Enchiladas Las Palmas
Savory beef and cheese-filled enchiladas bathed in rich red sauce, perfect for a hearty Mexican-inspired meal that appeals to family and friends alike.
Ingredients
Instructions
- Saute ground beef and chopped onion in a skillet until cooked. Drain grease.
- Mix in 1/3 cup Las Palmas enchilada sauce with the beef and onion.
- In a skillet, heat 1 can (10 oz.) of enchilada sauce. Dip each tortilla in the sauce until well coated.
- Lay a coated tortilla in a 9 x 13-inch baking dish. Fill with 3 tablespoons of the meat mixture and roll up.
- Place the rolled enchiladas seam side down in the dish, side by side.
- Cover the rolled enchiladas with the remaining sauce.
- Bake at 350°F for 20 minutes.
- Optional: Garnish with sliced ripe olives and sprinkle with Cheddar cheese before serving.
Tips & Substitutions
For an extra layer of flavor, consider adding spices like cumin or chili powder to the ground beef mixture. You can use flour tortillas if you prefer, but corn tortillas offer a traditional texture. If you want to make this dish vegetarian, substitute the ground beef with black beans or sautéed vegetables for a delicious twist. This recipe pairs beautifully with Beef Steak And Tortilla Bake for a hearty meal.
Serving Suggestions
Serve the enchiladas hot, garnished with sliced ripe olives and a sprinkle of Cheddar cheese for added richness. They pair well with a fresh green salad or Mexican rice on the side. For a complete meal, consider serving with Beans Mexicana, which adds a delightful contrast in texture and flavor.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, just cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Las Palmas contains roughly 1186 calories, with 41g protein, 86g carbohydrates, and 77g fat. It is an excellent source of protein (82% of the Daily Value), calcium (57% of the Daily Value), and vitamin A (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2742mg per serving (119% 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 and store them in the refrigerator before baking. Simply assemble them, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and follow the baking instructions, adding a few extra minutes if needed.
What can I substitute for Las Palmas enchilada sauce?
If you don't have Las Palmas enchilada sauce, you can use any canned enchilada sauce or even homemade sauce if you prefer. A combination of tomato sauce, chili powder, and a pinch of cumin can also work in a pinch, providing a similar flavor profile.
Can I freeze enchiladas?
Absolutely! Enchiladas freeze well. Assemble them in a baking dish, cover tightly with plastic wrap, and then foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and then bake as directed, or bake from frozen, adding extra time to ensure they are heated through.
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).