Description
These classic Beef Enchiladas are a flavorful and easy-to-make Mexican-inspired dish featuring seasoned ground beef wrapped in warm flour tortillas, smothered in enchilada sauce, and topped with melted cheese. Perfectly baked to golden bubbly perfection and served with fresh garnishes like cilantro, green onions, sour cream, and avocado, this recipe makes a delicious and hearty meal for any night of the week.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
Enchiladas
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
Garnishes
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain any excess fat to keep it lean.
- Add Aromatics and Spices: Add the finely chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onions have softened and become translucent. Stir in chili powder, cumin, paprika, salt, and black pepper, and cook for another 1-2 minutes to toast the spices and blend the flavors.
- Incorporate Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese, allowing it to melt slightly into the savory beef mixture.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and to help with easy cleanup.
- Prepare the Base Layer: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish to keep the enchiladas moist and flavorful as they bake.
- Assemble the Enchiladas: Spoon 2-3 tablespoons of the beef filling onto each flour tortilla, then roll the tortilla tightly. Place each rolled enchilada seam-side down in the baking dish on top of the sauce layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce over the arranged rolled tortillas. Sprinkle the top evenly with the remaining 1½ cups of shredded cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and Serve: Let the enchiladas rest for 5 minutes out of the oven. Garnish with chopped cilantro, sliced green onions, dollops of sour cream, and diced avocado before serving to add freshness and creaminess.
Notes
- If you prefer spicier enchiladas, add some chopped jalapeños to the filling or top with hot sauce.
- For a lower-fat version, use lean ground beef or substitute with ground turkey.
- You can substitute corn tortillas for a gluten-free version.
- Make the enchiladas ahead of time and refrigerate before baking; you may need to add a few extra minutes to baking time if starting cold.
- Store leftovers covered in the refrigerator for up to 3 days, and reheat in the oven or microwave.
