What kind of tortillas are best for enchiladas?

While corn tortillas are traditional, they tend to tear easily. Flour tortillas are more forgiving, more pliable, and less likely to break when dipped and rolled, making them the superior choice for a quick, simple recipe like the 5 Ingredient Beef Enchiladas .

Why do my tortillas get soggy?

Sogginess usually occurs if the tortillas are not dipped in the sauce before rolling, causing them to absorb too much moisture from the filling and topping. The quick dip helps them soften just enough without becoming oversaturated.

Can I use ground chicken or turkey instead of beef?

Absolutely. Ground chicken or turkey are excellent, leaner alternatives. The method remains the same: brown the meat, drain the fat (less will be present), and season well. The red enchilada sauce will provide all the necessary moisture and flavor.

5 Ingredient Beef Enchiladas: Easy, Tested Weeknight Recipe

Name: Easy & Tested 5 Ingredient Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb Ground Beef; 1 large can (28 oz) Red Enchilada Sauce, divided; 10-12 Flour or Corn Tortillas (taco-sized); 2 cups Shredded Cheese (Monterey Jack or Mexican blend); 1/4 cup Water; Optional Seasoning: 1/2 tsp Cumin; Optional Seasoning: 1/2 tsp Chili Powder; Optional Seasoning: Salt and Pepper to taste

Easy & Tested 5 Ingredient Beef Enchiladas Recipe

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A reliable, quick, and tested recipe for making comforting beef enchiladas using only five main ingredients, perfect for a busy weeknight dinner.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Bake
Cuisine: Mexican

Ingredients

Scale

1 lb Ground Beef

1 large can (28 oz) Red Enchilada Sauce, divided

10–12 Flour or Corn Tortillas (taco-sized)

2 cups Shredded Cheese (Monterey Jack or Mexican blend)

1/4 cup Water

Optional Seasoning: 1/2 tsp Cumin

Optional Seasoning: 1/2 tsp Chili Powder

Optional Seasoning: Salt and Pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat. Season the beef with salt, pepper, and optional cumin/chili powder.

3. Pour 1/2 cup of the enchilada sauce into the bottom of the prepared dish. Pour the remaining sauce into a separate shallow bowl and whisk in the 1/4 cup of water.

4. Dip one tortilla into the sauce mixture to lightly coat. Place on a surface, add about 1/4 cup of the ground beef filling and a light sprinkle of cheese. Roll tightly and place seam-down in the baking dish. Repeat with remaining tortillas.

5. Pour any remaining sauce mixture evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.

6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is simmering.

7. Let rest for 5-10 minutes before serving with desired toppings.

Notes

Use a high-quality red enchilada sauce for the best flavor foundation.

For a make-ahead meal, assemble the enchiladas (without the final sauce and cheese) and refrigerate for up to 24 hours.

Store leftovers in an airtight container for up to 3–4 days.

Nutrition

Serving Size: 1 enchilada
Calories: 450
Sodium: 980mg
Fat: 23g
Saturated Fat: 20g
Fiber: 3g
Protein: 35g

Find it online: https://www.flavourrecipe.com/5-ingredient-beef-enchiladas/