Easy Beef Enchiladas

Enchiladas Recipe

Our Easy Beef Enchiladas Recipe is the real deal for a hearty Mexican supper! Packed with seasoned ground beef, black olives, green onions, and gooey cheese, they're drenched in a zesty red enchilada sauce and baked until bubblin' hot in just 20 minutes. It's a Tex-Mex classic that's always a hit with the family and perfect for any laid-back weeknight feast.

INGREDIENTS:

  • 2 tablespoons Runnin Wild Taco Seasoning
  • 1 teaspoon Runnin Wild Peppered Sea Salt
  • 2 tablespoons canola oil
  • 2 tablespoons all purpose flour
  • 1 (28oz) can enchilada sauce
  • 2 cups chicken broth
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 (4 ounce) cans green chilies
  • 10 corn tortillas
  • 1/2 cup black olives, chopped
  • 1 cup green onions, chopped
  • 2 cups sharp cheddar cheese, grated
  • fresh cilantro, chopped

DIRECTIONS:

  1. To make the sauce, heat canola oil and flour in a saucepan over medium-low heat. Whisk until bubbling for about 1 minute. Add enchilada sauce, chicken broth, and Peppered Sea Salt. Bring to a boil, then reduce heat and let it simmer while preparing the remaining ingredients.
  2. To prepare the meat, heat oil in a large skillet over medium-high heat. Cook ground beef with onions until browned. Drain excess fat, then stir in green chiles and Taco Seasoning. Remove from heat and set aside.
  3. In a small skillet over medium heat, gently fry the tortillas in canola oil until they are soft but not crispy. Drain them on a plate lined with paper towels. Repeat this process until all tortillas have been fried.
  4. Preheat the oven to 350°F.
  5. Spread 1/2 cup of the sauce evenly on the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce, then place them on a cookie sheet. On each tortilla, add some of the meat mixture, black olives, and green onions. Sprinkle grated Cheddar cheese on top. Roll up each tortilla to enclose the filling.
  6. Arrange the filled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining sauce over the top and generously sprinkle with cheese. Bake the enchiladas until bubbly, approximately 20 minutes. Garnish with chopped cilantro before serving. Enjoy with beans and/or rice!
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