Beef Enchiladas with Cheese (Printable)

Tender tortillas rolled with seasoned beef and cheese, baked until bubbly and golden with enchilada sauce.

# 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
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 Make:

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

# Expert Advice:

01 -
  • They come together faster than you'd expect, ready in under an hour from start to table.
  • The filling is forgiving and tastes even better when you add your own tweaks like beans or jalapeños.
  • One dish feeds a crowd, and leftovers taste even more delicious the next day.
02 -
  • Don't skip the sauce on the bottom of the dish; it's the difference between enchiladas that stick and ones that release cleanly from the pan.
  • Roll them snugly but don't crush the tortillas; a gentle hand and seam-side down prevents them from unraveling in the oven.
03 -
  • Toast your spices briefly in the hot beef before adding the tortillas; it wakes them up and makes the filling taste more intentional.
  • If your sauce seems thin, don't worry—the cheese and beef filling release moisture during baking, and the sauce will thicken slightly as everything melds together.
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