Beef Enchiladas with Cheese (Printer-Friendly)

Rolled tortillas filled with spiced beef and cheese, topped with savory sauce and baked until golden.

# What You Need:

→ For the 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

→ For 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
13 - 1/2 cup sour cream for serving

# How To Make It:

01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
03 - Add the onion and garlic; cook for another 2-3 minutes until softened.
04 - Stir 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. Spread 1/2 cup enchilada sauce on the bottom.
06 - Lay out a tortilla. Place about 1/3 cup beef mixture and 2 tablespoons shredded cheese down the center. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
08 - Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
09 - Let cool for 5 minutes. Garnish with cilantro and serve with sour cream.

# Expert Advice:

01 -
  • The homemade beef filling tastes infinitely better than anything from a can or freezer aisle
  • These reheat beautifully for lunch the next day, maybe even better than fresh
  • You can easily double the recipe and feed a crowd without much extra effort
02 -
  • Let the beef mixture cool slightly before rolling, otherwise hot filling can make the tortillas soggy or tear them
  • Do not overstuff the tortillas or they will burst open during baking and make a mess
  • Let the baked enchiladas rest for 5 minutes before serving so they set and are easier to plate neatly
03 -
  • Fry the tortillas in hot oil for 10 seconds per side before rolling to prevent them from getting soggy
  • Mix a spoonful of sour cream into the beef filling for extra richness and tang
  • Use a combination of sharp cheddar and Monterey Jack for the best melt and flavor balance
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