Homemade Enchiladas
Homemade enchiladas feature tender corn tortillas filled with flavorful beef, chili, onions, and melted cheese, then baked to perfection. This hearty dish offers a delicious blend of savory, spicy, and cheesy flavors, making it ideal for family dinners or casual gatherings that love comfort food with a Mexican flair.
Ingredients
Instructions
- Preheat oven to 350°F.
- Fry ground beef in a skillet until cooked through.
- Add canned chili with beans to the cooked beef.
- Rinse chili cans with a little water and add to the beef and chili mixture.
- Chop the onions finely.
- Grate the Velveeta cheese.
- Separate the corn tortillas.
- Place a tablespoon or more of beef and chili mixture on each tortilla.
- Sprinkle chopped onions and grated cheese on each tortilla.
- Roll each tortilla and place it seam-side down in a baking dish.
- Pour the remaining beef and chili mixture over the rolled tortillas.
- Sprinkle chopped onions on top of the dish.
- Sprinkle remaining cheese over everything.
- Bake in the preheated oven for approximately 10 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with black beans or lentils. You can also use shredded rotisserie chicken for a quicker option. If Velveeta isn't available, any melting cheese like Monterey Jack or cheddar works well. To enhance flavor, consider adding spices such as cumin or chili powder to the beef mixture. This dish pairs beautifully with Easy Nachos (Kids Snacks) for a fun meal.
Serving Suggestions
Serve enchiladas with a side of Mexican rice or a fresh salad for a complete meal. Adding a dollop of sour cream or guacamole on top enhances the flavors. For a festive touch, garnish with fresh cilantro or diced tomatoes. These enchiladas also pair well with Sante Fe Soup for a hearty dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover the dish with foil, and bake for about 15-20 minutes until heated through. You can also microwave individual portions for a quicker option, ensuring to cover them to keep the tortillas from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Enchiladas contains roughly 1257 calories, with 51g protein, 153g carbohydrates, and 51g fat. It is an excellent source of protein (103% of the Daily Value), dietary fiber (71% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 670mg per serving (29% 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 freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and foil, and they can be stored in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I use instead of corn tortillas?
If you prefer a different flavor or texture, you can use flour tortillas instead of corn. Keep in mind that flour tortillas may not hold up as well in the oven, so be sure to bake them for just a few minutes to prevent them from becoming too soft.
How can I make the enchiladas spicier?
To add more heat, consider using spicy chili with beans or adding diced jalapeños to the beef mixture. You can also sprinkle some red pepper flakes or cayenne pepper on top before baking for an extra kick. Adjust the spice level according to your preference!
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).