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Beef Enchiladas with Creamy Sauce for a Quick Dinner

Beef Enchiladas with Creamy Sauce for a Quick Dinner

Looking for a satisfying weeknight dinner that packs a punch? These Beef Enchiladas with Creamy Sauce are just what you need. Rolled corn tortillas filled with seasoned ground beef, smothered in a rich and creamy sauce, and topped with fresh garnishes will have everyone at the table diving in for seconds. Quick to make and bursting with flavor, this dish is perfect for a busy evening.

Why You’ll Love This Recipe

This easy beef enchiladas recipe is not only delicious but also simple to prepare. With minimal prep time and maximum flavor, these enchiladas check all the boxes for a weeknight meal that satisfies cravings.

  • Quick and Easy: Made in under 30 minutes!
  • Creamy and Flavorful: A creamy sauce elevates each bite.
  • Customizable: Add your favorite toppings or sides.
  • Family-Friendly: Kids and adults alike will love them.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 can (10 oz) red enchilada sauce
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)

How to Make Beef Enchiladas with Creamy Sauce

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, cook the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat.
  4. Stir in chili powder, cumin, salt, and black pepper. Mix well and remove from heat.
  5. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
  6. Warm the corn tortillas slightly in the microwave to make them pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, sprinkle with a tablespoon of cheddar cheese, and roll them up tightly.
  7. Place the rolled tortillas seam-side down in the baking dish. Repeat until all tortillas are filled.
  8. Pour the remaining enchilada sauce over the top, then dollop the sour cream evenly across the dish. Sprinkle with the remaining cheese.
  9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  10. Garnish with sliced green onions and fresh cilantro before serving.

Tips for the Best Results

  • For extra flavor, consider adding a dash of hot sauce to the beef mixture.
  • Make sure to warm the tortillas; this prevents them from cracking when rolling.
  • Let the enchiladas sit for a few minutes after baking for easier serving.

Easy Variations

  • Swap ground beef for shredded chicken or turkey for a lighter option.
  • Use flour tortillas instead of corn for a different texture.
  • Add black beans or corn to the beef mixture for added nutrition and flavor.

What to Serve With It

  • Cilantro lime rice for a zesty side.
  • A fresh garden salad to balance the richness of the enchiladas.
  • Guacamole and tortilla chips for dipping.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot.

Recipe Card

Beef Enchiladas with Creamy Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 can (10 oz) red enchilada sauce
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, cook the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat.
  4. Stir in chili powder, cumin, salt, and black pepper. Mix well and remove from heat.
  5. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
  6. Warm the corn tortillas slightly in the microwave to make them pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, sprinkle with a tablespoon of cheddar cheese, and roll them up tightly.
  7. Place the rolled tortillas seam-side down in the baking dish. Repeat until all tortillas are filled.
  8. Pour the remaining enchilada sauce over the top, then dollop the sour cream evenly across the dish. Sprinkle with the remaining cheese.
  9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  10. Garnish with sliced green onions and fresh cilantro before serving.

Notes: For extra flavor, consider adding a dash of hot sauce to the beef mixture.

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