- 4
- 15 mins
- 40 mins
Ingredients
- 2 1/2 cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 (4.5-ounce) can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 1 1/4 cups Monterey Jack cheese, divided
- 1 1/4 cups shredded cheddar cheese, divided
- 12 (6-inch) flour tortillas, warmed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
Preparation
Step 1
Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Place into oven and bake until bubbly, about 20 minutes.
These look SO good!! I just moved to London for six months, and as a native Californian, I’m already missing good Mexican food! Definitely going to need to make these to satisfy some cravings
holy cow, I’ve never wanted to put my fork through the monitor before looking at your enchiladas. I must make these. They look exceptionally delicious. Damn delicious, in fact.
I’ve never made enchiladas but if and when I make them, I will try these! Pinned!
I make enchiladas once a week. It’s a huge hit in our house! Yours look fantastic! Love the added black beans!
Looks so fresh and gorgeous…makes me want to dive right in!
I’m dying these look SO good!! I love enchiladas. Pinned to make soon!
What is enchilada sauce then? In the UK it is hard to buy anything really Mexican in the supermarkets but I have used an El Paso enchilada sauce/jar though it was pretty ordinary! I want to make this because it looks divine!
The El Paso enchilada sauce sounds about right. You can also make your own red enchilada sauce right at home with just a few pantry ingredients.
This looks delicious and your photos are fantastic! Adding this to my must-make list!
This recipe was delicious!! I was looking for something to make with ground venison and this fit the bill!
Enchilada sauce is a red sauce made of mild to hot chile pulp or chile powder and spices. You can make it homemade or buy it at your local grocery store.
Made these tonight for dinner, all the other enchilada recipes are going in the trash!! These are really, really Damn Delicious!!! Combined a can of Old El Paso Medium Enchilada Sauce with a can of El Pato Mexican Tomato Sauce for just the right kick! The combination of cheese is the bomb!!! We are Mexican food lovers, what do you have for burritos? Love your website!!!
I’m so glad you had a chance to make this! As for burritos – I personally love carne asada burritos with pretty much all of these fillings smothered in enchilada sauce!
My Hubby would LOVE these….any suggestions on how I might make a batch and freeze them? I work evenings and these look easy for him to pop in the oven for dinner when I’m not home…..
I’ve tried freezing after they’ve been fully baked, in which case I thaw overnight and reheat in the oven. Hope that helps!
I made these last night for my man and I – we love these!! I love how all the flavor comes from the food and not spices. However i needed 1 can of enchilada sauce on the bottom and one on top. Also i found that a half cup of beef mixture in each tortilla worked for me. This was an amazing dinner!! So easy to prepare with outstanding result. Thank you!!
I made these tonight with some minor changes because I had to make do with what was in the house. I made a double batch and added fried onion and mushrooms. I used old cheddar and mozzarella cheese.( what I had) Also, because I accidentally bought 1 hot enchilada sauce, I used 1 mild sauce plus 1 bottle of salsa. I also used chopped hot peppers instead of canned chilli peppers. Absolutely delicious. Thank you for such a great recipe.
Very tasty meal indeed. I would add a bit more meat, beans, and corn, and up the filling quantity to 1/2 cup. Nevertheless, served as suggested, with the addition of sour cream and green tomatillo sauce, this recipe is a winner!
These are wonderful! Had them for dinner tonight with a couple modifications to make them WW friendly and they were so filling and tasty! They’re definitely on the “do again” list, thank you for sharing!
These are good, but I feel like they need extra seasoning. Salt and pepper just doesn’t cut it for me. I added a package of taco seasoning for more flavor.
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