Description
These Tex-Mex Enchiladas are packed with seasoned ground meat, melty Mexican-blend cheese, and bold red enchilada sauce, then baked until bubbly and golden. This comforting, family-favorite dinner is easy to customize with different meats, tortillas, and toppings, perfect for weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef or ground chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded Mexican-blend cheese, divided
- 1 (10 oz) can red enchilada sauce
- 8–10 flour or corn tortillas
- Cooking spray or oil
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil to prevent sticking.
- Cook Meat: In a large skillet over medium heat, cook the ground beef or chicken until browned and fully cooked. Drain any excess fat from the skillet.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet and cook for 2–3 minutes, until the onion is softened and fragrant.
- Add Seasoning and Veggies: Stir in the taco seasoning, black beans, and corn kernels, cooking for an additional 2 minutes to combine the flavors thoroughly.
- Mix in Cheese: Remove the skillet from heat and stir in 1 cup of the shredded Mexican-blend cheese until melted and evenly distributed throughout the filling.
- Assemble Enchiladas: Spoon the filling evenly into the center of each tortilla, roll them tightly, and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese on top for a bubbly, golden finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Rest and Serve: Remove from the oven and let the enchiladas rest for 5 minutes before serving. Add any desired optional toppings like sour cream, chopped cilantro, diced tomatoes, or sliced jalapeños.
Notes
- You can swap ground beef for shredded or rotisserie chicken for a different protein option.
- Corn tortillas offer a more authentic Tex-Mex flavor while flour tortillas yield a softer texture.
- For a spicier kick, add diced green chiles or use hot enchilada sauce instead of mild.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
