Ingredients:
For the Beef Filling:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Sauce:
- 2 cups enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
For the Assembly:
- 12 small corn tortillas
- 2 cups shredded Mexican blend cheese
- Chopped fresh cilantro (for garnish)
- Sliced jalapeños (optional, for garnish)
Instructions:
- Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
- Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
- Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.
- Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
- Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
- Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
- Sprinkle the remaining shredded cheese over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
- Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
- Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.
Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!
Ingredients:
For the Beef Filling:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Sauce:
- 2 cups enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
For the Assembly:
- 12 small corn tortillas
- 2 cups shredded Mexican blend cheese
- Chopped fresh cilantro (for garnish)
- Sliced jalapeños (optional, for garnish)
Instructions:
- Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
- Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
- Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.
- Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
- Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
- Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
- Sprinkle the remaining shredded cheese over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
- Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
- Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.
Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!
