Boulders Enchilada Recipe
This Boulders Enchilada Recipe is a crowd-pleasing dish filled with savory ground beef, rich cheese, and bold spices, all wrapped in soft tortillas and baked to perfection. It’s perfect for busy weeknights or special family gatherings, offering layers of comfort and flavor in every bite.
Ingredients
For the Filling:
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 packet taco seasoning or homemade
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced green chilies optional for extra flavor
For the Enchiladas:
- 8 corn or flour tortillas
- 2 cups red enchilada sauce
- 1 cup sour cream optional for topping
For Garnish:
- Fresh cilantro chopped
- Sliced jalapeños optional
- Lime wedges optional
Instructions
Prepare the Filling:
- In a skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, cooking until softened. Stir in taco seasoning and diced green chilies, if using. Set aside to cool slightly.
Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Place a small amount of the beef mixture onto each tortilla and sprinkle with cheese. Roll up the tortillas and place them seam-side down in the dish.
Bake:
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with more cheese. Bake for 20-25 minutes or until bubbly and the cheese is melted.
Garnish and Serve:
- Top with sour cream, fresh cilantro, and optional jalapeños or lime wedges. Serve immediately.
Notes
- Tortilla Choice: You can use either corn or flour tortillas, but corn tortillas tend to hold up better for traditional enchiladas. Flour tortillas may be more pliable and give a softer texture.
- Cheese: Feel free to experiment with different cheese blends like pepper jack for a spicy kick or a mix of mozzarella and cheddar for a milder flavor.
- Spice Level: To adjust the spice level, you can add more diced chilies or use a spicier enchilada sauce. Alternatively, you can make your own mild enchilada sauce and add fresh chilies for extra heat.
- Freezing: This recipe is great for freezing! Assemble the enchiladas, cover tightly with foil, and freeze before baking. When ready to bake, just increase the baking time to 40-50 minutes from frozen.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply bake in the oven at 350°F for 15-20 minutes or microwave in individual servings.