Why You’ll Love Beef Enchiladas Recipe
These beef enchiladas are easy enough for a weeknight but satisfying enough to serve for guests. The filling is rich and well-seasoned, the sauce keeps everything moist and flavorful, and the melted cheese adds the perfect finishing touch. This recipe also uses simple ingredients you may already have on hand, making it a reliable go-to meal. Since it bakes in one dish, cleanup is easier, and the enchiladas can be customized with your favorite toppings and add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 10-oz. cans enchilada sauce (about 2 cups)
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. ground black pepper
1 tbsp. olive oil
1 small white onion, chopped
4 garlic cloves, minced
1 1/2 lb. lean ground beef
1 4-oz. can diced green chiles, drained
8 8-inch flour tortillas
2 c. shredded sharp cheddar cheese
Thinly sliced red onion, for garnish
Chopped fresh cilantro, for garnish
Sour cream, for serving
Directions
Add the enchilada sauce to a small saucepan. In a small bowl, mix the salt, cumin, chili powder, smoked paprika, and black pepper. Add 1/2 teaspoon of the spice mixture to the enchilada sauce and reserve the rest for the beef. Bring the sauce to a simmer over medium heat, then remove it from the heat and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, stirring occasionally until softened, about 5 minutes. Add the ground beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce, then cook for 2 more minutes. Remove from the heat and let the mixture cool slightly.
Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30 seconds to soften them. Keep the paper towel over the tortillas so they stay moist and easy to roll.
Preheat the oven to 375°F. Spoon 1/2 cup of the warmed enchilada sauce into the bottom of a 13×9-inch baking dish. Working one tortilla at a time, spoon 1/2 cup of the beef mixture down the center and sprinkle with 2 tablespoons of cheese. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the rest of the sauce over the enchiladas and top with the remaining 1 cup of cheese.
Bake for 20 to 25 minutes, or until the cheese is golden and bubbly and the tortillas are lightly toasted. Let the enchiladas cool for 10 minutes before topping with thinly sliced red onion and chopped cilantro. Serve with sour cream if desired.
Servings and timing
This recipe makes 6 servings and takes about 50 minutes from start to finish. That includes preparing the beef filling, assembling the enchiladas, baking them in the oven, and letting them rest briefly before serving.
Variations
You can easily adapt these beef enchiladas to suit your taste. Swap the ground beef for ground turkey or shredded chicken for a lighter option. Add black beans or corn to the filling for extra texture and flavor. If you like more heat, mix in diced jalapeños or use a spicier enchilada sauce. Monterey Jack, pepper jack, or a Mexican cheese blend also work well in place of cheddar. For a deeper flavor, try adding a little tomato paste or a splash of broth to the beef mixture while it cooks.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the microwave in short intervals until heated through, or warm them in the oven at 350°F until hot. If reheating a larger portion, covering the dish with foil helps prevent the enchiladas from drying out. You can also freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating for the best texture.
FAQs
Can I make beef enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance, cover the dish, and refrigerate it until you are ready to bake.
Can I freeze these enchiladas?
Yes, they freeze well. You can freeze them either before or after baking, as long as they are wrapped tightly and stored properly.
What type of tortillas work best?
Flour tortillas are used in this recipe because they are soft and easy to roll, but corn tortillas can also be used if you prefer a more traditional texture.
How do I keep tortillas from tearing?
Warming the tortillas before filling helps make them more flexible and less likely to crack or tear.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly in this recipe and keeps preparation simple.
What cheese is best for beef enchiladas?
Sharp cheddar adds bold flavor, but Monterey Jack, pepper jack, or a Mexican cheese blend are also great choices.
How do I make the enchiladas spicier?
You can add jalapeños, extra chili powder, hot sauce, or use a spicy enchilada sauce to increase the heat.
Can I add vegetables to the filling?
Yes, ingredients like corn, black beans, bell peppers, or even spinach can be added to the beef mixture.
Why should the enchiladas rest after baking?
Letting them rest for about 10 minutes helps the filling settle and makes them easier to serve.
What should I serve with beef enchiladas?
They pair well with rice, beans, guacamole, a simple salad, or extra toppings like sour cream and fresh cilantro.
Conclusion
Beef enchiladas are a classic comfort food that combines bold seasoning, savory beef, rich sauce, and melted cheese in one satisfying dish. They are easy to make, simple to customize, and perfect for both busy weeknights and casual gatherings. Once you try this recipe, it is sure to become a regular favorite at the dinner table.
Beef Enchiladas
These beef enchiladas are packed with seasoned ground beef, green chiles, and melty cheddar cheese, all baked in a rich enchilada sauce. A comforting and flavorful dish perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 10-oz. cans enchilada sauce (about 2 cups)
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- 1 tbsp. olive oil
- 1 small white onion, chopped
- 4 garlic cloves, minced
- 1 1/2 lb. lean ground beef
- 1 4-oz. can diced green chiles, drained
- 8 8-inch flour tortillas
- 2 c. shredded sharp cheddar cheese
- Thinly sliced red onion, for garnish
- Chopped fresh cilantro, for garnish
- Sour cream, for serving
Instructions
- Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the sauce and bring to a simmer over medium heat. Remove from heat and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground beef and remaining spice mixture; cook until browned and crumbly, about 8 minutes. Stir in green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 more minutes. Remove from heat and let cool slightly.
- Place tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds to soften.
- Preheat oven to 375°F. Spread 1/2 cup of enchilada sauce in a 13×9-inch baking dish. Fill each tortilla with about 1/2 cup beef mixture and 2 tablespoons cheese, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake for 20 to 25 minutes until cheese is bubbly and golden. Let cool for 10 minutes, then garnish with red onion and cilantro. Serve with sour cream if desired.
Notes
- You can substitute ground turkey for a leaner option.
- Corn tortillas can be used instead of flour for a more traditional texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Add jalapeños for extra heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
