Beef Enchilada Recipe

5 from 4 ratings

from kristineskitchenblog.com

These Beef Enchiladas are filled with seasoned ground beef, black beans, corn and cheese, wrapped in soft tortillas and smothered with enchilada sauce and melty cheese. This easy enchilada recipe is a crowd-pleaser, perfect for making ahead for an easy dinner.

Prep Time30

Cook Time30

Total Time1

Servings: servings

Calories: 312kcal

Ingredients

2 teaspoons olive oil
1 cup finely chopped yellow onion
1 pound ground beef
3 cloves garlic minced
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
19 ounces red enchilada sauce about 2 ½ cups, divided
15 ounce can black beans rinsed and drained
1 cup frozen corn or canned corn drained
¼ cup chopped fresh cilantro
12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese about 3 cups, divided
10 medium-large flour tortillas 8-inch, soft taco size
Optional, for serving: sour cream, sliced avocado, chopped red or green onion, chopped cilantro, etc.

Instructions

Preheat oven to 350° F.
Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until softened, 2-4 minutes. Add the ground beef and cook, crumbling, until until the beef is browned. If there is a lot of excess grease from the beef, drain it off.
Add the garlic, chili powder, cumin, dried oregano, salt and pepper and cook, stirring, for 30 seconds. Remove the pan from the heat.
Stir in ½ cup of the enchilada sauce, the black beans, corn and cilantro.
Spread ½ cup of the enchilada sauce in the bottom of a greased 13x9-inch baking dish and ⅓ cup of sauce in the bottom of a greased 8x8-inch baking dish.
To assemble each enchilada, take one of the tortillas and put ½ cup of the meat filling down the middle of the tortilla, slightly to the side of the center. Sprinkle ¼ cup shredded cheese over the meat filling. Roll up the tortilla as tightly as you can and place it, seam side down, in one of the prepared baking dishes. Repeat with remaining tortillas and enchilada filling.
Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
Bake for 25-30 minutes, or until hot and bubbly. Serve with toppings as desired.

Video

Notes

Enchiladas can be prepared up to one day ahead. Cover tightly and refrigerate, then bake as directed. You may need to add about 10 minutes to the baking time if baking enchiladas cold from the refrigerator. If you find that they are browning too much in the oven, cover the dish with aluminum foil.
Leftover enchiladas may be stored in the refrigerator, wrapped tightly, for up to 3 days.
Enchiladas may be frozen for up to 3 months, before or after baking. Let them cool completely and then freeze in an airtight container. Thaw overnight in the refrigerator before heating.
Reheat leftover enchiladas in the microwave or in a covered baking dish in a 350° F oven until hot throughout.

Nutrition

Nutrition information is only an estimate.