Best of the Best Enchiladas
A rich and spicy enchilada recipe featuring smoky chipotle sauce, melted cheese, and a crispy corn tortilla topping. This mexican-inspired mexican ready in about 55 minutes pairs corn tortillas, ground beef, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 corn tortillas
- 1 lb ground beef
- 1 medium, diced onion
- 4, diced green chiles
- 1/2 cup chipotle sauce
- 1/4 cup milk
- 1 cup, shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp cumin
- 2, minced garlic cloves
- 1 can (14 oz) diced tomatoes
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a skillet, heat 1 tbsp olive oil over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for 3-4 minutes until fragrant.
- Step 2: Add 1 lb ground beef, 1/2 cup chipotle sauce, 1 tsp cumin, and 1 can diced tomatoes. Cook for 5-7 minutes until beef is browned and mixture is thickened.
- Step 3: In a separate bowl, mix 1/4 cup milk with 1 cup shredded cheddar cheese until melted and smooth.
- Step 4: Warm tortillas in a dry skillet or microwave. Stuff each tortilla with a spoonful of the beef mixture, then top with a dollop of cheese sauce.
- Step 5: Bake for 15-20 minutes until cheese is bubbly and golden. Serve with a side of sour cream and pickled jalapeños.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of the Best Enchiladas take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best of the Best Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.
Can I substitute ingredients in Best of the Best Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best of the Best Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best of the Best Enchiladas?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
