Description
Cheesy Beef Enchiladas are classic Tex-Mex comfort food featuring tender tortillas rolled around a savory beef filling, smothered in rich enchilada sauce and melted cheese. This recipe is easy to make at home and perfect for a satisfying family dinner or feeding a crowd.
Ingredients
Units
Scale
For the Beef Filling
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Enchiladas
- 8 flour or corn tortillas (6-inch)
- 2 cups (16 oz) shredded cheddar cheese, divided
- 2 cups (16 oz) enchilada sauce, homemade or store-bought
Optional Toppings
- Sour cream
- Chopped fresh cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Prepare the Beef Filling: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Add the chopped onion and cook for another 2-3 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute more until fragrant, then remove from heat.
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread about 1/2 cup enchilada sauce on the bottom of a 9×13-inch (23x33cm) baking dish to prevent sticking.
- Fill and Roll the Tortillas: Lay a tortilla flat and spoon about 3 tablespoons of the beef filling across the center. Sprinkle with 1-2 tablespoons of shredded cheddar. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining cheddar cheese to cover the top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Allow enchiladas to cool for a few minutes. Serve warm, topped with sour cream, chopped cilantro, diced tomatoes, and sliced jalapeños if desired.
Notes
- For a spicier filling, add diced green chiles or extra chili powder to the beef mixture.
- Swap ground beef with ground turkey or chicken for a lighter version.
- Flour tortillas produce a softer enchilada, while corn tortillas give a traditional texture and flavor.
- To prevent tortillas from tearing, warm them briefly before rolling.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 6g
- Sodium: 1140mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
