Ingredients and Weight:
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
- 8 (10-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 avocado, sliced
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the tomato sauce, tomato paste, chili powder, cumin, cayenne pepper, and cilantro. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish.
- Spread 1/4 cup of the sauce down the center of each tortilla. Top with 1/4 cup of the ground beef mixture and 2 tablespoons of the cheddar cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Top the enchiladas with the remaining sauce and cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Serve with sour cream, avocado, and additional cilantro, if desired.
Nutritional Information:
(Per serving)
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 900mg
- Carbohydrates: 50g
- Dietary Fiber: 5g
- Sugar: 10g
- Protein: 30g
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- A crowd-pleasing dish perfect for parties or special occasions
User Comments:
- "These enchiladas were amazing! The sauce was so flavorful and the tortillas were cooked to perfection."
- "I love how easy these were to make. They're perfect for a weeknight meal."
- "The beef filling was so juicy and tender. I will definitely be making these again."
- "These enchiladas were a hit with my family. Even my picky kids loved them."
- "I added some chopped green peppers and onions to the filling for extra flavor."
Special Precautions and Tips:
- If you don't have tomato paste, you can substitute 1/4 cup of ketchup.
- To make the enchiladas ahead of time, assemble them and cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 30 minutes before baking.
- If you want to make the enchiladas spicy, add an extra 1/4 teaspoon of cayenne pepper to the sauce.
