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Warming the tortillas before rolling them is the step most people skip, and it's exactly why enchiladas often crack apart in the pan - cold tortillas straight from the fridge or bag are stiff and prone to tearing under filling. Rolled around a spiced beef filling and smothered in enchilada sauce and melted cheese, this bake delivers restaurant-style enchiladas without any individual frying.
Prep Time
20 min
Per serving
480kcal
Calories
28g
Protein
Cook Time
30 min
Servings
4 people
Difficulty
easy
36g
Carbs
26g
Fat
4g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the ground beef, breaking it apart with a spatula, and cook for 6-7 minutes, until browned.
Stir in the minced garlic, cumin, chili powder, and salt, cooking for 1 minute until fragrant.
Add about a third of the enchilada sauce to the beef mixture and simmer for 3-4 minutes, until slightly thickened.
Preheat the oven to 190°C (375°F) and spread a thin layer of enchilada sauce on the bottom of a baking dish.
Warm the tortillas briefly in a dry pan or microwave until pliable.
Spoon a portion of the beef filling and a sprinkle of shredded cheese down the center of each tortilla, then roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbling.
Garnish with fresh cilantro and serve with sour cream and diced avocado if desired.
Warm the Tortillas First: Cold, stiff tortillas crack and tear when rolled, so a quick warm-up in a dry pan or microwave makes them pliable enough to roll tightly without breaking. Don't Overfill Each Tortilla: A moderate amount of filling makes rolling much easier and prevents the enchiladas from bursting open in the pan during baking. Place Seam-Side Down: Arranging the rolled tortillas seam-side down in the baking dish helps them hold their shape and keeps the filling from spilling out as they bake.
Yes, corn tortillas are actually more traditional for enchiladas - warm them briefly in oil or a dry pan first, as they can crack more easily than flour tortillas if not properly softened.
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