Savory, cheesy Beef Enchiladas are easy to make and loaded with tender, seasoned ground beef. Baked until bubbly and golden, this is a great make ahead weeknight dinner.
1 1/2cupsshredded Queso Qoaxaca cheese or Colby jack
1cupshredded white cheddar
Chopped fresh cilantro
Sliced avocadosour cream and pico de Gallo, for serving
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef to the pan and cook until browned, approximately 5-10 minutes. Using a slotted spoon, transfer the ground beef to a bowl and drain off all but 2 tablespoons fat.
Add the onion to the skillet and cook until softened. Stir in the garlic and cook for 1 minute.
Add the green chilis, ground beef, chili powder, garlic powder and cayenne. Stir to combine.
Stir in the salt, pepper and 1/2 cup enchilada sauce. Set aside.
Preheat oven to 350˚F.
Coat the bottom of a 13x9 inch baking dish with 1/4 cup of the enchilada sauce. Spoon another 1/4 cup of the enchilada sauce into a shallow bowl.
Dip a tortilla into the bowl to coat with the sauce and transfer to a plate.
Spoon about 3 tablespoons of the beef mixture into the center of the tortilla. Top with a sprinkle of Oaxaca cheese.
Roll up the tortilla and place in the baking dish seam side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 20 minutes uncovered until bubbling and golden.
Serve immediately with cilantro, sour cream, avocado and jalapenos, if desired.