Simple and Delicious Beef Enchiladas
Whether you’re feeding a crowd or want leftovers that reheat beautifully, these Beef Enchiladas are always a hit. They strike that perfect balance of flavor, convenience, and comfort, making them a staple recipe you’ll come back to again and again.
Equipment
- Measuring spoons
- 1 measuring cup
- 1 large saucepan
- 1 whisk
- 2 large spoons
- 1 9x12 baking dish
Ingredients
- 1 Tbsp. oil
- 1 Tbsp. Carbquick or flour
- 1 28-oz. can red enchilada sauce I used Las Palmas
- 2 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. cilantro chopped
- 1-1/2 lbs. ground beef
- 1 yellow onion diced
- 2 4- oz cans chopped green chiles
- 1/2 tsp. seasoned salt
- 10 low-carb tortillas
- 3 cups grated sharp cheddar
- 1 can black olives sliced
- 1 cup green onions sliced
Instructions
- In a large saucepan, whisk together the oil and flour for 1 minute.
- Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper.
- Bring to a boil, then reduce the heat and simmer 30-45 minutes.
- Meanwhile, brown the meat and onions in a large skillet.
- Drain off the fat and stir in the green chiles and seasoned salt.
- Preheat the oven to 350 degrees.
- Pour a bit of the sauce into the bottom of a 9x12" baking dish, completely covering the bottom.
- Assemble the enchiladas with the meat, cheese, green onions and olives.
- Roll them up.
- Place the rolled up enchiladas in the baking pan side-by-side.
- Pour the remaining enchilada sauce on top and sprinkle with cheese.
- Bake 20 minutes.
- Garnish with sliced olives and green onions or cilantro.