Beef & Cheese Enchiladas

Enjoy this Enchilada recipe crafted in our home kitchen & have a Sunday-evening fiesta of your own!

This recipe can be crafted vegetarian with a mixture of beans or lower in fat and calories by using turkey meat in place of ground beef.



  • (10) 8” Flour Tortillas
  • 1# Lean Ground Beef (90/10)
  • 1 Taco Seasoning (hot) packet
  • 1½ Bell Peppers, diced
  • ½ cup Banana Peppers, diced
  • 2c Shredded 2% Mexican Blend Cheese

Sauce 1

  • 1 Taco Seasoning (mild) packet
  • 12 oz (small tub) Light Sour Cream

Sauce 2

  •  (2) 8-ounce cans No-Salt Added Crushed Tomatoes
  • 2 Serrano Peppers
  • 3 Jalapeno Peppers
  • 1.5 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • ½ tsp Oregano
  • 1 clove Garlic, peeled
  • ½ White Onion, chopped
  • ½ c lime juice


  1. Cover oven rack with aluminum foil, pre-heat oven to 350*F.
  2. Brown 1# of beef, adding diced bell and banana peppers for flavor. Once cooked (155*F), drain fat.
  3. While beef is browning, add the ingredients for Sauce 2 into a blender (immersion blender or food processor also works), blend until smooth and set aside
  4. Add ½ packet of “hot” taco seasoning to browned beef, stir, and set aside.
  5. In a separate bowl, combine sour cream and ½ packet of “mild” taco seasoning, set aside.
  6. Spray 9”x11” pan & start to assemble your enchiladas – 10 should fit comfortably
    • Fill tortilla with ½ cup taco meat and a sprinkle of cheese, roll into a “burrito shape”, tucking in edges so that filling stays in. Repeat until pan is full.
  1. Layer sauce mixtures and cheese evenly over enchiladas:
    • Spread sour cream mixture
    • Sprinkle a layer of cheese
    • Pour sauce evenly
    • Cover the top with one last layer of cheese
  2. Place in oven and bake for 30 minutes.

Wondering what else you can add to your plate? Serve enchiladas with a side of black beans, corn, and diced bell peppers or Mexican-Style rice! Have leftovers? Cut up an enchilada on a bed of lettuce with salsa as the dressing for a quick salad!


Nutrition Facts *Per Enchilada*

Calories – 445 Total Fat – 16g Total Carbohydrate – 51g Protein – 24g

*approximate values obtained from

Recipe developed by: Amanda E. Kruse  R.D. & Spencer D. Hotz


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