Beef Enchiladas with Red Sauce
Course: Beef, Main Dish, Mexican6-8
servings30
minutes25
minutes55
minutesThis has quickly become my family’s new favorite enchilada recipe, and I have my neighbor, Emily Flynn, to thank for it! The combination of the flavorful meat, creamy cheese, and tangy sour cream is absolutely delicious. The Pepper Jack cheese adds a subtle kick of heat without being too spicy. Next time, we’re doubling the recipe—our house full of hungry teenage boys can’t get enough! Don’t let the list of ingredients intimidate you; it comes together in no time.
Ingredients
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 green pepper, finely chopped
1 tablespoon chili powder
2-3 teaspoons cumin
½ teaspoon coriander
½ teaspoon oregano
½ teaspoon pepper
¾ teaspoon salt
1 cup sour cream, plus more for garnish if desired
Juice of 1 lime – a small squirt
1 cup shredded Pepper Jack cheese (or any cheese)
2 tablespoons chopped cilantro, plus more for garnish
1 (8 ounce) can tomato sauce
10-12 small gluten free tortillas or corn tortillas
1 – 2 (10 ounce) cans of your favorite red enchilada sauce (I like Old El Paso)
2 cups shredded cheddar or Colby Jack cheese
Directions
- Preheat oven to 350º.
- In a large skillet, cook the ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt until the onion is translucent and the meat is fully cooked. Remove from heat.
- Stir in sour cream, lime juice, Pepper Jack cheese, cilantro, and tomato sauce.
- Place about ¼ cup filling on each tortilla. Roll up, and place in greased 9 x 13 inch dish.
- Top with enchilada sauce and cheddar or Colby Jack cheese.
- Bake uncovered 20-25 minutes, or until cheese is melted and bubbly. Serve with a
dollop of sour cream and chopped cilantro, if desired.
