Red Enchiladas
Creamy, cheesy red enchiladas featuring seasoned ground beef, flavorful tomato sauce, and fresh lettuce, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Save half of the chopped onion for later.
- Use a large skillet for cooking.
- Brown the hamburger with the remaining chopped onion; drain the grease.
- Mix flour into the cooked hamburger.
- Add tomato sauce and 3 to 4 cans of water to the skillet.
- Season with chili powder, salt, and pepper to taste.
- Place tortillas in the sauce and let soften for a minute or so, then place each tortilla on a plate with a little sauce.
- Add shredded lettuce, the reserved onion, and shredded Cheddar cheese on top of the tortilla.
- Repeat the layering process if desired for additional layers.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin and oregano to your sauce mixture. If you prefer a vegetarian option, substitute the hamburger with black beans or lentils. You can also use corn tortillas for a gluten-free version. Make sure to keep the tortillas warm and moist to prevent them from cracking while assembling your enchiladas.
Serving Suggestions
Serve the red enchiladas with a side of Mexican rice and refried beans for a complete meal. Top with fresh cilantro, sliced jalapeños, or a dollop of sour cream for extra flavor. These enchiladas pair beautifully with Yvette'S Bean Dip for a delicious appetizer or snack.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through. You can also microwave individual servings for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Enchiladas contains roughly 653 calories, with 18g protein, 86g carbohydrates, and 28g fat. It is an excellent source of protein (37% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2717mg per serving (118% 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 red enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the wrap and bake as instructed, adding a few extra minutes to the cooking time if needed.
What type of cheese is best for red enchiladas?
While Cheddar cheese is commonly used, you can also mix in Monterey Jack or Queso Blanco for a creamier texture. For a sharper flavor, consider using a Mexican blend cheese. The choice of cheese can also influence the overall richness of the dish.
Can I freeze red enchiladas?
Absolutely! Once fully assembled but before baking, you can freeze the enchiladas. Wrap them tightly in foil and store in the freezer for up to 3 months. When you're ready to cook, thaw in the refrigerator overnight, then bake as usual.
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).