Baked Enchiladas
Creamy baked enchiladas with seasoned ground beef, melted cheese, and flavorful sauce layers, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Heat oven to 325°F.
- Cook ground beef and chopped onion together until browned.
- In a bowl, combine cream of chicken soup, cream of mushroom soup, skim milk, picante sauce, and half of the grated cheese to make the sauce mixture.
- Prepare a large casserole pan and set aside.
- Layer the casserole with tortillas, then spread a portion of the meat mixture, followed by the sauce mixture.
- Repeat the layering process until you have 2 or 3 layers.
- Top the final layer with the remaining grated cheese.
- Bake in the preheated oven for 1 hour until bubbly and golden.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with black beans or lentils. You can also use a mix of different cheeses like Monterey Jack or pepper jack for a spicier kick. If you prefer a creamier sauce, consider adding a dollop of sour cream into the sauce mixture. To save time, you can use pre-cooked chicken or shredded rotisserie chicken in place of ground beef.
Serving Suggestions
Serve the baked enchiladas hot, garnished with fresh cilantro and a dollop of sour cream or guacamole. They pair beautifully with a side of Mexican rice or a fresh garden salad for a complete meal. For a fun twist, try serving them with Southwestern Tortilla Wedges for added crunch.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. If you prefer to microwave, cover with a damp paper towel and heat in 1-minute intervals until warm. You can also freeze them for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Enchiladas contains roughly 663 calories, with 19g protein, 98g carbohydrates, and 24g fat. It is an excellent source of protein (38% of the Daily Value), dietary fiber (38% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking. If you want to prepare them further in advance, you can freeze the unbaked enchiladas and bake them straight from the freezer, adding a little extra baking time.
What can I substitute for tortillas?
If you're looking for a gluten-free option, you can use corn tortillas, or even try wrapping the filling in large lettuce leaves for a low-carb version. Alternatively, consider using flour tortillas for a softer texture that holds up well to the filling.
How can I make these enchiladas spicier?
To add more heat, consider using a spicier picante sauce or incorporating diced jalapeños into the meat mixture. You could also sprinkle some red pepper flakes or cayenne pepper into the sauce mixture for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).