Beef Enchiladas With Extra Cheese On Top
A comforting and savory dish that combines shredded beef, tangy enchilada sauce, and layers of melty cheese, all wrapped in soft corn tortillas.
Ingredients
Main Ingredients
- 2 cups cooked shredded beef Use leftover beef for a quick meal.
- 10 pieces corn tortillas Warm tortillas in a skillet for easier rolling.
- 2 cups enchilada sauce Can substitute with green tomatillo sauce.
- 2 cups shredded cheese (e.g., cheddar or Monterey Jack) A blend of cheeses can enhance flavor.
- 1 cup diced onion Cook until translucent.
- 1 cup sour cream For serving on the side.
- 1 tablespoon olive oil For cooking the onion.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon cumin For additional flavor.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Stir in the shredded beef, garlic powder, cumin, salt, and pepper. Cook until everything is heated through.
- Dip each tortilla in enchilada sauce, then fill it with the beef mixture and a sprinkle of cheese. Roll up and place seam side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve hot with sour cream on the side.
Notes
For added flavor, consider marinating the beef in spices overnight. If you prefer a spicier kick, add chopped jalapeños to the beef mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.