Enchiladas Acapulco
Enchiladas Acapulco features tender tortillas filled with a savory beef and bean mixture, topped with melted cheese, peppers, and fresh tomatoes. This flavorful dish offers a comforting blend of Mexican spices and creamy cheese, perfect for family dinners or casual gatherings with friends.
Ingredients
Instructions
- Brown the ground beef in a skillet; drain excess fat.
- Add tomato sauce and half of the chopped green peppers to the beef.
- Cook over medium heat for 5 minutes, stirring occasionally.
- Add drained kidney beans and half of the cheese cubes; cook until cheese melts.
- Remove from heat and set aside.
- Dip each tortilla in hot oil; drain on paper towels.
- Fill each tortilla with a quarter cup of the meat mixture and roll up.
- Place seam side down in a 9 x 13-inch casserole dish.
- Pour the remaining meat mixture over the rolled tortillas.
- Cover and bake at 350°F for 20 minutes.
- Sprinkle remaining cheese on top and bake for an additional 5 minutes until cheese melts.
- Remove from oven and top with remaining chopped green peppers, cheese, and chopped tomatoes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the meat mixture. If you don't have Velveeta, you can substitute with shredded Monterey Jack or cheddar cheese. To add more flavor, try incorporating some cumin or chili powder into the beef as it cooks. If you prefer a vegetarian option, replace the ground beef with sautéed mushrooms or a mix of beans.
Serving Suggestions
These enchiladas are best served hot and garnished with fresh cilantro, sour cream, or avocado slices. They pair well with a side of Company Spanish Rice or a fresh green salad to balance the richness. For a complete meal, consider serving alongside Mexican Meatball Soup for a warm, comforting experience.
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 until warmed through, about 15-20 minutes. You can also microwave individual portions for about 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Acapulco contains roughly 1694 calories, with 29g protein, 105g carbohydrates, and 133g fat. It is an excellent source of dietary fiber (63% of the Daily Value), protein (57% of the Daily Value), and iron (30% of the Daily Value). Note that it is relatively high in sodium, at 474mg per serving (21% 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 up to the baking step and store them covered in the refrigerator for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of tortillas?
If you're looking for a gluten-free option, you can use corn tortillas or make enchilada bowls by layering the filling in a baking dish without the tortillas. For a low-carb alternative, consider using zucchini slices or cauliflower rice as a base.
How can I make these enchiladas spicier?
To increase the heat, add diced green chilies or chopped serrano peppers to the meat mixture. You can also use a spicier salsa in place of the tomato sauce, or top the finished dish with a drizzle of hot sauce before serving.
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).