Beef and Cheese Enchiladas
These hearty Beef and Cheese Enchiladas are filled with seasoned ground beef, wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with plenty of melted cheese. They’re an easy, crowd-pleasing dinner that’s perfect for busy weeknights.
Ingredients
For the Filling
- 1 lb (450 g) lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
For the Enchiladas
- 8 flour or corn tortillas (8-inch)
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 2 tbsp chopped fresh cilantro (optional)
Optional Toppings
- Sour cream
- Diced avocado
- Sliced jalapeños
- Diced tomatoes
- Sliced black olives
- Green onions
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess fat.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
- Remove from the heat and stir in 1 cup of shredded cheddar cheese.
- Spread ½ cup of enchilada sauce over the bottom of the prepared baking dish.
- Divide the beef mixture evenly among the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the shredded Mexican cheese blend over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish with fresh cilantro and your favorite toppings before serving.
Tips
- Warm the tortillas for 20–30 seconds before filling to prevent cracking.
- Add black beans or corn to the filling for extra texture.
- Use freshly shredded cheese for the best melt.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the beef.
Serving Suggestions
- Mexican rice
- Refried beans
- Guacamole
- Salsa and tortilla chips
- Mexican street corn
- Fresh green salad
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked or unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: Approximately 520 calories per serving