20-Min Enchiladas Rojas
Beef enchiladas wrapped in tortillas and smothered in a quick homemade red chile sauce, topped with melted cheese. Ready in 20 minutes and feeds 2–3 hungry people.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 2 cups jarred red chile sauce (or enchilada sauce)
- 8 count corn tortillas
- 1.5 cups shredded cheddar or Mexican blend cheese
- ½ count yellow onion, diced
- ¼ cup sour cream (optional, for serving)
Instructions
- 1
Brown ground beef with diced onion in a large skillet over medium-high heat, breaking up meat, until no pink remains, ~5 minutes.
- 2
Drain excess fat. Pour 1 cup red chile sauce into the skillet with beef and stir to coat.
- 3
Spread a thin layer of remaining red chile sauce on the bottom of a 9x13-inch baking dish.
- 4
Dip each tortilla in warm red chile sauce, fill with beef mixture and 2 tbsp cheese, roll tightly, and lay seam-side down in the baking dish.
- 5
Pour remaining sauce over enchiladas and top with remaining cheese. Bake at 375°F for 12 minutes until cheese melts and edges bubble.
- 6
Serve hot with a dollop of sour cream and extra sauce if desired.
Tools you’ll need
- large skillet
- 9x13-inch baking dish
- wooden spoon
- oven
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