Beef and Tomato Enchiladas with Fire Roasted Sauce
These hearty enchiladas feature seasoned ground beef wrapped in soft flour tortillas and smothered in a smooth fire roasted tomato-jalapeño sauce. The combination of smoky tomatoes, spicy jalapeños, and melted Monterey Jack cheese creates a comforting Mexican-inspired meal perfect for family dinners or casual entertaining. What sets this version apart is the homemade blended sauce using fire roasted tomatoes that adds depth and smokiness to every bite.
Ingredients
- 28 oz Muir Glen organic fire roasted diced tomatoes, undrained
- 1 large jalapeño chile, seeded, chopped
- 1 lb lean ground beef, at least 80%
- ½ cup onion, chopped
- 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix
- 1 package (8.2 oz) Old El Paso Flour Tortillas for Soft Tacos and Fajitas, 10 Count
- 1 ½ cups Monterey Jack cheese, shredded (6 oz)
- fresh cilantro leaves, chopped(optional)
- sour cream(optional)
- avocado, diced(optional)
Instructions
- 1
Heat oven to 375°F and spray 11x7-inch baking dish with cooking spray
- 2
Blend tomatoes and jalapeño chile in blender or food processor until smooth
- 3
Spread 1 cup sauce evenly in prepared baking dish
- 4
Cook beef and onion in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked and drain
- 5
Reduce heat to medium and stir in taco seasoning mix and 3/4 cup sauce
- 6
Cook and stir constantly 1 to 2 minutes until thoroughly heated through
- 7
Heat tortillas as directed on package
- 8
Spoon 1/4 cup beef mixture down center of each tortilla and sprinkle with generous 1 tablespoon cheese
- 9
Wrap tortillas tightly around filling, placing seam side down in baking dish
- 10
Top with remaining sauce
- 11
Spray one side of foil with cooking spray and cover baking dish with foil, sprayed side down
- 12
Bake about 30 minutes or until heated through
- 13
Uncover and sprinkle with remaining cheese
- 14
Bake uncovered about 5 minutes or until cheese is melted
- 15
Let stand 5 minutes before serving
Tips
Drain ground beef thoroughly after cooking to prevent soggy enchiladas and ensure the sauce maintains proper consistency.
Let enchiladas stand 5 minutes after baking to allow filling to set, making them easier to serve and preventing spillage.
Heat tortillas properly before filling to make them more pliable and prevent cracking during rolling.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Assemble enchiladas up to 1 day ahead, cover and refrigerate. Add 10 minutes to baking time if baking from cold.
Serve hot with optional toppings of cilantro, sour cream, and diced avocado.
Common Mistakes
Drain beef thoroughly to avoid watery enchiladas.
Don't overfill tortillas to prevent bursting during baking.
Cover with foil during initial baking to prevent drying out.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these enchiladas ahead of time?
Yes, assemble completely and refrigerate up to 1 day. Cover and add 10 extra minutes to baking time when cooking from cold.
What if I don't have fire roasted tomatoes?
Regular diced tomatoes work but you'll lose the smoky flavor. Add 1/2 teaspoon smoked paprika to the sauce for similar depth.
How long do leftovers keep in the refrigerator?
Properly stored enchiladas keep 3-4 days refrigerated. Reheat individual portions in microwave or whole dish covered in 350°F oven.