Are beef enchiladas healthy?

Beef enchiladas are a delicious comfort food, but they are typically high in calories, sodium, and saturated fat. They are a great source of protein and iron. To make them healthier, you can use leaner ground beef (93/7), reduce the amount of cheese, use low-sodium broth, and serve with a large side salad.

Why did my corn tortillas fall apart?

Corn tortillas can crack or become mushy if they aren't prepared correctly. The key is to briefly fry them in hot oil for 10-15 seconds per side. This makes them pliable and creates a slight barrier to prevent them from absorbing too much sauce and disintegrating.

Can I make these enchiladas ahead of time?

Yes, this is a great make-ahead meal. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking straight from the fridge.

Can I use flour tortillas instead of corn?

You can, but it will change the flavor and texture significantly; corn tortillas are traditional for this dish. If you use flour tortillas, you do not need to fry them first, but you should warm them slightly to make them easier to roll.

What should I serve with beef enchiladas?

Classic side dishes include Mexican rice, refried beans, a simple green salad with a lime vinaigrette, or grilled corn (elote).

Home / Recipes / tex_mex / Beef Enchiladas

tex_mexMediumnon vegetariannut freehigh protein

Beef Enchiladas

RATING

4.6/5(185)

TASTE SCORE

9/10

Juicy, seasoned ground beef rolled into soft corn tortillas, smothered in a rich, smoky red chili sauce and baked with bubbly melted cheese. A Tex-Mex classic that's pure comfort food, perfect for a family dinner.

PREP

25m

COOK

40m

SERVES

2 PIECES

815 cal

SERVINGS

INSTRUCTIONS

7 steps. 40 minutes total.

7 STEPS

1
Step 1
- a.Prepare Oven and Baking Dish
- b.Position a rack in the center of your oven and preheat to 375°F (190°C).
- c.Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
2
Step 2
- a.Make the Enchilada Sauce (12 minutes)
- b.In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat.
- c.Add the flour, chili powder, cumin, garlic powder, onion powder, and oregano. Whisk constantly for 1 minute until fragrant and lightly toasted. This creates a 'roux'.
- d.Slowly pour in the beef broth while whisking continuously to prevent lumps. Once smooth, whisk in the tomato sauce.
- e.Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 8-10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- f.Season with 1 tsp salt and 0.5 tsp pepper. Taste and adjust seasoning if needed. Keep warm.
3
Step 3
- a.Cook the Beef Filling (10 minutes)
- b.In a large skillet, cook the ground beef and chopped onion over medium-high heat. Break up the meat with a spoon and cook for 5-7 minutes, until the beef is no longer pink.
- c.Carefully drain off the excess grease from the skillet.
- d.Stir in the minced garlic, 0.5 tsp salt, and 0.25 tsp pepper. Cook for 1 more minute until the garlic is fragrant. Remove from heat.
4
Step 4
- a.Prepare the Tortillas (5 minutes)
- b.In a small skillet, heat 3 tbsp of vegetable oil over medium heat.
- c.Using tongs, carefully place one tortilla in the hot oil. Fry for about 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy.
- d.Transfer the softened tortilla to a plate lined with paper towels to absorb excess oil. Repeat with the remaining tortillas, adding more oil if the pan becomes dry.
5
Step 5
- a.Assemble the Enchiladas (8 minutes)
- b.Pour about 1 cup of the warm enchilada sauce into the bottom of your prepared baking dish and spread it to cover the surface.
- c.Take one softened tortilla and dip it into the remaining sauce in the saucepan, coating both sides lightly.
- d.Place the sauced tortilla on a clean plate. Spoon about 1/4 cup of the beef filling in a line down the center.
- e.Roll the tortilla up snugly and place it seam-side down in the baking dish.
- f.Repeat the process with the remaining tortillas and filling, arranging them in a single layer.
6
Step 6
- a.Bake the Enchiladas (20 minutes)
- b.Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas in the dish.
- c.Sprinkle the 2 cups of shredded cheese evenly over the sauce.
- d.Bake uncovered for 20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden at the edges.
7
Step 7
- a.Rest and Serve
- b.Remove the enchiladas from the oven and let them rest for 5-10 minutes. This allows them to set and makes serving easier.
- c.Garnish generously with fresh cilantro. Serve immediately with sour cream on the side.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, make the enchilada sauce from scratch as directed. It's far superior to canned versions.
2
Don't skip flash-frying the tortillas. This crucial step creates a barrier that prevents them from getting soggy and breaking apart after baking.
3
Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can result in a grainy texture when melted.
4
Avoid overfilling the tortillas, as they can burst open while baking. About 1/4 cup of filling per tortilla is the perfect amount.
5
These enchiladas freeze well. Assemble them but don't bake, then cover tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed, adding 10-15 minutes to the baking time.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

Substitute the ground beef with shredded chicken, pulled pork (carnitas), or a vegetarian filling of black beans and corn.

Sauce Change

Use a green enchilada sauce (salsa verde) for a tangier, brighter flavor profile. This dish is then called 'Enchiladas Verdes'.

Cheese Variation

For a more authentic Mexican flavor, sprinkle some crumbled Cotija cheese or queso fresco over the top after baking.

Add Some Heat

Incorporate a finely diced jalapeño or serrano pepper into the beef filling along with the onion for an extra kick of spice.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Protein Powerhouse

Ground beef is an excellent source of high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.

blood_drop

Rich in Iron

This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.

vitamin

Source of B Vitamins

Beef is a natural source of several B vitamins, including B12, niacin, and B6. These vitamins play a vital role in energy metabolism, brain function, and the formation of DNA.

QUESTIONS?

Frequently asked questions

A typical serving of two beef enchiladas contains approximately 650-750 calories, depending on the fat content of the beef and the amount of cheese and oil used.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Beef Enchiladas

For 4 servings

7 steps. 40 minutes total.

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