Whipping up a weeknight dinner? Hosting game day? Comfort food craving? These Beef & Pork Cheddar Cheese Enchiladas are the answer! With just a little prep and a quick bake, you have a dish that’s packed with flavor, protein, and layers of melty Dinner Bell Cheddar Cheese. Plus, they’re endlessly customizable — garnish to kick the heat up a notch or keep it nice and cool. It’s a hearty and satisfying meal that feeds a crowd or provides delicious leftovers for days.
HOW TO:
- Preheat oven to 425°F.
- To make the filling, heat a large skillet over medium-high heat. Add the oil, beef, and pork. Cook, breaking up the meat with a wooden spoon, until the meat is no longer pink in the center, 6 to 8 minutes. Transfer the meat to a paper towel-lined plate.
- Wipe the skillet clean. Add the onions and peppers. Cook, stirring often, until the vegetables are tender and slightly browned, 5 to 6 minutes.
- Return the meat to the pan and stir in the salt and chili powder. Transfer the filling to a plate and allow to cool to room temperature, about 10 minutes.
- To assemble the enchiladas, evenly divide the refried beans among the tortillas and spread in an even layer. Evenly divide the filling and 1 ½ cups of the cheddar cheese on top of the beans. Roll up each tortilla and place in a single layer in an 8x8-inch casserole dish. Pour the enchilada sauce over the tortillas and top with the remaining 1 ½ cups cheddar cheese.
- Bake until the cheese is melted and the sauce starts to bubble, 20 to 25 minutes.
- Garnish the enchiladas with sour cream, pickled jalapeños, red onion, and cilantro. Serve warm. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.