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Beef and Cheese Mexican Sanchiladas

Beef and Cheese Mexican Sanchiladas


1 lb ground beef

1 onion, diced

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper, to taste

1 can (10 oz) enchilada sauce

12 corn tortillas

2 cups shredded Monterey Jack cheese

1 cup sour cream (optional)

1/4 cup chopped fresh cilantro (optional)


Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

Add the ground cumin, chili powder, salt and pepper, and enchilada sauce to the skillet and stir to combine.

In a separate skillet or griddle, heat the corn tortillas until they are pliable.

Spread about 2 tablespoons of the beef mixture onto each tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.

Pour any remaining beef mixture over the top of the rolled tortillas. Sprinkle shredded cheese over the top.

Bake the enchiladas for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.

Remove the enchiladas from the oven and let them rest for a few minutes before serving with sour cream and chopped fresh cilantro, if desired.


Source : Food.ma