Prep 30 mins
Cook 25 mins
These tasty enchiladas are a family favorite. I played with the ingredients until I found something my family loved. Omit the cayanne and chipotle if you want less heat. These take a little time to put together but are well worth the effort.
- 1 1⁄2 lbs ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 yukon gold potato, diced
- 1 can diced green chilis
- 1⁄2 teaspoon fresh black pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon dried chipotle powder
- 1⁄2 teaspoon cumin
- 1⁄2-1 teaspoon kosher salt
- 1 (16 ounce) can refried beans
- 1 (32 ounce) can red enchilada sauce
- 1 -2 package flour tortilla
- 2 cups grated sharp cheddar cheese
- 2 cups grated monterey jack cheese
- Brown ground beef with onion, potato, green chiles, and garlic until meat is cooked and vegetables are tender, about 5-10 minutes.
- Drain fat.
- Season with black pepper, cayenne, chipotle, cumin, and salt.
- Then add refried beans and 1/4 c.
- enchilada sauce.
- Stir to combine.
- In a 15 x 10 baking dish pour a light even layer of enchilada sauce.
- In a large bowl combine the cheddar and montery jack cheese.
- To prepare enchiladas place 1/3-1/2 c.
- beef mixture with 1/8c cheese mixture on flour tortilla.
- Roll and place seam side down in prepared dish.
- Repeat with remaining tortillas.
- Top enchiladas with an even thin layer of enchilada sauce to coat tortillas.
- Sprinkle with remaining cheese.
- Bake in a 350 degree oven for 20-25 minutes until cheese is golden and bubbly.
- Serve with your favorite salsa, sour cream, and guacomole if desired.
- (If I have any leftover meat mixture I save it to serve over my favorite nachos!) Theses enchiladas go great with spanish rice and refried beans.