Beef Enchiladas

Beef enchiladas are a comforting, cheesy, and flavorful dish that brings warmth to any meal. Filled with seasoned beef and wrapped in soft tortillas, they’re perfect for busy weeknights, casual family dinners, or cold evenings when you want something cozy and satisfying. I like to prep the beef filling while the sauce simmers so everything comes together quickly. This recipe is easy to make, kid-friendly, and ideal for sharing or saving for leftovers.

a visually appealing plate of beef enchiladas

Why You Will Love This Recipe

This beef enchiladas recipe is perfect for busy cooks who still want a cozy, flavorful meal. The seasoned beef filling is rich and satisfying, while the enchilada sauce keeps everything moist and cheesy. It’s flexible—you can add vegetables, switch tortillas, or adjust the heat. Leftovers reheat beautifully, making it freezer-friendly and ideal for meal prep. Budget-conscious cooks will appreciate that it stretches a little meat into a hearty dinner. Pin this recipe for weeknight meals, family gatherings, or anytime you want something warm, easy, and crowd-pleasing.

a visually appealing plate of beef enchiladas 1

Ingredients

Tip: Ground beef with moderate fat content keeps the filling juicy and flavorful.

  • 1 lb ground beef
  • 8 flour or corn tortillas
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro (optional)
a visually appealing arrangement of all the

Instructions

Step 1: Preparation
Preheat oven to 375°F (190°C). Dice onions, mince garlic, and shred cheese. Have tortillas ready and lightly warm them to prevent cracking while rolling.

Step 2: Main Cooking Process
Heat olive oil in a skillet over medium heat. Sauté onions until soft, 3–4 minutes. Add garlic and cook 30 seconds. Add ground beef, chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned, breaking it up with a spatula.

Step 3: Combining Ingredients
Spread a thin layer of enchilada sauce in a baking dish. Place a portion of beef mixture into each tortilla, sprinkle with cheese, roll tightly, and arrange seam-side down in the dish. Pour remaining sauce over the top, covering evenly.

Step 4: Finishing & Final Simmer
Sprinkle remaining cheese on top. Bake for 20–25 minutes until sauce is bubbly and cheese is melted. Remove from oven, sprinkle with chopped cilantro if desired, and serve warm.

Why This Recipe Works for Busy Days

This dish saves time because the beef cooks quickly, tortillas can be prepped ahead, and the enchiladas bake all together in one dish. It reheats beautifully for lunches or weeknight dinners. Pin this recipe for busy evenings or when you want a cozy, make-ahead meal that pleases the whole family.

Tips & Tricks

  • Avoid dry beef: Cook just until browned and keep some sauce in the pan; overcooking can dry out the filling.
  • Tortilla flexibility: Warm tortillas slightly before rolling to prevent cracking. It makes assembly smoother and avoids tearing.
  • Sauce distribution: Pour sauce evenly over all enchiladas to keep them moist during baking; uneven coverage can lead to dry spots.
  • Cheese layering: Sprinkle some inside the roll and some on top for gooey, melty layers that enhance flavor and texture.

Variations

  • Meaty version: Combine ground beef with cooked chorizo or shredded rotisserie chicken for added depth and richness. Adjust seasonings to taste.
  • Vegetarian option: Swap beef with sautéed mushrooms, black beans, or roasted vegetables. Follow same assembly and baking steps for a cozy veggie-friendly version.
  • Ingredient swap: Use corn tortillas for a gluten-free version or whole wheat tortillas for added fiber. The filling and sauce adapt easily to different bases.
  • Flavor or herb boost: Add a teaspoon of smoked chipotle powder or fresh cilantro to the beef mixture for a smoky, herbaceous twist that elevates the flavor.

Serving Suggestions

  • Family dinner: Serve straight from the baking dish with extra cilantro and cheese for a casual, shareable meal.
  • Fresh salad side: Pair with a crisp green salad or slaw to balance the richness of the enchiladas.
  • Rice companion: Serve with Mexican-style rice or cilantro-lime rice for a heartier plate.
  • Pinterest-style presentation: Plate individually, drizzle with sauce, sprinkle fresh herbs, and serve in shallow bowls for a cozy, photo-ready look.

Storage Instructions

  • Fridge storage: Store cooled enchiladas in an airtight container for 3–4 days.
  • Reheating: Reheat gently in the oven or microwave with a splash of sauce to maintain moisture.
  • Freezing: Freeze individual portions or the full dish (uncooked or cooked) for up to 2 months. Cover tightly with foil or freezer-safe lid.
  • Make-ahead tips: Assemble enchiladas and cover with sauce and cheese, then refrigerate up to 24 hours before baking for an easy dinner-ready option.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Rest Time: 0 minutes
  • Total Time: 40 minutes

Nutrition Information (Approximate)

Calories: 450–550 per serving
Protein: 25–30g
Key nutrients: Calcium from cheese, iron from beef
Values are estimates and may vary depending on ingredients or portions.

FAQs

Yes, assemble and refrigerate enchiladas up to 24 hours before baking.

Overcooking removes moisture; keep sauce in the pan while browning.

Ground turkey, chicken, or plant-based crumbles work well.

Simmer a few minutes to thicken, or add a small amount of tomato paste.

Refrigerated enchiladas keep 3–4 days.

Conclusion

Beef enchiladas are cozy, cheesy, and easy enough for weeknight dinners yet satisfying enough for family meals. They’re versatile, customizable, and make excellent leftovers or make-ahead options. Whether you stick to the classic beef filling or try a veggie twist, this recipe is a dependable comfort food to pin, save, and cook again whenever you crave warmth and flavor in one dish.

Beef Enchiladas
Print

Beef Enchiladas

Recipe by Edan SalamonCourse: Beef Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

550

kcal

Cheesy, flavorful, and comforting, these beef enchiladas are perfect for weeknight dinners or cozy family meals. Tender, seasoned beef wrapped in soft tortillas and baked in a rich enchilada sauce makes a dish everyone will love. Quick to assemble and easy to customize.

Ingredients

  • 1 lb ground beef

  • 8 flour or corn tortillas

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 1/2 cups enchilada sauce

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil

  • 2 tablespoons chopped fresh cilantro (optional)

Directions

  • Prep:
    Preheat oven to 375°F (190°C). Dice onions, mince garlic, and shred cheese. Lightly warm tortillas to prevent cracking.
  • Cook Beef:
    Heat olive oil in a skillet over medium heat. Sauté onions until soft, 3–4 minutes. Add garlic, cook 30 seconds. Add ground beef, spices, salt, and pepper. Cook until browned, breaking up meat.
  • Assemble:
    Spread a thin layer of enchilada sauce in a baking dish. Fill tortillas with beef mixture and cheese, roll, and place seam-side down. Pour remaining sauce over top.
  • Bake:
    Sprinkle remaining cheese on top. Bake 20–25 minutes until bubbly. Garnish with chopped cilantro if desired. Serve warm.

Notes

  • Storage Tips
    Fridge: 3–4 days in an airtight container.
    Reheat: Oven or microwave with a splash of sauce.
    Freezing: Freeze cooked or uncooked enchiladas for up to 2 months.
    Make-Ahead: Assemble in advance; refrigerate and bake when ready.

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