Cheesy Beef Enchiladas with Garlic Rice

Introduction

Cheesy Beef Enchiladas with Garlic Rice is the ultimate comfort food dish that brings the bold, smoky flavors of Mexican cuisine right to your table. It’s a delightful combination of ground beef, rich tomato sauce, gooey cheese, and a medley of spices all rolled up in soft tortillas and baked to perfection. Paired with a side of fragrant garlic rice and topped with a refreshing Sour Cream & Chipotle Lime Sauce, this meal is bound to be a family favorite. Whether you’re hosting a gathering or simply craving a weeknight meal with a burst of flavor, this dish is a guaranteed crowd-pleaser.

Ingredients:

For the Enchiladas:

• 1 lb ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (15 oz) enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8-10 medium-sized flour tortillas or corn tortillas
• 2 cups shredded Mexican blend cheese (or cheddar)
• 1/2 cup chopped fresh cilantro, for garnish
• 1 can (4 oz) diced green chiles (optional, for added spice)

For the Garlic Rice:

• 1 1/2 cups long-grain white rice
• 2 1/2 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

For the Dressing (Sour Cream & Chipotle Lime Sauce):

• 1 cup sour cream
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• Salt, to taste
• 1 tablespoon chopped cilantro, optional

Preparation:

Step 1: Prepare the Filling

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the diced onion until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the diced green chiles (if using), cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine. Add 1/2 cup of the enchilada sauce and stir, allowing the mixture to simmer for 5 minutes. Remove from heat.

Step 2: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, spread a thin layer of the enchilada sauce at the bottom.
3. Lay out each tortilla, and spoon about 1/4 cup of the beef mixture in a line down the center. Sprinkle some shredded cheese over the beef.
4. Roll up each tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top generously with the remaining shredded cheese.

Step 3: Bake the Enchiladas

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
3. Once done, remove the dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro.

Step 4: Prepare the Garlic Rice

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden and fragrant.
2. Add the rice to the saucepan and toast it for 2-3 minutes, stirring frequently.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes or until the rice is tender and has absorbed the liquid.
4. Fluff the rice with a fork, season with salt and pepper to taste, and garnish with fresh parsley.

Step 5: Make the Sour Cream & Chipotle Lime Sauce

1. In a small mixing bowl, combine sour cream, chopped chipotle peppers, lime juice, garlic powder, and salt.
2. Mix well until the ingredients are fully incorporated. Adjust seasoning as needed.
3. Chill the sauce in the refrigerator until ready to serve.

COOKING Note:

• If you prefer a spicier dish, increase the amount of chipotle peppers or add a dash of hot sauce to the filling.
• For a healthier twist, swap out the ground beef with ground turkey or a vegetarian alternative.
• Corn tortillas can be used instead of flour for a more traditional touch, but they may need to be warmed before rolling to prevent cracking.
• For a creamier sauce, add a tablespoon of mayonnaise to the Sour Cream & Chipotle Lime Sauce.

Serving Suggestions:

• Serve the cheesy beef enchiladas with a side of the garlic rice.
• Drizzle the Sour Cream & Chipotle Lime Sauce generously over the enchiladas.
• Add a fresh garden salad or a side of roasted vegetables for a balanced meal.
• Serve with extra toppings like diced tomatoes, avocado slices, or pickled jalapeños.

Tips:

• To make rolling tortillas easier, warm them in the microwave for 15-20 seconds, making them more pliable.
• Add a splash of lime juice to the enchilada sauce for extra freshness.
• Make sure to let the enchiladas cool for a few minutes before serving to set the cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (Per Serving):

• Calories: 620
• Protein: 32g
• Sodium: 880mg

Conclusion

Cheesy Beef Enchiladas with Garlic Rice is a flavor-packed dish that’s easy to prepare and a joy to eat. The hearty beef filling, combined with the cheesy topping, creates a delightful experience with every bite. The Garlic Rice is a simple yet savory side that pairs perfectly with the enchiladas, while the Sour Cream & Chipotle Lime Sauce adds a cool and zesty kick to the whole meal. Whether you’re serving family or friends, this meal is a guaranteed hit, bringing warmth and deliciousness to the table every time.

Cheesy Beef Enchiladas with Garlic Rice

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• Author: Imili Johnson
• Total Time: 1 hour

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Ingredients

Scale 1x2x3x

For the Enchiladas:

• 1 lb ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (15 oz) enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8–10 medium-sized flour tortillas or corn tortillas
• 2 cups shredded Mexican blend cheese (or cheddar)
• 1/2 cup chopped fresh cilantro, for garnish
• 1 can (4 oz) diced green chiles (optional, for added spice)

For the Garlic Rice:

• 1 1/2 cups long-grain white rice
• 2 1/2 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

For the Dressing (Sour Cream & Chipotle Lime Sauce):

• 1 cup sour cream
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• Salt, to taste
• 1 tablespoon chopped cilantro, optional

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Instructions

Step 1: Prepare the Filling

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the diced onion until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the diced green chiles (if using), cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine. Add 1/2 cup of the enchilada sauce and stir, allowing the mixture to simmer for 5 minutes. Remove from heat.

Step 2: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, spread a thin layer of the enchilada sauce at the bottom.
3. Lay out each tortilla, and spoon about 1/4 cup of the beef mixture in a line down the center. Sprinkle some shredded cheese over the beef.
4. Roll up each tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top generously with the remaining shredded cheese.

Step 3: Bake the Enchiladas

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
3. Once done, remove the dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro.

Step 4: Prepare the Garlic Rice

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden and fragrant.
2. Add the rice to the saucepan and toast it for 2-3 minutes, stirring frequently.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes or until the rice is tender and has absorbed the liquid.
4. Fluff the rice with a fork, season with salt and pepper to taste, and garnish with fresh parsley.

Step 5: Make the Sour Cream & Chipotle Lime Sauce

1. In a small mixing bowl, combine sour cream, chopped chipotle peppers, lime juice, garlic powder, and salt.
2. Mix well until the ingredients are fully incorporated. Adjust seasoning as needed.
3. Chill the sauce in the refrigerator until ready to serve.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 620
• Sodium: 880mg
• Protein: 32g