Speedy Enchiladas
Quick and cheesy beef enchiladas filled with corn, beans, and tomatoes, topped with Velveeta cheese — perfect for a hearty, flavorful Mexican-inspired meal in minimal time.
Ingredients
Instructions
- Brown the ground beef in a skillet.
- Mix the corn, Ranch Style beans, Ro-Tel tomatoes, and cream of mushroom soup together.
- Place the large tortilla shells in a pan.
- Scoop the beef mixture into each shell and roll them up.
- Place the rolled shells in the pan.
- Top the enchiladas with slices of Velveeta cheese.
- Bake for about 10 to 15 minutes until the cheese is melted and bubbly.
Tips & Substitutions
For a quicker version, use pre-cooked shredded beef or rotisserie chicken instead of ground beef. You can substitute black beans or pinto beans for the Ranch Style beans for a different flavor. Adding some diced bell peppers or onions to the beef while browning can enhance the dish. If you want a spicier kick, consider adding jalapeños or using a spicy Ro-Tel variety. Browse more Mexican recipes for additional ideas.
Serving Suggestions
These enchiladas pair wonderfully with a side of Mexican rice or a fresh green salad. For added flavor, serve with a dollop of sour cream and a sprinkle of fresh cilantro on top. A side of guacamole or tortilla chips can also complement the dish nicely. Enjoy with your favorite cold beverage for a complete meal.
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 about 15-20 minutes or until heated through. You can also microwave them for 2-3 minutes, but the oven will keep the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Speedy Enchiladas contains roughly 715 calories, with 30g protein, 195g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (579% of the Daily Value), protein (59% of the Daily Value), and iron (42% of the Daily Value), and a good source of calcium and potassium. It also contributes 162g of dietary fiber toward your daily target.
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 prepare the enchiladas up to the baking stage, cover them tightly with plastic wrap or foil, and refrigerate them for up to 24 hours. When you're ready to bake, simply remove the cover and bake as instructed, adding a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of Velveeta cheese?
If you prefer a different cheese, you can use shredded cheddar or Monterey Jack cheese for a classic taste. For a creamier texture, a mix of cream cheese and shredded cheese can work well. Just make sure to adjust the amount based on your taste preference and desired meltiness.
Are these enchiladas freezable?
Absolutely! You can freeze uncooked enchiladas by assembling them and wrapping tightly in plastic wrap, then aluminum foil. They can be frozen for up to 3 months. When ready to cook, bake them straight from the freezer, adding extra time to ensure they’re heated through.
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).