These enchiladas are hearty, flavorful, and incredibly satisfying. The savory beef filling is perfectly balanced by the tangy enchilada sauce and gooey melted cheese. They’re easy to customize, make ahead, and even freeze for later. Whether you’re feeding a crowd or craving comfort food, this dish delivers bold taste with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion, finely chopped
Garlic, minced
Chili powder
Ground cumin
Paprika
Salt
Black pepper
Tomato paste
Canned diced green chilies (optional)
Corn or flour tortillas
Red enchilada sauce (store-bought or homemade)
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Fresh cilantro (optional, for garnish)
Sour cream, avocado, or lime wedges for serving (optional)
Directions
Cook the Beef Filling: In a skillet over medium heat, cook the ground beef with chopped onions until browned. Drain any excess fat. Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Add tomato paste and diced green chilies (if using). Cook until well combined and fragrant. Remove from heat.
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Assemble the Enchiladas: Spread a few tablespoons of enchilada sauce on the bottom of the baking dish. Spoon the beef mixture onto the center of each tortilla, sprinkle with cheese, then roll up tightly and place seam-side down in the dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded cheese.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Let cool slightly, then garnish with chopped cilantro. Serve with sour cream, avocado, or lime wedges if desired.
Servings and timing
This recipe serves 6 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Spicy Beef: Add chopped jalapeños or hot sauce to the beef for extra heat.
Add Beans or Veggies: Mix black beans, corn, or sautéed bell peppers into the filling.
Green Enchiladas: Use green enchilada sauce and a bit of sour cream for a creamy twist.
Ground Turkey or Chicken: Swap the beef for a lighter alternative.
Low-Carb Option: Use low-carb tortillas or wrap the filling in large cabbage leaves.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place enchiladas in a baking dish, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes, or microwave individual portions. To freeze, assemble the enchiladas (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas and refrigerate them (unbaked) up to 24 hours in advance.
What’s the best type of cheese to use?
A blend of cheddar and Monterey Jack melts well and adds flavor, but any melting cheese works.
Should I use corn or flour tortillas?
Both work, but corn tortillas are more traditional. Flour tortillas are softer and easier to roll.
How do I prevent tortillas from tearing?
Warm them in the microwave or lightly fry them before filling to make them more pliable.
Can I use leftover taco meat?
Yes, leftover seasoned meat is perfect for quick enchiladas.
Is enchilada sauce spicy?
Most store-bought sauces are mild or medium. Choose based on your spice preference or make your own.
Can I freeze cooked enchiladas?
Yes, cooked enchiladas can be frozen and reheated later. Just make sure they’re fully cooled before freezing.
What sides go well with enchiladas?
Try serving with Mexican rice, refried beans, a green salad, or corn on the cob.
How do I keep enchiladas from getting soggy?
Don’t over-sauce the bottom of the pan, and bake uncovered for the last few minutes to crisp the top.
Can I double the recipe for a crowd?
Absolutely. Just use a larger baking dish or prepare two batches.
Conclusion
Beef Enchiladas are a delicious, comforting dish that’s easy to prepare and guaranteed to please. With seasoned beef, melty cheese, and flavorful sauce wrapped in warm tortillas, they bring bold taste to any dinner table. Customize them your way and enjoy a satisfying homemade meal that’s perfect for any night of the week
Beef Enchiladas are a hearty Mexican-inspired dish made with seasoned ground beef wrapped in soft tortillas, topped with rich enchilada sauce and melted cheese. Baked to perfection, they’re a comforting and flavorful favorite for any night of the week.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Halal
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tomato paste
1 (4 oz) can diced green chilies (optional)
8 small corn or flour tortillas
2 cups red enchilada sauce (store-bought or homemade)
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Fresh cilantro, chopped (optional, for garnish)
Sour cream, avocado, or lime wedges for serving (optional)
Instructions
In a skillet over medium heat, cook ground beef and chopped onion until browned. Drain excess fat.
Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Add tomato paste and green chilies (if using), cooking until well combined and fragrant. Remove from heat.
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread a few tablespoons of enchilada sauce on the bottom of the baking dish.
Spoon beef mixture into each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the dish.
Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Let cool slightly. Garnish with cilantro and serve with sour cream, avocado, or lime wedges if desired.
Notes
Use corn tortillas for a more traditional version, or flour tortillas for a softer texture.Warming tortillas before rolling prevents tearing.Add beans or veggies to the filling for extra flavor and nutrition.Double the recipe for a larger group or freeze extras for a future meal.
