What’s not to like about this recipe? With just a handful of ready-to-go ingredients and about 30 minutes, you can make an authentic-tasting Mexican meal you’ll be tempted to give a place in your regular recipe rotation.
Making our beef enchiladas is as easy as sautéing ground beef in a skillet, mixing refried beans and taco seasoning, wrapping it all up in a soft tortilla and baking to melty, bubbling bliss. It’s so easy you don’t have to be an expert chef to tweak it to your taste buds’ delight. Follow the same steps with your choice of protein and turn it into a shrimp, tofu or chicken enchilada. Just make sure you cook everything to the proper internal temperature–145°F for shrimp, 165°F for chicken–and you’ll achieve Tex-Mex success.
Which side are you on in this heated rivalry? They’re both winners—so you can’t go wrong—but there are a few things you may want to consider.
If you’re trying to take the traditional route, this is the way to go. These “little cakes” have been used in Mexico since the time of the Aztecs, and for good reason; they’re delicious! They’re arguably also the healthier option because they’re made with whole grains, are lower in fat and provide more nutrients like fiber. Plus, unlike flour tortillas, they’re gluten free.
While not quite as traditional as corn tortillas, flour tortillas have been used in Mexico for a while as well. Their origin is less clear than corn, but they’ve likely been around for a few hundred years. The main downside is they’re not as healthy as corn tortillas thanks to ingredients like fat and sodium. You can always go for wheat tortillas if you want a more health-conscious flour option, though. You do get some nutrients from regular flour tortillas, just not as many as corn.
Their main strength is their… um, strength. Flour tortillas are heartier and thicker, making them your best bet for heavier or messier fillings. So if you’re making breakfast tacos or burritos with eggs that weigh things down—or piling on lots of salsa and guac—flour will give you the support you need.
The ready-made Market District enchilada sauce we use for this recipe is fast and full of flavor, which is why we recommend it when you’re making dinner on a busy night. But if you have a little extra time and want to try making homemade enchilada sauce, you can easily find the ingredients you need at your local Giant Eagle or Market District and mix it up in a matter of minutes.
Enchilada roughly translates to “to add pepper to” and that’s the first step in sauce making. You start by heating vegetable oil in a skillet and adding flour and as much chili powder as you like, then you stir in tomato sauce, water and more spices like cumin, garlic powder and onion powder. You can always experiment by adding more herbs and spices like oregano, cinnamon and, of course, salt and pepper to taste.
No matter which choices you make—corn or flour, homemade or store-bought sauce—we’re sure you and your family will be satisfied. Just use the recipe below as your guide and enjoy!
Prep Time: 15 min. • Cook Time: 20 min.
Heat oven to 375°F. Spray 12x8-inch (3-quart) baking dish or pan with cooking spray. Roughly chop cilantro.
In 10-inch nonstick skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in the taco seasoning and refried beans.
Spread ½ cup of the enchilada sauce evenly in baking dish. Spread ¼ cup beef mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving and garnish with cilantro.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 1060, Fat 43g, Sat Fat 22g, Trans Fat 0g, Cholesterol 140mg, Sodium 3270mg, Total Carbohydrate 105g, Fiber 0g, Sugars 3g, Protein 58g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free