Beef And Cheese Enchiladas
Cheesy beef enchiladas featuring seasoned ground beef, creamy Velveeta sauce, and melted Cheddar, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Brown ground beef and chopped onion; drain and add cumin and garlic powder.
- In a separate 1-quart pan, combine Velveeta cheese, evaporated milk, cream of mushroom soup, and chopped green chilies, and cook on medium heat until melted and smooth.
- Pour about 1 cup of cheese sauce into a 12 x 8-inch glass baking dish.
- Place about 3 tablespoons of meat in each tortilla and roll up.
- Place the rolled tortillas seam side down in the dish.
- Pour the remaining cheese sauce over the rolled tortillas.
- Bake in a 350°F oven until the sauce is bubbling. Sprinkle the top with shredded Cheddar cheese before serving.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a substitute for ground beef. You can enhance the cheese sauce by adding a pinch of cayenne pepper or smoked paprika. If you prefer a lighter version, swap the Velveeta for a blend of low-fat cream cheese and shredded cheeses. This dish can also be made ahead of time and refrigerated before baking.
Serving Suggestions
Serve these beef and cheese enchiladas with a side of Mexican rice or refried beans for a complete meal. A simple green salad with lime vinaigrette pairs beautifully, balancing the richness of the enchiladas. You can also top them with fresh cilantro, sour cream, or avocado for added freshness and flavor.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes, checking to ensure they are evenly heated.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Cheese Enchiladas contains roughly 630 calories, with 23g protein, 91g carbohydrates, and 21g fat. It is an excellent source of protein (46% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 879mg per serving (38% 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 in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. When you're ready to bake, remove the cover and bake as directed, adding a few extra minutes to the cooking time if needed.
What can I use instead of Velveeta cheese?
If you prefer not to use Velveeta, you can substitute it with a combination of cream cheese and shredded cheeses such as Monterey Jack or cheddar. This will give you a creamy texture while allowing you to customize the flavor to your liking.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Assemble them without baking, cover tightly, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed. You may need to add a few extra minutes to the baking time if they are still cold.
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).