Beef Enchiladas
Servings: 4 Servings
Ingredients
For the Enchilada Filling:
- 1 pound lean ground beef
- ½ cup white onion diced
- ¼ cup water
- 1 ounce taco seasoning
For the Cheese Sauce:
- 12 ounces evaporated milk
- 1 cup whole milk
- 1 tablespoon(s) cornstarch
- 4 ounces jalapeños diced (canned, undrained jalapeños work well)
- 1 tsp. chili powder or more to taste
- 8 ounces white American cheese *See note.
- 8 ounces Monterey jack cheese shredded
- salt to taste
- Pepper to taste
- 8 fajita size flour tortillas
Instructions
To Make the Enchilada Filling:
- Heat a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and cooked through. Drain off any excess grease, and return the beef to the skillet.1 pound lean ground beef, ½ cup white onion
- Pour in the water and sprinkle in the taco seasoning. Cook for an additional 2-3 minutes while stirring to mix in the taco seasoning. Remove from heat.¼ cup water, 1 ounce taco seasoning
To Make the White Sauce:
- In a medium saucepan, whisk together the evaporated milk, milk, and cornstarch. Then, turn the heat to low-medium.12 ounces evaporated milk, 1 cup whole milk, 1 tablespoon(s) cornstarch
- Add the jalapeños and chili powder. Continue whisking until the liquid begins to steam and bubbles form around the edges of the pan.4 ounces jalapeños, 1 tsp. chili powder
- Drop bits of the American cheese in a little at a time. Whisk between additions, making sure that all the cheese melts before adding more cheese.8 ounces white American cheese
- Once the American cheese has been added, start adding the Monterey jack cheese a little at a time. Whisk between each addition until all the cheese melts.8 ounces Monterey jack cheese
- Taste and add salt and pepper.salt, Pepper
To Assembly:
- Preheat the oven to 350°F, and spray a 2 quart rectangular baking dish with cooking spray.
- Heat 2 to 3 tortillas at a time in the microwave for 10 to 12 seconds, just long enough to make them pliable.8 fajita size flour tortillas
- Spoon about 1 ½ to 2 ounces of ground beef mixture into each tortilla, and roll it tightly to close. Arrange the enchiladas in the baking dish so they press against each other and stay closed. Repeat with the remaining beef and tortillas.
- Pour as much or as little of the cheese sauce over the enchiladas as you’d like. We save a little on the side to use with chips and dip!
- Bake for 12 to 16 minutes or until all the ingredients are warmed through. Keep a close eye on the cheese sauce to ensure it doesn’t begin to burn.
- Serve warm with sour cream, guacamole, pico de gallo, and chips. See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 enchiladas. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*This cheese sauce is very thick and not like the sauce you’d get in a restaurant. It gets even thicker as it cools. Because of this, it burns easily. The best way to thin it out and not change the flavor is to use less cornstarch.
Nutrition Facts
Beef Enchiladas
Serving Size
2 enchiladas
Amount per Serving
Calories
1039
% Daily Value*
Fat
66
g
102
%
Saturated Fat
35
g
219
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
21
g
Cholesterol
216
mg
72
%
Sodium
2500
mg
109
%
Potassium
989
mg
28
%
Carbohydrates
53
g
18
%
Fiber
5
g
21
%
Sugar
19
g
21
%
Protein
59
g
118
%
Vitamin A
2393
IU
48
%
Vitamin C
40
mg
48
%
Calcium
1427
mg
143
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
