Jesus' Enchiladas
Jesus' Enchiladas are hearty, cheesy Mexican-inspired dishes featuring tender beef, flavorful enchilada sauce, and melted cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook ground beef with chopped onion in a large frypan until browned and onion is softened.
- Warm the enchilada sauce in a separate pot.
- Dip each corn tortilla into the enchilada sauce to coat lightly.
- Fill each tortilla with a portion of the cooked beef and chopped black olives.
- Roll up the filled tortillas and place them seam-side down in a large cookie sheet.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for about 20-25 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with additional olives or fresh herbs if desired.
Tips & Substitutions
For a vegetarian option, substitute ground beef with black beans or lentils. If you prefer a spicier kick, add diced jalapeños to the filling or use a spicier enchilada sauce. Make sure to warm the tortillas before filling to prevent tearing. For added flavor, consider seasoning the beef with cumin and chili powder.
Serving Suggestions
Serve these enchiladas hot, garnished with fresh cilantro or sliced avocados for added freshness. They pair wonderfully with a side of Mexican rice or refried beans. For a complete meal, consider serving with a crisp salad or some Mexican Hot Potatoes to balance the richness of the dish.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Jesus' Enchiladas contains roughly 438 calories, with 18g protein, 60g carbohydrates, and 15g fat. It is an excellent source of protein (35% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 621mg per serving (27% 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 refrigerate them before baking. Just cover them tightly with foil and bake them when you're ready. If frozen, allow them to thaw in the refrigerator overnight before baking.
What can I substitute for the black olives?
If you're not a fan of black olives, you can swap them for sliced green olives, or omit them entirely. You could also use diced green chilies for a different flavor profile.
What type of cheese is best for enchiladas?
Longhorn and Jack cheese are great choices for their melting properties. However, feel free to mix in some cheddar or Monterey Jack for a more robust flavor. For a creamier texture, you can also add a layer of cream cheese.
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).