5 Ingredient Beef Enchiladas Recipe
These 5 Ingredient Beef Enchiladas are a simple and delicious Mexican-inspired baked dish featuring lean ground beef simmered with chunky salsa, wrapped in flour tortillas, and smothered with flavorful red enchilada sauce and melted four-cheese blend. Ready in just over 1 hour, they make a perfect easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 cup chunky salsa
Sauce and Assembly
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (though traditional corn tortillas can be used)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat, then return the skillet to medium-low heat. Stir in the chunky salsa and cook until the mixture is heated through. Remove from heat.
- Prepare Baking Dish: Pour about half of the red enchilada sauce evenly into the bottom of the prepared baking dish.
- Assemble Enchiladas: Warm the tortillas according to package instructions. Spoon about 1/4 cup of the beef mixture down the center of each tortilla. Top each with approximately 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place seam side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 to 35 minutes, until heated through and cheese is melted.
Notes
- You can use corn tortillas for a more traditional flavor, but flour tortillas offer a softer texture and are easier to roll without tearing.
- Let the assembled enchiladas rest for 5 minutes after baking for easier slicing and serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For extra heat, add chopped jalapeños or hot sauce to the beef mixture.
- To make this recipe gluten-free, use corn tortillas and ensure that the enchilada sauce is gluten-free.
Keywords: beef enchiladas, easy enchiladas, 5 ingredient recipes, Mexican dinner, baked enchiladas, quick dinner
Find it online: https://tastewithamy.com/5-ingredient-beef-enchiladas-recipe/
