Beef Flour Enchiladas
Creamy beef enchiladas with melted cheese, olives, and seasoned sauce, perfect for a hearty Mexican-inspired meal that suits family dinners and gatherings.
Ingredients
Instructions
- Cook ground beef well and drain excess fat.
- Mix cooked beef with chopped onion, chopped lettuce, chopped carrots, chopped cooked potatoes, and chopped olives.
- Add 1 cup of shredded cheese and garlic powder to the beef mixture and combine.
- In a separate bowl, blend cumin, oregano, water, and 1/2 teaspoon of salt.
- Add the can of enchilada sauce to the mixture and heat in a pan.
- Dip each flour tortilla into the heated enchilada sauce, one by one.
- Add the beef mixture onto the dipped tortillas and roll them up.
- Place rolled tortillas on a baking tray, garnish with shredded cheese and sliced olives.
- Bake at 350°F for 30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a lighter version, substitute ground turkey or chicken for the beef. You can also use corn tortillas for a gluten-free option. If you prefer more spice, consider adding diced jalapeños to the beef mixture. To save time, pre-cooked rotisserie chicken can be a great alternative, making it a quick meal option. Consider serving with a side of Crunchy Taco Salad for a fresh contrast.
Serving Suggestions
Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. Pair with Mexican rice or a simple side salad for a complete meal. They also go well with a side of Cheezy Tortilla Casserole, creating a delightful combination of textures and flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, covered, for a quicker option, but be careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Flour Enchiladas contains roughly 2179 calories, with 77g protein, 279g carbohydrates, and 108g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (170% of the Daily Value), and protein (154% of the Daily Value). Note that it is relatively high in sodium, at 1936mg per serving (84% 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 prepare the enchiladas in advance. Assemble them, but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to serve, bake them directly from the refrigerator, adding a few extra minutes to the baking time if needed.
What can I substitute for enchilada sauce?
If you don't have enchilada sauce, you can use a homemade version made from blending canned tomatoes, chili powder, and spices. Alternatively, salsa verde or a spicy tomato sauce can work in a pinch, giving a different but delicious flavor profile to the dish.
Can I freeze these enchiladas?
Absolutely! These enchiladas freeze well. After assembling, wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
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).