Salvadoran Enchiladas Recipe
324kcal
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
Equipment
- Large Skillet
- 9x13 inch baking dish
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Method
- 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.
Nutrition
Serving1gCalories324kcalCarbohydrates17gProtein21gFat19gSaturated Fat9gCholesterol72mgSodium786mgPotassium283mgFiber3gSugar3g