Beef Enchiladas (Roll, Smother, Bake, Devour)

Enchiladas are the perfect math: beef + cheese + sauce + tortillas = happiness.

These beef enchilatas come together fast, bake until bubbly, and taste like a hug from the inside out.

Ingredients

Serves 4–6. Makes 8 enchiladas.

• 8 corn or flour tortillas (soft taco size)
• 1 lb (450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 can (10 oz / 300g) red enchilada sauce
• 1 tablespoon oil
• Salt, pepper, cumin, chili powder to taste

Optional Toppings:

• Sour cream, cilantro, diced onion, jalapeños, hot sauce

Step-by-Step Instructions

Step 1: Cook Filling

1. Heat oil in a skillet over medium heat. Cook onion until soft, 3 minutes.
2. Add ground beef and garlic. Cook until browned. Drain fat.
3. Season with salt, pepper, cumin, and chili powder. Stir in ¼ cup enchilada sauce. Remove from heat.

Step 2: Prep

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.

Step 3: Roll

1. Warm tortillas to make them pliable (microwave 30 seconds wrapped in a damp towel).
2. Place beef mixture and a handful of cheese down the center of each tortilla.
3. Roll tightly and place seam-side down in the dish.

Step 4: Smother & Bake

1. Pour remaining enchilada sauce over the rolled tortillas.
2. Sprinkle remaining cheese on top.
3. Bake for 15–20 minutes until bubbly and cheese is golden.

Step 5: Serve

1. Let cool 5 minutes. Top with sour cream, cilantro, or whatever you love.

Summary

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Yield: 8 enchiladas (4–6 servings)

Difficulty: Easy

Storage Notes

• Fridge: Store in an airtight container for up to 4 days. Reheat in oven or microwave.
• Freezer: Freeze unbaked or baked for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.

Pro tip: Warm your tortillas before rolling — cold tortillas crack and break.