Ingredients
Scale
- 12 (6-inch) flour tortillas
- 1 lb (450g) ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (240g) shredded Monterey Jack cheese, divided
- 2 cups (480ml) red enchilada sauce (store-bought or homemade)
- 1/4 cup (15g) fresh cilantro, chopped
- 1/2 cup (45g) crushed tortilla chips
- Sour cream and avocado, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Return beef to skillet, add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and cook 2 minutes.
- Spoon about 1/2 cup beef mixture onto each tortilla, roll tightly, and place seam-side down in prepared dish.
- Pour 1 1/2 cups enchilada sauce evenly over rolled tortillas. Sprinkle with 1 1/2 cups cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Top with crushed tortilla chips, remaining 1/2 cup cheese (optional Broil 2–3 min for extra browning), and fresh cilantro. Serve with sour cream and avocado.
Notes
- For a shortcut: Use 2 cups pre-shredded cheese and your favorite store-bought enchilada sauce.
- Make ahead: Assemble dish, cover, and refrigerate up to 24 hours before baking (add 5–10 minutes to bake time).
- Vegetarian option: Replace beef with 2 cups black beans and 1 cup sautéed mushrooms + zucchini.
- Tortilla tip: Warm tortillas in a dry skillet for 30 seconds each to prevent cracking when rolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
