If you’re in the mood for something cheesy, saucy, and seriously satisfying, then these Beef Enchiladas are all you need tonight.

I’ve been making them for years, and they always get rave reviews. I can be sure you will enjoy it!

Simple, comforting, and full of flavor, too. You’re seriously going to love how easy it is to whip these up for dinner.

Ingredients You’ll Need

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp paprika

• Salt and black pepper, to taste

• 1 (10 oz) can red enchilada sauce (or homemade)

• 1 (4 oz) can diced green chiles (optional but tasty)

• 1 ½ cups shredded cheddar cheese

• 1 ½ cups shredded Monterey Jack cheese

• 8 flour tortillas (6–8 inch size)

• Fresh cilantro, chopped (for garnish)

• Sour cream (for serving)

How to Make Beef Enchiladas

Step 1: Preheat the oven

Set your oven to 375°F (190°C) so it’s ready when you are.

Step 2: Cook the beef

In a skillet over medium heat, cook the ground beef until browned. Break it up as it cooks.

Step 3: Add onions and garlic

Toss in the chopped onion and garlic. Cook for another 3–4 minutes until the onion softens.

Step 4: Season the filling

Stir in cumin, chili powder, paprika, salt, and pepper. Add the green chiles if you’re using them. Mix well and let it simmer for 2–3 minutes.

Step 5: Stir in a bit of sauce

Add about ¼ cup of the enchilada sauce to the meat mixture to keep it moist and flavorful. Turn off the heat.

Step 6: Prep the baking dish

Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

Step 7: Fill the tortillas

Lay out the tortillas. Spoon a few tablespoons of the beef mixture into the center of each one. Add a little cheese (mix both cheddar and Monterey Jack), roll them up, and place seam-side down in the dish.

Step 8: Pour on the sauce

Once all the enchiladas are in the dish, pour the rest of the enchilada sauce evenly over the top.

Step 9: Add more cheese

Sprinkle the remaining cheese over the top. Be generous!

Step 10: Bake

Place the dish in the oven and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Step 11: Garnish and serve

Sprinkle with chopped cilantro and serve hot with a dollop of sour cream.

Common Mistakes to Avoid

• Skipping the onion and garlic: These add depth to the flavor. Don’t leave them out.

• Overfilling the tortillas: Too much filling makes them hard to roll, and they’ll burst.

• Not preheating the oven: Starting with a hot oven helps the cheese melt perfectly.

• Using too little sauce: You want every bite to be saucy, not dry.

• Not covering the bottom of the dish: That little bit of sauce underneath prevents sticking.

Recipe Best Tips

• Warm the tortillas first. Microwave them for 20 seconds so they’re easier to roll.

• Shred your own cheese. It melts better than the pre-shredded kind.

• Mix up the cheese. Cheddar + Monterey Jack is a great combo, but pepper jack adds a spicy kick.

• Want to sneak in veggies? Add finely chopped spinach or bell pepper to the meat mixture.

• Make it saucier. Add extra enchilada sauce on the side if your crew likes things extra smothered.

Serving Suggestions

• Serve with Spanish rice or cilantro-lime rice

• Add a side of refried beans or black beans

• Top with avocado slices or guacamole

• Serve with tortilla chips and salsa

• A simple tomato-cucumber salad works great, too

Storage and Freezing

• Fridge: Store leftovers in an airtight container for up to 4 days

• Reheat: Microwave for 1–2 minutes or bake at 350°F until heated through

• Freeze (before or after baking): Wrap tightly in foil and freeze for up to 2 months. Bake from frozen (add about 15 extra minutes)

FAQs

Q1: Can I use corn tortillas instead of flour?
A: Yes, but warm them first or dip them in sauce to prevent tearing.

Q2: What if I don’t have enchilada sauce?
A: You can make a quick version with tomato sauce, cumin, chili powder, garlic powder, and a touch of vinegar.

Q3: Can I add beans to the filling?
A: Definitely. Black beans or pinto beans work great. Just drain and rinse first.

Q4: Can I make this ahead of time?
A: Yep. Assemble, cover, and refrigerate. Bake when ready.

Q5: What’s the best cheese to use?
A: A combo of sharp cheddar and Monterey Jack gives the best flavor and melt.

Q6: Can I make this spicy?
A: Add jalapeños to the beef or use a hot enchilada sauce.

Q7: How many enchiladas does this make?
A: You’ll get about 8 rolled enchiladas, depending on tortilla size and how full you make them.

Conclusion

If you’re craving something cheesy, meaty, and packed with flavor, these Beef Enchiladas are the move.

They’re easy, filling, and totally comforting—perfect for a weeknight dinner or feeding a crowd.

If you try them, let me know what you think or how you made them your own!

You Might Also Want To Try

• Fried Ground Beef With Vegetables
• Tater Tot Casserole With Ground Beef
• Chicken Caesar Pasta Salad

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Continue to Content

Beef Enchiladas

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Classic comfort food made with seasoned ground beef, onions, enchilada sauce, and melty cheese, all rolled into tortillas and baked to bubbly perfection. It’s a crowd-pleasing dinner that’s easy to prep and totally satisfying.

Print

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• Salt and black pepper, to taste
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles (optional)
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• 8 flour tortillas (6–8 inch size)
• Fresh cilantro, chopped
• Sour cream, for serving

Instructions

Step 1: Preheat the oven

Set your oven to 375°F (190°C) so it’s ready when you are.

Step 2: Cook the beef

In a skillet over medium heat, cook the ground beef until browned. Break it up as it cooks.

Step 3: Add onions and garlic

Toss in the chopped onion and garlic. Cook for another 3–4 minutes until the onion softens.

Step 4: Season the filling

Stir in cumin, chili powder, paprika, salt, and pepper. Add the green chiles if you’re using them. Mix well and let it simmer for 2–3 minutes.

Step 5: Stir in a bit of sauce

Add about ¼ cup of the enchilada sauce to the meat mixture to keep it moist and flavorful. Turn off the heat.

Step 6: Prep the baking dish

Spread ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 7: Fill the tortillas

Lay out the tortillas. Spoon a few tablespoons of the beef mixture into the center of each one. Add a little cheese (mix both cheddar and Monterey Jack), roll them up, and place seam-side down in the dish.

Step 8: Pour on the sauce

Once all the enchiladas are in the dish, pour the rest of the enchilada sauce evenly over the top.

Step 9: Add more cheese

Sprinkle the remaining cheese over the top. Be generous!

Step 10: Bake

Place the dish in the oven and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Step 11: Garnish and serve

Sprinkle with chopped cilantro and serve hot with a dollop of sour cream.

Notes

Warm tortillas first to avoid cracking

Don’t skimp on sauce—it keeps things juicy

Use freshly grated cheese for the best results

Swap in turkey or chicken if you prefer

These reheat and freeze beautifully

Nutrition Information

Yield 4-6
Amount Per Serving Calories Approx. 480 per serving

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