Description
Delicious beef enchiladas made with lean ground beef, chunky salsa, and melted cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (corn tortillas can be used as a traditional alternative)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, then return the beef to medium-low heat and stir in the chunky salsa. Cook until heated through and flavorful. Remove from heat.
- Pour about half of the red enchilada sauce into the bottom of the prepared baking dish to create a flavorful base.
- Warm tortillas according to package instructions. Spoon about 1/4 cup of the beef mixture down the center of each tortilla, then top with approximately 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 to 35 minutes until hot and bubbly.
Notes
- You can substitute corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg