Beef Enchiladas with White Sauce Recipe
These beef enchiladas with white sauce are a delicious twist on a classic dish. Give this recipe a try—you'll love how the creamy topping balances the spiciness, making it perfect for a family dinner or a gathering with friends!
Equipment
- 1 Grater
- 1 deep baking dish
- 1 large skillet
Ingredients
- 3 tablespoons oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 carrot grated
- 1.1 pounds ground beef
- 10.5 ounces tomato sauce
- 1 cup corn kernels
- 1 can 15 ounces red beans, drained
- 1 teaspoon chili powder
- 1½ teaspoons salt
- Pepper to taste
- 6 large tortillas
- ¾ cup sour cream or cooking cream
- 7 ounces cheese like Gouda shredded
- 2 cups chopped green lettuce
Instructions
- Dice the red onion and red bell pepper.
- Grate the carrot.
- Preheat your oven to 425°F (220°C).
Cook the filling:
- In a deep skillet, heat the oil over medium heat.
- Sauté the onion until translucent.
- Add the grated carrot and diced bell pepper. Cook until the vegetables soften, about 10 minutes.
- Add the ground beef to the skillet. Season with a little salt and pepper.
- Cook, stirring, until the beef is browned.
- Pour in the tomato sauce and add the chili powder and remaining salt. Stir well.
- Let the sauce cook for about 5 minutes.
- Stir in the drained red beans and corn kernels. Mix thoroughly and turn off the heat.
Assemble the enchiladas:
- Lay out a tortilla and spoon some of the beef mixture onto it.
- Roll up the tortilla and place it seam-side down in a deep baking dish.
- Repeat with the remaining tortillas and filling.
- Spread the sour cream evenly over the top of the rolled tortillas.
- Sprinkle the shredded cheese over the sour cream.
Bake:
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Serve the baked enchiladas on a bed of chopped green lettuce.
- Enjoy your meal!
Notes
I used tortillas about 10 inches in diameter and made 5 servings. If you're using smaller tortillas, you'll need about 6 tortillas.