Ground Beef Enchiladas with Creamy Sriracha Sauce
This recipe for Ground Beef Enchiladas combines spicy ground beef with creamy Sriracha sauce and lots of cheese for a delicious recipe that's easy to make in under an hour!
Ingredients
- 1 ½ pounds ground beef
- 3 tablespoons enchilada seasoning, click the link for the recipe (divided)
- 1 ½ cups chicken broth, divided
- 1 cup sour cream
- ¼ cup sriracha
- 6 ounce can tomato paste
- 8 flour tortillas, soft taco size
- 2 cups pepper jack cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Add the ground beef to a large skillet on the stove over medium-high heat. Crumble and cook until the beef is no longer pink. Drain any grease from the skillet.
- Add 2 tablespoons enchilada seasoning to the ground beef. Pour ½ cup of chicken broth over the seasoned ground beef.
- Reduce the heat on the stove to low and simmer for 10 minutes.
- In the meantime, combine the remaining 1 cup of chicken broth with the sour cream, sriracha, tomato paste and remaining tablespoon of enchilada seasoning, in a food processor, or blender.
- Blend until all ingredients have been incorporated into a smooth, creamy sauce.
- Pour a spoonful of sauce on each tortilla, flip and cover the other side in sauce.
- Place a large spoonful of ground beef in the middle of each tortilla, sprinkle a little cheese over the beef.
- Roll the tortilla up over the ingredients and place in a 9 x 13 baking dish.
- Repeat until all of the enchiladas are prepared.
- Pour any remaining sauce over the enchiladas. Sprinkle the remaining cheese over the enchiladas.
- Place in the oven and bake for 20-25 minutes.
Notes
- The enchilada sauce is a medium on the spice level. But if you want a mild spice, simply reduce the amount of sriracha in the sauce.
- These enchiladas are very saucy! Don’t worry if you feel like there’s too much sauce, that’s how they’re supposed to be!
- If you’re only cooking for 2 people, you can divide the enchiladas into two separate dishes before baking them. I’ve found that two 8 inch x 8 inch dishes work great for this. Bake one dish immediately. Seal the other tightly and refrigerate it for up to a week or freeze for up to 6 months. And voila! You now have two meals from one delicious recipe!
Nutrition Facts
Calories 491kcal (25%)Carbohydrates 21g (7%)Protein 26g (52%)Fat 34g (52%)Saturated Fat 16g (80%)Polyunsaturated Fat 2gMonounsaturated Fat 12gTrans Fat 1gCholesterol 103mg (34%)Sodium 986mg (41%)Potassium 560mg (16%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 734mg (15%)Vitamin C 11mg (13%)Calcium 309mg (31%)Iron 4mg (22%)
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