Red Rolled Enchiladas
Red rolled enchiladas feature tender corn tortillas filled with savory seasoned ground beef, melted cheese, and black olives, all smothered in rich enchilada sauce. This comforting dish offers bold flavors and cheesy goodness, perfect for family dinners or casual gatherings craving a flavorful, satisfying Mexican-inspired meal.
Ingredients
Instructions
- Fry tortillas in vegetable oil in a small frying pan until soft, approximately 2 to 3 seconds on each side. Set aside.
- Place 1 tablespoon of enchilada sauce on each tortilla and stack them.
- Brown lean ground beef in a skillet and drain the fat.
- Add one can of enchilada sauce to the beef and simmer together for about 5 minutes until well mixed.
- Fill each tortilla with the beef mixture, 4 ounces of cheese, and sliced black olives.
- Roll up the filled tortillas and place them seam side down into a 9 x 13-inch glass pan.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining cheese and olives on top.
- Bake at 250°F for 10 to 20 minutes until the cheese is melted and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the beef mixture. If you're short on time, you can use pre-cooked shredded chicken or rotisserie chicken as a substitute for ground beef. Using corn tortillas gives a traditional flavor, but flour tortillas can be used for a softer texture. To save time, you can also prepare the enchilada sauce from scratch using canned tomatoes and spices.
Serving Suggestions
These red rolled enchiladas are best served hot, topped with fresh cilantro and a dollop of sour cream. For a complete meal, pair them with Quick Spanish Rice and a side of refried beans. A crisp green salad or some Mexican corn salad makes a refreshing complement. Enjoy them with a chilled beverage like horchata or a light cerveza.
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 15-20 minutes until heated through. You can also microwave them for quicker results, but the oven will help maintain the cheese's texture and prevent sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Red Rolled Enchiladas contains roughly 750 calories, with 36g protein, 34g carbohydrates, and 53g fat. It is an excellent source of protein (73% of the Daily Value), calcium (67% of the Daily Value), and vitamin A (52% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 945mg per serving (41% 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?
Absolutely! You can prepare the enchiladas up to the baking step, cover them tightly, and store them in the refrigerator for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of ground beef?
For a lighter option, you can substitute ground turkey or chicken. Vegetarians can use black beans or lentils for a meatless version. Just make sure to adjust the seasoning to maintain flavor. You could also try using shredded beef or pork for a different twist.
How do I keep my tortillas from breaking?
To prevent the tortillas from cracking when rolling, make sure to fry them just enough to soften them, about 2-3 seconds on each side. You can also wrap them in a damp paper towel and microwave for a few seconds to warm them up if they're too stiff.
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).