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
- Heat oil in a skillet over medium heat. Cook onion until soft, 3 minutes.
- Add ground beef and garlic. Cook until browned. Drain fat.
- Season with salt, pepper, cumin, and chili powder. Stir in ¼ cup enchilada sauce. Remove from heat.
Step 2: Prep
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
Step 3: Roll
- Warm tortillas to make them pliable (microwave 30 seconds wrapped in a damp towel).
- Place beef mixture and a handful of cheese down the center of each tortilla.
- Roll tightly and place seam-side down in the dish.
Step 4: Smother & Bake
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake for 15–20 minutes until bubbly and cheese is golden.
Step 5: Serve
- 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.
