Try this Beef Enchiladas recipe, or contribute your own.
- Carbohydrate 0.228311111111111 g
- Cholesterol 0 mg
- Fat 0.00244444444444444 g
- Fiber 0.0415555567211575 g
- Protein 0.0268888888888889 g
- Saturated Fat 0.00102666666666667 g
- Serving Size 1 1 min (13g)
- Sodium 0.0977777777777778 mg
- Sugar 0.186755554389954 g
- Trans Fat 0.000684444444444444 g
- Calories 1 calories
Step-by-step
- On your oven, set it to preheat to 350 degrees F.
- Take a medium sized skilled over a medium high heat, and cook the beef and onion.
- Cook it until the beef is evenly browned, and the onion is tender.
- Now you want to prepare the enchilada sauce.
- Use package directions for this.
- Pour ¼ cup of the sauce into the bottom of a baking dish that is 9x13.
- Take your flour tortillas, and on each one, place an equal portion of the ground beef mixture you made, and about 1 ounce of cheddar cheese.
- Reserve about ½ cup of the cheese.
- Now you want to tightly roll these tortillas and place them seam side down in the baking dish.
- Pour your remaining sauce over the top of your enchiladas, and be sure to sprinkle the remaining cheese and olives.
- Bake this in the preheated oven for about 20 minutes.
- Be sure to check to see if the sauce is bubbly and the cheese is thoroughly melted, in case it needs to come out of the oven sooner.
Visual cues dictate doneness far more reliably than arbitrary timers when working with rolled flour tortillas and ground proteins. When evaluating casseroles of this style, look for specific indicators like bubbling red sauce at the perimeter of the 9x13 inch baking dish and cheddar cheese that has completely melted into a uniform blanket. Because oven temperatures vary significantly based on calibration accuracy, relying strictly on the prescribed twenty minutes at 350 degrees Fahrenheit can lead to either undercooked fillings or scorched edges.
Visual Cues for Perfect Casseroles
Checking the interior temperature of the rolled beef mixture ensures food safety without requiring constant piercing that might tear the delicate flour wrappers. Insert an instant-read digital thermometer directly into the center of the middle enchilada, confirming the internal protein registers at least 165 degrees Fahrenheit before pulling the dish from the oven. If the sauce begins to reduce too rapidly and threatens to burn before the cheese achieves a golden hue, tent the top loosely with aluminum foil for the final five minutes of baking.
- Watch for steady bubbling around the pan edges rather than sporadic center activity.
- Avoid overfilling the ten-inch tortillas, which prevents the seams from splitting open during the thermal expansion of baking.
- Measure shredded cheddar evenly to ensure each portion receives roughly one ounce for optimal melting properties.
