Cowboy Enchiladas
Cowboy Enchiladas are hearty, cheesy baked tortillas filled with a savory mixture of ground beef, beans, and vegetables, topped with melted cheese. This flavorful dish combines classic Mexican-inspired flavors with a comfort-food appeal, making it perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Brown the hamburger in a skillet, then drain the fat.
- Mix the cooked hamburger, refried beans, enchilada sauce, sliced mushrooms, diced tomatoes, and sliced olives in a bowl.
- Spoon some of the mixture into each tortilla, fold them, and place in a baking pan.
- In a separate bowl, mix the cream of chicken soup with about 1.5 cups of water or milk.
- Pour the soup mixture over the assembled enchiladas.
- Sprinkle shredded cheese generously over the top.
- Bake uncovered for 20 to 30 minutes until hot and bubbly.
- Garnish with sour cream before serving.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the filling mixture. If you're short on time, pre-cooked chicken can be used instead of hamburger for a quicker preparation. You can also substitute the cream of chicken soup with a homemade white sauce for a fresher flavor. This dish is versatile, similar to other Mexican recipes, allowing for various fillings based on your preference.
Serving Suggestions
Serve the enchiladas with a dollop of sour cream and some chopped fresh cilantro on top for added flavor. They pair wonderfully with a side of Mexican rice or a crisp green salad. For a delightful twist, consider serving them alongside a bowl of Judy's Tortilla Soup for a hearty meal that everyone will enjoy.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also use a microwave, covering them to keep moisture in, but the oven will help maintain the crispiness of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Cowboy Enchiladas contains roughly 707 calories, with 32g protein, 92g carbohydrates, and 25g fat. It is an excellent source of vitamin D (175% of the Daily Value), protein (64% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 in advance and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When ready to bake, remove the cover and follow the baking instructions, adding a few extra minutes if baking from cold.
What can I substitute for refried beans?
If you don't have refried beans, you can use black beans or pinto beans that have been mashed for a similar texture. Additionally, you can use lentils or even quinoa for a healthier alternative while still maintaining the dish's heartiness.
Can I freeze the cowboy enchiladas?
Absolutely! To freeze, assemble the enchiladas but don't bake them. Wrap them tightly in aluminum foil or plastic wrap and store them in a freezer-safe container. They can be frozen for up to three months. When ready to eat, thaw in the refrigerator overnight, then 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).