Pan Enchiladas
Creamy, cheesy pan enchiladas feature seasoned ground beef, rice, and rich enchilada sauce, baked to perfection—a satisfying Mexican-inspired dish perfect for family dinners.
Ingredients
Instructions
- Brown the ground beef in a skillet until fully cooked.
- Heat the enchilada sauce and tomato sauce together in a saucepan.
- Dip 6 corn tortillas in the warm enchilada sauce to soften them.
- Layer in a baking dish: dipped tortillas, cooked ground beef, cooked rice, half of the cheese.
- Add the remaining 6 tortillas without dipping, on top of the layered ingredients.
- Pour the remaining enchilada sauce over the layered tortillas.
- Sprinkle the remaining cheese evenly over the top.
- Bake in a preheated oven at 425°F (220°C) until the cheese melts and browns, about 20 to 40 minutes.
Tips & Substitutions
To enhance the flavor, consider adding chopped onions and bell peppers while browning the ground beef. If you prefer a healthier option, substitute ground turkey for the beef. For a spicier kick, mix in some diced jalapeños. Ensure the tortillas are well-coated with sauce to prevent them from drying out during baking. This recipe is a great alternative to the classic Tex-Mex Casserole.
Serving Suggestions
Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. A side of Mexican rice or refried beans pairs wonderfully with this dish. For a refreshing contrast, consider a simple salad or chips with salsa. It also goes great with Linda'S Tortilla Soup for a complete Tex-Mex meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to prevent drying out. Bake at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions for a quicker option, but it's best to enjoy the dish fresh from the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Enchiladas contains roughly 1063 calories, with 51g protein, 111g carbohydrates, and 47g fat. It is an excellent source of protein (101% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1272mg per serving (55% 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 a day ahead. Just cover them tightly with plastic wrap and refrigerate. When you're ready to bake them, remove the wrap and add a few extra minutes to the baking time to ensure they are heated through.
What can I substitute for the enchilada sauce?
If you don’t have enchilada sauce on hand, you can use salsa or a homemade sauce made from canned tomatoes, chili powder, and cumin. This will give a fresh flavor while still providing a similar taste.
Are there vegetarian options for this recipe?
Absolutely! You can replace the ground beef with black beans or lentils for a hearty vegetarian version. You can also add sautéed vegetables like zucchini and mushrooms to create a delicious filling that still satisfies.
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).