Enchiladas Recipe
Corn tortillas rolled and stuffed with meat or cheese, topped with sauce.
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Ingredients
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For the Enchiladas
For the Enchilada Sauce
For Topping
Method
Preparing the Filling
- 1
Cook the Meat
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
- 2
Add the Meat
Add the ground beef (or shredded chicken) to the skillet. Season with salt and black pepper. Cook until the meat is browned and fully cooked, about 8-10 minutes.
- 3
Mix in Cheese
Once the meat is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese until melted. Set aside.
Making the Enchilada Sauce
- 4
Combine Ingredients
In a medium saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- 5
Simmer the Sauce
Bring the sauce to a simmer over medium heat, stirring occasionally for about 10 minutes. Remove from heat and set aside.
Assembling the Enchiladas
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Fill the Tortillas
Take a corn tortilla and scoop about 2-3 tablespoons of the meat and cheese mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- 8
Repeat Process
Repeat until all tortillas are filled and placed in the baking dish.
Baking the Enchiladas
- 9
Add Sauce
Pour the enchilada sauce evenly over the assembled tortillas, making sure to cover them well.
- 10
Top with Cheese
Sprinkle the remaining cup of shredded cheddar cheese over the top of the enchiladas.
- 11
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- 12
Garnish
Once the enchiladas are done baking, remove from the oven and let them cool slightly. Garnish with chopped fresh cilantro, slices of avocado, and a dollop of sour cream before serving.
