Filled with a savory and hearty filling and topped with a canned sauce, these easy beef enchiladas are perfect alternative for for Taco Tuesday or any night.
30, 4-6 Servings
| 2 10-oz cans | Red Enchilada sauce |
| 1 1/2 tsp | Kosher salt |
| 1 1/2 tsp | Ground cumin |
| 2 tsp | Chili powder |
| 1 tsp | Smoked paprika |
| ½ tsp | Ground black pepper |
| 1 Tbsp | Neutral oil |
| 3/4 cup | Chopped white onion |
| 4 | Garlic cloves, minced |
| 2 lb | Lean ground beef (10-15% fat) |
| 1 can (4-oz.) | Diced green chiles, drained |
| 8 | 8 Inch flour tortillas |
| 3-4 cups | Shredded sharp cheddar cheese |
| to taste | Sour cream, for serving |
| 1. Preheat the oven to 375°F. |
| 2. Add the enchilada sauce to a small saucepan. |
| 3. In a small bowl , combine the salt, cumin, chili powder, smoked paprika, and black pepper. |
| 4. Add ½ teaspoon of the spice mixture to the enchilada sauce; reserve the remaining spice mix for the beef. |
| 5. Bring the sauce to a simmer over medium heat; remove from the heat and set aside. |
| 6. In a large skillet , heat the oil over medium heat. |
| 7. Add the onion (1) and garlic (4), and cook, stirring occasionally, until softened, about 5 minutes. © FirstPageRecipes.com |
| 8. Add the ground beef (2 lb) and the remaining spice blend. |
| 9. Cook, stirring often, until the beef is browned and crumbly. |
| 10. Stir in the green chiles (1 can) and ½ cup of the warmed enchilada sauce. |
| 11. Remove from the heat and let cool slightly. |
| 12. Spoon ½ cup of the warmed enchilada sauce into the bottom of a 13x9-inch baking dish, spreading it to coat pan . |
| 13. Working with one tortilla at a time, spoon a little more than 1/2 cup of the beef mixture down the center of a tortilla and sprinkle with 3 Tbsp of cheese. |
| 14. Roll the tortilla up to enclose the filling and place in the baking dish seam-side down. |
| 15. Repeat with the remaining tortillas and filling. |
| 16. Spoon the remaining sauce over the enchiladas. |
| 17. Top with the remaining cheese. |
| 18. Bake until the cheese is golden and bubbly and the tortillas are toasted, 20 to 25 minutes. |
| 19. Let cool for 10 minutesm, then serve with sour cream. |
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