Cheesy Beef Enchiladas
By Amanda LuchtelPublished on February 25, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
1 ½ pounds 90-percent lean ground beef 4 scallions, white and green parts separated and sliced thin1 tablespoon chili powder 2 garlic cloves, minced1 teaspoon ground cumin ¾ teaspoon table salt 12 ounces Colby Jack cheese, shredded (3 cups), divided1 cup sour cream 1 ½ cups enchilada sauce, divided8 (10-inch) flour tortillas ⅓ cup jarred sliced jalapeños
Before You Begin
We developed this recipe with Frontera brand enchilada sauce. You can substitute Monterey Jack for the Colby Jack, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine beef, scallion whites, chili powder, garlic, cumin, and salt in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat begins to sizzle in its own fat, about 10 minutes. Off heat, stir in 2 cups Colby Jack and sour cream until combined.
- Grease 13 by 9-inch baking pan and spread ¾ cup enchilada sauce in bottom of pan. Roll ½ cup beef mixture tightly in each tortilla and place crosswise, seam side down, in pan.
- Pour remaining ¾ cup enchilada sauce over enchiladas. Sprinkle with remaining 1 cup Colby Jack. Scatter jalapeños over top. Bake until cheese is melted and sauce is bubbling at edges, 12 to 15 minutes. Top with scallion greens. Serve.
Time
50 minutesYield
Serves 4Ingredients
1 ½ pounds 90-percent lean ground beef
4 scallions, white and green parts separated and sliced thin
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon table salt
12 ounces Colby Jack cheese, shredded (3 cups), divided
1 cup sour cream
1 ½ cups enchilada sauce, divided
8 (10-inch) flour tortillas
⅓ cup jarred sliced jalapeños
Ingredients
1 ½ pounds 90-percent lean ground beef
4 scallions, white and green parts separated and sliced thin
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon table salt
12 ounces Colby Jack cheese, shredded (3 cups), divided
1 cup sour cream
1 ½ cups enchilada sauce, divided
8 (10-inch) flour tortillas
⅓ cup jarred sliced jalapeños
Ingredients
1 ½ pounds 90-percent lean ground beef
4 scallions, white and green parts separated and sliced thin
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon table salt
12 ounces Colby Jack cheese, shredded (3 cups), divided
1 cup sour cream
1 ½ cups enchilada sauce, divided
8 (10-inch) flour tortillas
⅓ cup jarred sliced jalapeños
Why This Recipe Works
Unlike corn tortillas, flour tortillas are more workable straight out of the package, making them the perfect weeknight ingredient.
Before You Begin
We developed this recipe with Frontera brand enchilada sauce. You can substitute Monterey Jack for the Colby Jack, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine beef, scallion whites, chili powder, garlic, cumin, and salt in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat begins to sizzle in its own fat, about 10 minutes. Off heat, stir in 2 cups Colby Jack and sour cream until combined.
- Grease 13 by 9-inch baking pan and spread ¾ cup enchilada sauce in bottom of pan. Roll ½ cup beef mixture tightly in each tortilla and place crosswise, seam side down, in pan.
- Pour remaining ¾ cup enchilada sauce over enchiladas. Sprinkle with remaining 1 cup Colby Jack. Scatter jalapeños over top. Bake until cheese is melted and sauce is bubbling at edges, 12 to 15 minutes. Top with scallion greens. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments