Ingredients
Scale
- 1.5 tbsp olive oil
- 1 onion (finely chopped)
- 4 garlic cloves (minced)
- 1.5 lb ground beef (80/20 lean for flavor)
- 1 tsp cumin
- 1/2 tsp chili powder
- 15 oz pinto beans (drained and rinsed)
- 4 oz green chiles
- Salt
- Black pepper
- 15 oz red enchilada sauce
- 8 flour tortillas (6-inch)
- 3.5 cups Mexican cheese (shredded)
Instructions
- Preheat oven to 350°F (180°C).
- Heat olive oil in a skillet. Cook onion and garlic until fragrant.
- Add ground beef and cumin, cook until browned.
- Stir in pinto beans and green chiles. Season with salt and pepper.
- Spread some enchilada sauce in a baking dish.
- Fill tortillas with beef mixture and cheese, then roll and place in dish.
- Top with remaining sauce and cheese.
- Bake for 20 minutes until cheese is bubbly.
- Let rest for 2-3 minutes before serving.
Notes
- Use 80/20 beef for best flavor.
- Let filling cool slightly for easier handling.
- Arrange enchiladas snugly to prevent drying.
- Resting before serving helps cheese set.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg