This beef enchiladas recipe super easy and inexpensive. Made with mild green chilis and enchilada sauce but if you prefer a bit more heat, you can upgrade to a hot enchilada sauce and even add some jalapenos.
Gather up your ingredients.
Dice and saute the onion until it starts to become soft.
Add the ground beef and cook through.
Add the can of diced green chilies, combining well.
Add half the can of enchilada sauce, mix it all together and let it all simmer for about 5 minutes.
Fill tortillas with ¼ c. of meat mixture and add about 2 tbsp. cheese.
One after another, fold and roll filled tortillas and line them in a baking dish.
Pour the rest of the enchilada sauce over the tortillas and add cheese and black olives.
Bake at 350 degrees for 20-30 minutes. Enchiladas are ready when the cheese has melted and the sauce is bubbly.
Top with sliced green onions and sour cream if desired. HINT: Sour cream cools the heat if your enchiladas are spicy. Or if you are just a wimp like me, it adds flavor and creaminess.Print
1 tablespoon olive oil
½ cup diced yellow onion
1 pound ground beef
1 28-ounce can of red enchilada sauce
1 4-ounce can of diced green chilies
1 package of burrito-sized (10-inch) flour tortillas
Non-stick cooking spray
1 2.25 ounce can of sliced black olives
2 cups shredded mild cheddar cheese
½ cup sour cream (optional for topping)
½ cup sliced green onions (optional for topping)
Preheat the oven to 350 degrees.
In a large skillet, heat olive oil on medium.
When the oil is warm, add onions and cook until they start to turn soft.
Add ground beef and cook through, draining fat if necessary.
Add the can of diced green chilies and heat through.
Add half the can of enchilada sauce and let simmer for 5-10 minutes so the flavors combine.
Spray a 9x11 baking dish with non-stick cooking spray.
One at a time, fill the center of a flat tortilla with ¼ c. of the meat mixture and about 2 tbs. of cheese.
Roll the tortilla tightly, tucking in the ends.
Line the rolled tortillas in the pan next to each other until the pan is full.
Top with remaining enchilada sauce, cheese, and olives.
Bake at 350 for about 20-30 minutes, until cheese melts and enchiladas are bubbling.
Serve hot and option to top enchiladas with sour cream and green onions.