Description
A delicious cheesy enchilada recipe with layers of flavor and ingredients.
Ingredients
Scale
- ½ green bell pepper (finely chopped)
- 1 cup water
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 jalapenos (seeded and chopped)
- 2 cloves garlic (minced)
- 1 can tomato sauce (15 oz.)
- 1 pound ground beef
- 1 medium onion (chopped)
- ½ cup sour cream
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
- ¼ teaspoon black pepper
- 1 clove garlic (minced)
- 12 corn tortillas (cut in half)
- 6 whole corn tortillas
- 1 can refried beans (16 oz.)
- 1 cup Cheddar cheese (shredded (4 oz.))
- Additional shredded Cheddar cheese, sour cream, green onions, guacamole (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium saucepan, combine all enchilada sauce ingredients. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for about 5 minutes. Remove from heat.
- In a skillet over medium heat, cook the ground beef and onion until the beef is no longer pink. Drain if needed.
- Stir in sour cream, shredded cheese, parsley, black pepper, and garlic. Cover and set aside.
- Spread one-third of the enchilada sauce in the bottom of the prepared dish.
- Layer tortillas over the sauce, using half tortillas around the edges and whole tortillas in the center to fully cover the bottom.
- Spread half of the refried beans evenly over the tortillas.
- Top with half of the beef mixture.
- Repeat with another layer of sauce, tortillas, beans, and beef mixture.
- Add a final layer of tortillas, then pour remaining sauce over the top.
- Sprinkle with 1 cup shredded cheese.
- Bake uncovered for 20-30 minutes or until bubbly and heated through.
- Allow to cool slightly before slicing.
- Serve with additional cheese, sour cream, green onions, or guacamole if desired.
Notes
- This dish can be customized with different types of cheese or toppings according to preference.
- Use more jalapenos for an extra kick!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg