Ingredients
Sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 cup Chicken broth
- 1 tbsp Tomato paste
Enchilada
- 1 lb Ground beef
- 3 oz Cheddar cheese shredded
- 8 Soft taco shells
- 3 oz Monterey jack cheese shredded
- 2 tbsp Fresh cilantro chopped
Instructions
- For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (chili powder, cumin, paprika, garlic powder, oregano) into a small bowl.
- In a saucepot over medium heat, bring the broth, tomato paste and dry ingredients to a simmer.
- Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
Enchiladas
- Preheat oven to 375°F.
- Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned, about 3-5 minutes, break up the beef as it cooks into smaller pieces. Stir in the cheddar cheese until melted. Then set aside.
- Lay the tortillas on a flat surface and spoon the beef mixture in the center. Roll the tortillas into a cigar shape and place them seam side down on a foil-lined baking sheet.
- Place into oven and bake about 10 minutes. Spoon a little sauce on each and top with Monterey jack cheese. Bake for another 5-10 minutes until the cheese has melted.
- Serve with more sauce. Garnish with cilantro.
Nutrition
Calories: 584kcal | Carbohydrates: 19g | Protein: 32g | Fat: 42g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 661mg | Potassium: 554mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1304IU | Vitamin C: 5mg | Calcium: 375mg | Iron: 4mg
Beef Enchiladas
Ingredients
Sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 cup Chicken broth
- 1 tbsp Tomato paste
Enchilada
- 1 lb Ground beef
- 3 oz Cheddar cheese shredded
- 8 Soft taco shells
- 3 oz Monterey jack cheese shredded
- 2 tbsp Fresh cilantro chopped
Instructions
- For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (chili powder, cumin, paprika, garlic powder, oregano) into a small bowl.
- In a saucepot over medium heat, bring the broth, tomato paste and dry ingredients to a simmer.
- Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
Enchiladas
- Preheat oven to 375°F.
- Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned, about 3-5 minutes, break up the beef as it cooks into smaller pieces. Stir in the cheddar cheese until melted. Then set aside.
- Lay the tortillas on a flat surface and spoon the beef mixture in the center. Roll the tortillas into a cigar shape and place them seam side down on a foil-lined baking sheet.
- Place into oven and bake about 10 minutes. Spoon a little sauce on each and top with Monterey jack cheese. Bake for another 5-10 minutes until the cheese has melted.
- Serve with more sauce. Garnish with cilantro.
Nutrition
Calories: 584kcalCarbohydrates: 19gProtein: 32gFat: 42gSaturated Fat: 19gTrans Fat: 1gCholesterol: 122mgSodium: 661mgPotassium: 554mgFiber: 3gSugar: 1gVitamin A: 1304IUVitamin C: 5mgCalcium: 375mgIron: 4mg
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