Three Cheese Beef Enchiladas
These enchiladas are festive, easy to make and packed with cheese, which provides protein and calcium.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef cooked
- ¼ of a sweet onion diced
- ½ of a red bell pepper seeds removed, diced
- 1 4-ounce can diced green chilis
- 1 tablespoon chili powder
- 2 tablespoons salsa
- 1 10-ounce can of enchilada sauce
- 1 cup sharp Cheddar cheese
- ½ cup Monterey Jack cheese
- ½ cup pepper Jack cheese
- 8 10-inch tortillas
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the two tablespoons olive oil over medium high heat. Add the onion and bell pepper and sauté for two minutes.
- Add the ground beef and cook until the beef is browned. Stir in the green chilis, chili powder, and salsa.
- Drain beef of fat and set aside.
- In a 9×13" baking dish use ½ cup of the enchilada sauce and coat the bottom of the dish. Stir the ½ cup of pepper jack cheese into the beef and set aside.
- Place tortillas on a large plate. Using a spoon place 2-3 spoonful of the beef mixture into the center of the tortilla and roll it until closed. Place seam-side down in the dish. Continue to do all the tortillas, laying them side-by-side.
- Drizzle the remaining enchilada sauce over the top of the enchiladas and sprinkle the 1 ½ cups cheese over top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the oven on 350°F for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside.
- Garnish with fresh tomatoes, cilantro and green onions.
Notes
- You can easily add more vegetables. I love to add a variety of colors of bell pepper and sweet corn. Black beans can also be a nice addition and can be added when you stir in the green chilis.
- Garnish with whatever you fancy. Some ideas are diced red onion, sour cream, salsa, green onion, cilantro, avocado and jalapeño.
Tried this recipe?Let us know how it was!