoon(s) chili powder
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) cumin
  • 8 tablespoon(s) green chili peppers, diced and drained
  • 1 teaspoon(s) oregano
  • 1 large onion, chopped
  • 16 ounce(s) ground beef
  • 1 teaspoon(s) chili powder
  • 10 8-inch flour tortillas or 8 10-inch flour tortillas
  • 4 ounce(s) cheddar cheese, shredded
  • 4 ounce(s) Monterey jack cheese, shredded


To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes. To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain. Add 3/4-cup enchilada sauce to meat and cook “low” 10 minutes or until sauce absorbed. To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, for about 15 seconds per side, dip in sauce, fill with about 2 tbsp. beef filling and roll up; place seam side down in 12 x 8 inch baking dish. Cover enchiladas evenly with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 degrees for 30 minutes.
Ready in 1 hour and 20 min

Nutrition facts

  • Kcal: 491.23 kcal
  • Fibers (g): 3.33g
  • Sodium (mg): 999.96mg
  • Carbs: 37.79g
  • Fat: 25.37g
  • Saturated fat (g): 10.35g
  • Proteins: 26.28g