Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 SERVINGS
These beef enchiladas are the most look forward meal at home! Loaded with delicious, hearty crumbled beef filling with melty goodness – these enchiladas sure to be your next favourite weeknight dinner!
INGREDIENTS
1 tbsp olive oil
2 1/2 c. enchilada sauce, divided
12 (6”) flour tortillas, warmed
8 oz. ground beef
1 (4.5-oz.) can (diced) green chiles
1/2 c. canned black beans, drained and rinsed
1/2 c. canned corn kernels, drained
1 1/4 c. shredded cheddar cheese, divided
1 1/4 c. Monterey Jack cheese, divided
1 avocado, halved, seeded, peeled, and diced
1 Roma tomato, diced
2 tbsp chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE BEEF ENCHILADAS
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In the bottom of a 9 x 13-inch baking dish, pour 1 cup of enchilada sauce and set aside.
Step 3: In a saucepan, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef, green chiles, salt, and pepper to the skillet. Cook for approximately 3 to 5 minutes or until browned, crumbling the beef as it cooks. When done, drain any excess grease.
Step 4: Combine the beef, corn, beans, half cup Monterey Jack cheese, and half cup cheddar cheese in a large bowl.
Step 5: On a flat surface, lay the tortilla. In the centre of the tortilla, spoon 1/4 cup of the beef mixture. Now, roll the tortilla and put it on the prepared baking dish seam-side-down. Do this for the rest of the tortillas and beef mixture.
Step 6: Top the filled tortillas with the rest of the enchilada sauce and cheeses.
Step 7: Bake the enchiladas for approximately 20 minutes in the preheated oven until bubbly. Remove from the oven when done and serve right away garnished with cilantro, avocado, and tomato. Enjoy!
Ingredients
- 1 tbsp olive oil
- 2 1/2 c. enchilada sauce, divided
- 12 (6”) flour tortillas, warmed
- 8 oz. ground beef
- 1 (4.5-oz.) can (diced) green chiles
- 1/2 c. canned black beans, drained and rinsed
- 1/2 c. canned corn kernels, drained
- 1 1/4 c. shredded cheddar cheese, divided
- 1 1/4 c. Monterey Jack cheese, divided
- 1 avocado, halved, seeded, peeled, and diced
- 1 Roma tomato, diced
- 2 tbsp chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In the bottom of a 9 x 13-inch baking dish, pour 1 cup of enchilada sauce and set aside.
Step 3: In a saucepan, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef, green chiles, salt, and pepper to the skillet. Cook for approximately 3 to 5 minutes or until browned, crumbling the beef as it cooks. When done, drain any excess grease.
Step 4: Combine the beef, corn, beans, half cup Monterey Jack cheese, and half cup cheddar cheese in a large bowl.
Step 5: On a flat surface, lay the tortilla. In the centre of the tortilla, spoon 1/4 cup of the beef mixture. Now, roll the tortilla and put it on the prepared baking dish seam-side-down. Do this for the rest of the tortillas and beef mixture.
Step 6: Top the filled tortillas with the rest of the enchilada sauce and cheeses.
Step 7: Bake the enchiladas for approximately 20 minutes in the preheated oven until bubbly. Remove from the oven when done and serve right away garnished with cilantro, avocado, and tomato. Enjoy!
