Beef Enchiladas with Cheese (Printable)

Tortillas layered with seasoned beef, cheese, and enchilada sauce, baked until golden and bubbly.

# What you'll need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese or Mexican cheese blend
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# How-To Steps:

01 - Set the oven to 375°F to prepare for baking.
02 - Heat a large skillet over medium heat. Brown the ground beef, breaking it up with a spoon, about 5 minutes.
03 - Incorporate onion and garlic into the skillet and cook for 2 to 3 minutes until softened.
04 - Mix in cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute until fragrant. Remove from heat.
05 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom.
06 - Lay a tortilla flat. Place about 1/3 cup of beef mixture and 2 tablespoons shredded cheese down the center. Roll tightly, seam down, into the baking dish. Repeat with remaining tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
08 - Bake uncovered for 20 to 25 minutes until cheese is bubbly and golden.
09 - Allow to cool 5 minutes before garnishing with cilantro and serving with sour cream.

# Expert Tips:

01 -
  • Everything comes together in under an hour, making it perfect for busy weeknights when you crave something special.
  • The combination of seasoned beef, melted cheese, and tangy enchilada sauce creates layers of flavor that taste like youve been cooking all day.
  • Leftovers reheat beautifully, so you can enjoy them for lunch the next day without losing any of that bubbly, golden magic.
02 -
  • Dont skip the step of spreading sauce on the bottom of the dish, or your enchiladas will stick and tear when you try to serve them.
  • Let the beef mixture cool for a minute or two before rolling the tortillas, otherwise the heat can make the tortillas soggy and harder to work with.
  • If your tortillas are a bit stiff, warm them slightly in the microwave wrapped in a damp towel to make them more pliable and easier to roll.
03 -
  • Use a good quality enchilada sauce or make your own if you have time, because the sauce really defines the flavor of the dish.
  • Dont overfill the tortillas or theyll be hard to roll and might burst open during baking.
  • Let the enchiladas rest for five minutes after baking so the filling firms up slightly and makes serving much easier.
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