Description
Delicious and comforting beef enchiladas made with seasoned ground beef, melted cheese, and rich enchilada sauce baked to perfection. This easy recipe serves 8 and is perfect for a family dinner or gathering.
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 excess fat to keep the dish from being greasy.
- Cook Aromatics and Seasonings: Add the finely chopped onion and minced garlic to the beef, cooking for 2-3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and black pepper, then cook for another 1-2 minutes to allow the spices to bloom.
- Mix in Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheese, which helps bind the filling and adds richness.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Start the Enchilada Base: Spread ½ cup of enchilada sauce evenly on the bottom of the baking dish. This layer prevents sticking and infuses the tortillas with flavor.
- Assemble the Enchiladas: Spoon 2-3 tablespoons of the beef filling into each tortilla. Roll each tortilla tightly to enclose the filling and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the 1½ cups of shredded cheese on top for a gooey, melted topping.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Allow the enchiladas to rest for 5 minutes after baking. Garnish with chopped cilantro, sliced green onions, dollops of sour cream, and diced avocado to add freshness and creaminess.
Notes
- Use a mix of cheddar and Monterey Jack cheese for a rich and melty filling and topping.
- Drain excess fat from cooked beef to avoid a greasy texture in the enchiladas.
- If you prefer spicier enchiladas, add some diced jalapeños or more chili powder.
- Flour tortillas are used here; corn tortillas can also be used but might require softening before rolling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
