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Cheesy Ancho Chile Enchiladas

Perfectly seasoned beef and corn stuffed corn tortillas covered with a rich authentic ancho chile enchiladas sauce topped with a medley of cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Hispanic
Servings: 6 people
Calories: 440kcal
Author: Ty


  • 2/3 lb ground beef
  • 2 c sweet corn kernels
  • 12 corn tortillas
  • 1 ancho chili enchilada sauce
  • 1 sm yellow onion diced
  • 4 scallions sliced including whites
  • 1/2 c pepper jack shredded
  • 1/2 c cheddar shredded
  • 2-3 oz queso fresco crumbled
  • 2 tbsp canola oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp salt
  • Sour cream optional


  • Preheat oven to 425.
  • In a skillet heat 1 tbsp of canola oil and brown ground beef.
  • Add onion, spices, and corn and cook for about 10 additional minutes until onions are softened. Add pepper jack cheese and set aside.
  • On a griddle heat remaining oil and warm tortillas on both sides until pliable. 
  • Assemble enchiladas by filling each shell with about 2 tbsp of filling and rolling them into flute shapes.
  • Line baking dish with enchiladas and cover with 3/4 or more of the enchilada sauce. Top with cheddar and bake for 10-15 minutes or until the cheese is melty.
  • Remove from the oven and add queso and scallions to serve. Sour cream is an excellent addition if desired. 


Calories: 440kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 643mg | Potassium: 419mg | Fiber: 5g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 4.3mg | Calcium: 259mg | Iron: 2.5mg