Enchiladas are a well-loved, traditional Mexican dish. This recipe blends great flavors with a simple process to deliver a meal that is fun any night of the week!
Sometimes we assume traditional foods, especially international dishes, are difficult to make. That is not the case with this recipe for cheesy beef and corn enchiladas. It couldn’t be easier to put together this well-loved Mexican meal.
You don’t have to follow my recipe to a T. If you like things spicy, add more seasonings, and you can even switch up the style of sauce you use. I used green enchilada sauce for this recipe, but red sauce works well, too. Just be sure to check the ingredients list on the sauce you choose to make sure it’s gluten free.
Cheesy beef and corn enchiladas recipe
- 3/4 pound ground beef
- 1/4 cup chopped white onion
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne powder
- 2/3 cup corn kernels
- 6 (6 inch) corn tortillas
- 1 (15 ounce) can gluten-free green enchilada sauce
- 1-1/2 cups shredded Mexican-style cheese
- Shredded lettuce as garnish (optional)
- Diced tomatoes as garnish (optional)
- Sour cream as garnish (optional)
- Preheat your oven to 350 degrees F.
- Add the ground beef, onion and garlic to a skillet over medium heat. Cook until the ground beef is browned.
- Add the salt, black pepper, chili powder, cayenne and corn to the beef mixture, along with 1/4 cup water. Cook, stirring, for an additional 3 minutes.
- Remove the mixture from the heat and stir in 1/2 cup of the shredded cheese.
- Choose a baking dish that is big enough to fit 6 rolled enchiladas snugly. Cover the bottom of the baking dish with a layer of the enchilada sauce.
- Pour the remaining sauce in a shallow bowl. One at a time, dip each tortilla in the enchilada sauce and allow the excess to drip off back into the bowl.
- Hold one tortilla in the palm of your hand and add a few heaping spoonfuls of the beef mixture down the center of the tortilla. Fold the sides in and place it in the baking dish, seamside down. Continue until the mixture is gone.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then cover evenly with the remaining cheese.
- Bake, uncovered, for 20-30 minutes or until the sauce is bubbly and the cheese is melted
- Remove from the oven and allow to sit for several minutes.
- Serve hot garnished with the shredded lettuce, diced tomatoes and sour cream, if using.
Bake up a Mexican dish for a delicious meal!