Beef Enchiladas Rojas
Seasoned ground beef wrapped in corn tortillas and baked in a bold red chile sauce — crispy edges, melty cheese, restaurant-quality in 20 minutes. One pan, no pre-cooked components.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 2 cups jarred red chile sauce (enchilada sauce)
- 8 count corn tortillas
- 2 cups shredded Mexican cheese blend
- ½ count white onion, diced small
- ¼ cup fresh cilantro, roughly chopped
- 1 count lime
- 1 tsp cumin
Instructions
- 1
Heat a 12-inch skillet over medium-high. Brown ground beef with diced onion, breaking up with a spoon, until no pink remains, about 5 minutes.
- 2
Stir in cumin and half the red chile sauce. Warm through, about 1 minute, then transfer to a bowl.
- 3
Spread 1/4 cup remaining red sauce on the bottom of a 9-by-13-inch baking dish.
- 4
Warm tortillas in the skillet 20 seconds per side to soften. Fill each with 2 tbsp beef mixture, roll tight, and arrange seam-side down in the baking dish.
- 5
Pour remaining red sauce over the enchiladas. Sprinkle cheese evenly on top. Bake at 400°F until cheese bubbles and edges brown, 8–10 minutes.
- 6
Remove from oven. Scatter cilantro over top and squeeze lime juice across. Serve hot.
Tools you’ll need
- 12-inch skillet
- 9-by-13-inch baking dish
- wooden spoon
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
