Quick and easy ground beef enchiladas topped with red enchilada sauce and cheese!
- 1 pound ground beef
- 19 ounce can red enchilada sauce
- 4.5 ounce can chopped green chiles
- 10 soft taco shells 6 inches each
- 2 cups shredded Cheddar Cheese
Preheat the oven to 375 degrees Fahrenheit. Spray a 13x9 inch baking dish with non-stick spray. Set aside.
In a nonstick skillet cook ground beef over medium-high heat for 5-7 minutes or until cooked through. Drain grease off beef.
Stir ½ cup enchilada sauce and chopped green chiles into ground beef.
Spread ½ cup enchiladas sauce evenly in the bottom of the prepared baking dish.
Spread ¼ cup of the beef mixture down the center of each tortilla then sprinkle with about 1 Tablespoon of cheese. Wrap tortillas tightly around the filling. Place seam side down in the baking dish.
Top with remaining enchilada sauce and sprinkle with remaining cheese.
Bake in a preheated oven at 375 degrees for 20-25 minutes or until hot and bubbly. Let sit for 5 minutes before serving.
Can you make them ahead?
Yes, you can assemble the enchiladas a day in advance to bake later. If you do this, you may need to add some more enchilada sauce on top before they go in the oven. The tortillas will absorb it, so add a little more so they’re nice and saucy!
How long do leftovers keep?
Store them in an airtight container and they will keep well for up three to four days in the fridge.
What else can you add to enchiladas?
You can add black beans, pinto beans, or other beans that you like. Add chopped cilantro to the filling or diced veggies like onions and bell peppers. Just keep in mind, the more you add the more enchiladas you’ll get!
Calories: 642kcal | Carbohydrates: 48g | Protein: 36g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1870mg | Potassium: 451mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1204IU | Vitamin C: 11mg | Calcium: 425mg | Iron: 6mg