U F O Enchiladas

Get ready to elevate your weeknight dinner game with these irresistible U F O Enchiladas! Packed with seasoned ground beef, aromatic onions, and garlic, all smothered in a rich homemade enchilada sauce, these cheesy, oven-baked tortillas are pure comfort food. Featuring a blend of sharp cheddar and creamy Monterey Jack cheeses with optional savory toppings like sliced black olives and fresh cilantro, this dish offers a customizable burst of flavor in every bite. Perfect for feeding a hungry crowd, this hearty recipe is easy to prepare and comes together in just under an hour, making it ideal for busy schedules or casual gatherings. Pair these family-friendly enchiladas with sour cream and green onions for a deliciously bold Tex-Mex finale!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 1 medium Yellow onion, finely diced
• 3 large Garlic cloves, minced
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Tomato paste
• 1 14-oz can Crushed tomatoes
• 0.5 cup Chicken or beef broth
• 6 Large flour tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 0.5 cup Sliced black olives (optional)
• 2 tbsp Fresh cilantro, chopped (optional)
• 0.5 cup Sour cream (optional, for serving)
• 2 tbsp Diced green onions (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet over medium heat, add the ground beef. Cook, breaking up the meat with a wooden spoon, until browned, about 5-7 minutes. Drain any excess grease.

Step 3

Add the diced onion and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes, stirring occasionally, until the onion softens.

Step 4

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.

Step 5

Add the tomato paste, crushed tomatoes, and chicken or beef broth to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, until slightly thickened. Remove from heat and set aside.

Step 6

Spoon a thin layer (about 1/4 cup) of the enchilada sauce from the skillet into the prepared baking dish to coat the bottom.

Step 7

Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the beef mixture into the center of the tortilla. Sprinkle with shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, filling, and cheese.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with the remaining shredded cheddar cheese and all of the shredded Monterey Jack cheese.

Step 9

If using, sprinkle the sliced black olives evenly over the top.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 11

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and green onions, if desired. Serve with sour cream on the side.

Nutrition Facts

Serving size	1767.4 grams (1767.4g)

Amount per serving	% Daily Value*
Calories	2968

Total Fat 226.90g	291%
Saturated Fat 116.60g	583%
Polyunsaturated Fat NaNg
Cholesterol 703mg	234%
Sodium 6374mg	277%
Total Carbohydrate 75.20g	27%
Dietary Fiber 16.70g	60%
Total Sugars 26.60g
Protein 173.80g	348%

Vitamin D 24IU	120%
Calcium 2820mg	217%
Iron 18mg	97%
Potassium 3017mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 22.9%

Carbs: 9.9%