Beef Enchiladas with Cheese (Printable Version)

Tortillas rolled around seasoned beef and cheese, baked with flavorful sauce until bubbling and golden.

# 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

# Directions:

01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned, about 5 minutes.
03 - Add chopped onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened.
04 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 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 out a tortilla, spoon approximately 1/3 cup beef mixture and 2 tablespoons shredded cheese into the center, then roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
08 - Bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden.
09 - Allow to cool for 5 minutes, garnish with chopped cilantro, and serve with sour cream.

# Expert Advice:

01 -
  • The homemade seasoning blend tastes infinitely better than those pre-made taco packets
  • Everything comes together in under an hour but tastes like it simmered all day
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Cold tortillas crack when you try to roll them, so warm them first for 30 seconds in the microwave
  • Let the beef mixture cool slightly before assembling, otherwise it makes the tortillas soggy
  • That 5 minute rest time is not optional, otherwise the cheese runs everywhere when you cut them
03 -
  • If your sauce seems too thick, thin it with a splash of chicken broth for better coverage
  • Brushing the tortillas with a little oil before rolling keeps them from getting soggy
  • Place your baking dish on a rimmed baking sheet to catch any bubble overs
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