Best Cheesy Beef Enchiladas Recipe

5 from 1 vote

This is my go-to Beef Enchilada Recipe and it's perfect for Taco Tuesdays or any other night of the week.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Dinner

Cuisine: American

Keyword: baked, beef, enchilada, mexican, sour cream

Servings: servings

Calories: 418kcal

Author: Brooke Farmer

1.5 pounds lean ground beef
1 small onion diced
1 4-ounce can diced green chiles
1 10.75 ounce Cheddar Cheese Soup
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 10-ounce cans red enchilada sauce
8 low carb tortillas I like La Banderita
1 cup Cheddar cheese, shredded (to make it lighter, substitute with reduced-fat shredded cheddar cheese) I like to hand shred cheddar cheese as it melts easier but feel free to use a package

Preheat the oven to 350° F and coat a 9x13-inch baking dish with nonstick cooking spray.
Heat a large skillet over medium-high heat and add the beef and the onions. Brown the beef, breaking it up with a wooden spoon until it is no longer pink and the onions are translucent, about 8-10 minutes.
Next, add the green chiles, chili powder, cumin, salt, pepper, and can of cheddar cheese soup, and stir together to combine.
Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
Fill each tortilla evenly, and roll them up, placing them seam-side down in the prepared baking dish.
Cover the tortillas with the remaining enchilada sauce and sprinkle the shredded cheese on top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and the sides are bubbly.

*Nutrition is calculated based on substituting lighter ingredients when provided.

SmartPoints: 11