Beef Enchiladas - seasoned ground beef, onions, green chiles, roasted poblanos, and cheese wrapped in grilled tortillas. Topped with enchilada sauce and cheese and baked to bubbly perfection.
The sky is beautifully blue today, but it is still cold. When it feels like spring will never arrive, combat the cold with a comforting dish. Beef Enchiladas have a richly-seasoned ground beef mixture rolled up in tortillas, smothered with sauce and cheese, and baked to bubbly perfection. Perfect for the cold weather blues!
These enchiladas are easy to pull together and don't take a lot of time to make. To make this dish, you will need:
- ground beef
- green chiles
- cheddar and Pepper Jack cheeses
- red enchilada sauce
Ground beef and onions provide the base for the filling. A roasted poblano and green chiles add more flavor and texture. Enchilada sauce brings the filling together.
Either canned or homemade enchilada sauce can be used in this recipe. I prefer homemade sauce for its authentic flavor. It's so easy to make and comes together with staple pantry ingredients.
Before assembling the enchiladas, I char the tortillas on both sides. This can be done over a gas flame or on a griddle. This helps to prevent the tortillas from turning soggy while the enchiladas bake. It also adds a little extra texture.
Enchiladas need cheese and these enchiladas have a healthy dose - a blend of cheddar and Pepper Jack. These enchiladas bake up to bubbly, cheesy perfection. These beef enchiladas are a family favorite.
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- 1 ¾ pounds ground beef
- ½ large onion (finely diced)
- 1 poblano, roasted
- 4.5 ounces green chiles (canned)
- 3 cups enchilada sauce (divided)
- 5 large flour tortillas (8-9 inch)
- 4 ounces cheddar cheese (shredded)
- 4 ounces Pepper Jack cheese (shredded)
- 1 scallion (chopped, for garnish)
- Preheat the oven to 375 degrees.
- Heat a heavy-bottomed pot over medium heat. Add the ground beef and the onion and cook until beef is no longer pink, crumbling the meat as it cooks. Drain the excess fat. Add the green chiles and the chopped roasted poblano. (1) Stir in 2 cups of enchilada sauce. Set aside.
- Preheat a griddle pan over medium heat. Toast the flour tortillas on each side until lightly browned but still pliable.
- To assemble, spoon ⅕ of the beef mixture down the center of each tortilla. Top with approx. ¼ cup of shredded cheese. Roll up each tortilla and place, seam-side down, in a 9x13 casserole or lasagna pan. Pour the remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cheese.
- Bake for 30 minutes until heated through. (2) Garnish with chopped scallions and serve.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.