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These beef enchiladas are packed with seasoned ground beef, smothered in rich enchilada sauce, and loaded with melty cheese both inside and generously layered on top. Serve with rice, beans, or a crisp salad for a crowd-pleasing Mexican-inspired meal.
⏱️ Prep & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
🧰 Equipment:
- Large skillet
- 9×13-inch baking dish
- Mixing bowl
- Foil (for baking)
📝 Ingredients (Serves 4–6)
For the Filling:
- 1 lb ground beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt & pepper, to taste
- 1/2 cup enchilada sauce (for mixing into meat)
For the Assembly:
- 8–10 corn or flour tortillas
- 2 cups shredded cheese, divided (cheddar, Monterey Jack, or Mexican blend)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 tbsp oil, for softening tortillas (optional)
Optional Garnishes:
- Sliced green onions
- Chopped cilantro
- Sour cream
- Avocado slices or guacamole
- Pickled jalapeños
📌 Ingredient Notes:
- Cheese: Use freshly shredded cheese for best melting and stretch.
- Tortillas: Corn tortillas are traditional; flour tortillas work and roll more easily.
- Enchilada sauce: Use a good-quality canned version or make your own for a deeper flavor.
👩🍳 Instructions:
1. Make the Beef Filling:
- In a skillet over medium heat, cook ground beef and onions until browned, about 7–9 minutes.
- Drain excess fat if needed.
- Add garlic, chili powder, cumin, salt, and pepper. Stir for 1 minute.
- Mix in 1/2 cup enchilada sauce and cook another 2 minutes.
- Remove from heat and stir in 1 cup shredded cheese.
2. Preheat Oven:
- Preheat to 375°F (190°C).
3. Prepare Tortillas (optional but helpful):
- Lightly fry or warm tortillas in a bit of oil or microwave with a damp paper towel until pliable (15–20 sec). This helps prevent cracking.
4. Assemble Enchiladas:
- Spread 1/4 cup enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with beef mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the top.
- Sprinkle with remaining 1 cup (or more!) cheese — go extra here.
5. Bake:
- Cover with foil and bake for 15 minutes.
- Uncover and bake another 8–10 minutes, until cheese is bubbly and slightly golden.
6. Garnish & Serve:
- Let rest for 5 minutes before serving.
- Top with green onions, cilantro, or sour cream if desired.
🍽️ Nutrition Facts (per 2 enchiladas, approx.):
- Calories: 500–600
- Protein: 30g
- Fat: 35g
- Carbs: 25g
- Sodium: 800–1000mg
Depends on type of tortilla, cheese, and sauce used.
💡 Tips:
- Double the cheese inside and on top for extra gooeyness.
- Add a spoonful of sour cream or cream cheese to the meat for creamy filling.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freezer-friendly: Wrap tightly and freeze before baking. Thaw overnight and bake as directed.
🔄 Variations:
- Spicy: Add diced jalapeños or chipotle peppers to the beef.
- Tex-Mex style: Add black beans or corn to the filling.
- Green version: Use green enchilada sauce and pepper jack cheese.
- Shredded beef: Swap ground beef for slow-cooked shredded beef or leftover pot roast.
