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Salvadoran Enchiladas Recipe

Salvadoran Enchiladas Recipe

I'm thrilled to share my new Salvadoran Enchiladas recipe. I tried it recently, and it was a big hit!
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Salvadoran
Keyword: Salvadoran Enchiladas Recipe
Servings: 8 Servings
Calories: 324 kcal
Salvadoran Enchiladas Recipe

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp. vegetable oil
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • Sour cream and sliced jalapeños for serving

Instructions

  • Preheat the oven to 375°F.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, and cook until the vegetables are soft and translucent.
  • Add the ground beef to the skillet and cook until browned, stirring occasionally.
  • Add the ground cumin, dried oregano, cayenne pepper, and salt to the skillet. Stir to combine and cook for an additional 2-3 minutes.
  • Warm the corn tortillas in the microwave or on a skillet until soft and pliable.
  • Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
  • Take each tortilla and dip it into the remaining enchilada sauce, coating both sides. Fill each tortilla with a generous scoop of the beef mixture and roll it up tightly. Place the rolled-up tortilla seam-side down into the baking dish.
  • Repeat with the remaining tortillas until all the filling is used up.
  • Pour the remaining enchilada sauce over the top of the rolled-up tortillas, making sure to cover them completely.
  • Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • Garnish with chopped cilantro and serve with sour cream and sliced jalapeños on the side.

Notes

Tips and Tricks

 
Use pre-shredded cheese to save time.
Warm the tortillas in the microwave for a few seconds before rolling to make them more pliable.
Make the enchilada sauce ahead of time and store it in the refrigerator until ready to use.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 786mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g
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