Enchiladas El Paso
Creamy, cheesy beef enchiladas with a flavorful tomato sauce, perfect for satisfying family dinners and gatherings. Easy to customize with your favorite toppings.
Ingredients
Instructions
- Brown the ground beef; drain excess fat.
- Add canned tomatoes, tomato paste, water, chopped onion, chili powder, salt, and pepper to the beef.
- Let the mixture simmer to develop flavors.
- Dip each tortilla in hot oil to soften.
- Place a tablespoon of meat sauce and some cheese on each tortilla, then roll up tightly.
- Arrange the rolled tortillas seam side down in a 9 x 13-inch baking pan.
- Top with remaining meat sauce and cheese.
- Cover the pan with foil.
- Bake at 375°F (190°C) for 25 minutes until hot and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the meat mixture. If you're out of ground beef, ground turkey or chicken can be a healthier substitute. To save time, use pre-shredded cheese and canned diced tomatoes with green chilies for added flavor. For a vegetarian option, try black beans or lentils instead of meat, and browse more Mexican recipes for ideas.
Serving Suggestions
Enchiladas El Paso pair beautifully with a side of Mexican rice or refried beans for a complete meal. A fresh salad with avocado and lime dressing enhances the flavors. For a fun twist, serve with La Fonda Del Sol (A Hearty Mexican Dip!) as an appetizer. Consider garnishing with chopped cilantro and sour cream for extra flair.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes. You can also microwave individual portions for quick meals, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas El Paso contains roughly 648 calories, with 8g protein, 12g carbohydrates, and 65g fat. It is an excellent source of vitamin C (36% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1171mg per serving (51% 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 enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance. Assemble them up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure they're heated through.
What can I use instead of tortillas?
If you don't have tortillas, you can use thinly sliced zucchini or eggplant as a low-carb alternative. Just layer the meat and cheese between the slices, similar to a casserole. Alternatively, consider using lasagna noodles for a unique twist on the dish.
How can I make these enchiladas spicier?
To increase the heat, add extra chili powder or include diced fresh chilies to the meat mixture. You can also serve the enchiladas with a drizzle of your favorite hot sauce or top them with sliced jalapeños for an added 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).