45 minutes
A comforting and flavorful dish of rolled tortillas filled with a cheesy beef mixture, topped with enchilada sauce and jalapeños.
90-percent Lean Ground Beef
0 lb
Scallions, white and green parts separated and sliced thin
each
tablespoons
Garlic Clove, minced
cloves
teaspoons
teaspoons
Colby Jack Cheese, shredded
0 oz
cups
Enchilada Sauce
cups
Flour Tortillas, 10-inch
each
Jarred Sliced Jalapeños
cups
1. Preheat Oven
Begin by adjusting your oven rack to the upper-middle position and preheating the oven to 425 degrees F. This ensures the heat is evenly distributed, allowing the enchiladas to bake perfectly.
2. Cook Beef Mixture
In a 12-inch nonstick skillet, cook the ground beef over medium-high heat along with the white parts of the scallions, chili powder, minced garlic, ground cumin, and table salt. Stir occasionally and let the beef sizzle in its own fat for about 10 minutes until it’s fully browned and fragrant. The fat renders out, creating a flavorful base.
3. Combine Cheese and Sour Cream
Once the beef mixture is cooked, remove the skillet from heat and stir in 2 cups of shredded Colby Jack cheese along with the sour cream. This will create a creamy, cheesy filling that binds everything together.
4. Prepare Baking Pan
Grease a 13 by 9-inch baking pan and spread 3/4 cup of enchilada sauce evenly across the bottom. This sauce layer prevents the tortillas from sticking and adds extra flavor.
5. Fill and Roll Tortillas
Take each flour tortilla and place about 1/2 cup of the beef mixture into the center. Roll them up tightly and place them seam-side down in the prepared baking pan. Repeat until all tortillas are filled and placed snugly in the pan.
6. Top Enchiladas
Pour the remaining 3/4 cup of enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 cup of Colby Jack cheese on top, and scatter the jarred sliced jalapeños evenly.
7. Bake
Place the baking pan in the preheated oven and bake for 12 to 15 minutes. You’ll know it’s done when the cheese has melted beautifully and the sauce begins to bubble around the edges. Baking integrates all the flavors and gives a deliciously crisp top.
8. Garnish
Once out of the oven, sprinkle the green parts of the scallions over the top for a fresh, vibrant finish.
Use green tomatillo sauce, rich mole sauce, or red enchilada sauce made with ancho chiles.
Swap beef for chicken, pork, black beans, quinoa, roasted vegetables, shrimp, or white fish.
Add Tex-Mex elements like corn and black beans, or go for breakfast-style with eggs and sausage, or sweet and spicy with sweet potatoes and chipotle.
Try a green tomatillo sauce for tanginess or a mole sauce for an indulgent twist with chocolate, spices, and chilies.
Replace the beef with shredded chicken, pork, or wild mushrooms for vegetarian options.
Use high-quality, grass-fed beef and authentic Mexican cheeses, or a blend of Monterey Jack and cheddar if Colby Jack is unavailable. Fresh spices will also enhance the flavor significantly.
Make your own spice blend with cumin, coriander, smoked paprika, garlic powder, onion powder, and chipotle powder. Toast the spices to amplify their flavors.
Make your own enchilada sauce with quality chili powders, tomato sauce, and stock, or select a high-grade, authentic store-bought sauce.
Brown the ground beef over medium-high heat without overcrowding the pan to develop a deep, savory flavor.
Generously distribute Colby Jack both inside and on top of the enchiladas for a gooey, satisfying experience.
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