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5 Ingredient Beef Enchiladas

5 Ingredient Beef Enchiladas for a Quick Family Feast

Savor the simplicity of 5 Ingredient Beef Enchiladas, a quick and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 lb Lean Ground Beef Substitutions: Ground turkey or shredded chicken work well too.
  • 1 cup Chunky Salsa Substitutions: Diced tomatoes can be a great alternative.
Assembly
  • 8 pieces Tortillas (Flour, 8-inch) Substitutions: Corn tortillas create a delicious traditional taste.
  • 1 cup Red Enchilada Sauce Substitutions: Green enchilada sauce for a refreshing twist.
Topping
  • 1 cup Borden® Cheese Thick Cut Shredded Four Cheese Mexican Substitutions: Any good melting cheese blend will work.

Equipment

  • Oven
  • large skillet
  • baking dish

Method
 

Preparation and Cooking
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, cook the lean ground beef over medium heat for 7-10 minutes until browned.
  3. Remove from heat and stir in the chunky salsa until mixed well.
  4. Lay out the tortillas and spoon the beef mixture onto each, rolling them tightly.
  5. Place rolled tortillas seam-side down in a greased baking dish and pour red enchilada sauce over them.
  6. Sprinkle shredded cheese on top and cover the dish with foil.
  7. Bake in the preheated oven for 25-30 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbly.
  8. Let cool for a few minutes and serve with desired condiments.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 60mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, assemble but do not bake, wrap tightly, and store for up to 3 months. Thaw in the fridge before baking.

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