Beef Enchiladas with Cheese

My tiny apartment kitchen smelled incredible when I first made these enchiladas, the spices hitting the warm air as the beef browned. I'd been craving something cozy and comforting on a rainy Tuesday, and this recipe delivered exactly what I needed. Now it's the dish I turn to when friends come over, because there's something universally satisfying about tortillas rolled up with seasoned beef and melted cheese.

Last winter my sister came over unexpectedly when I had a pan of these in the oven. She walked through the door and immediately asked what smelled so good, then hovered around the kitchen until they were ready. We ate standing at the counter with forks, burning our tongues because we couldn't wait even five minutes for them to cool down properly.

Ingredients

• Ground beef: I use 80/20 for the best balance of flavor and moisture, though leaner works if you drain the excess fat
• Onion and garlic: Finely chopped so they melt into the beef rather than staying chunky
• Cumin and chili powder: The backbone of that authentic Mexican flavor we all crave
• Smoked paprika: Adds a subtle depth that regular paprika just can't match
• Flour tortillas: Medium size rolls perfectly without tearing, but warm them first for easier handling
• Cheddar cheese: Sharp cheddar gives the best flavor, though a Mexican blend works beautifully too
• Red enchilada sauce: Homemade is wonderful, but a good quality canned sauce saves so much time
• Fresh cilantro and sour cream: The cool creaminess cuts through the rich cheese and spices perfectly

Instructions

Brown the beef with aromatics:

Cook the ground beef in a large skillet over medium heat, breaking it apart with your spoon as it browns. Once it's no longer pink, add the chopped onion and garlic, letting them soften until your kitchen smells amazing.

Add the spices:

Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Let everything cook for just one minute until the spices bloom and become fragrant, then remove the skillet from the heat.

Prep your baking dish:

Spread a thin layer of enchilada sauce over the bottom of your greased baking dish. This prevents the tortillas from sticking and helps them start cooking from underneath.

Roll the enchiladas:

Place a small amount of beef filling and cheese down the center of each tortilla, roll them up tightly, and arrange them seam-side down in the dish. Don't overfill or they'll burst open while baking.

Smother and bake:

Pour the remaining sauce evenly over all the enchiladas, then sprinkle the rest of the cheese on top. Bake at 375°F until the cheese is bubbly and starting to turn golden brown in spots.

Rest and serve:

Let the pan sit for five minutes before serving, which helps the filling set so each enchilada holds its shape when you scoop it out. Top with fresh cilantro and pass the sour cream at the table.

Save

These enchiladas have become my go-to for new parents and anyone needing a meal they can just heat and eat. I've started keeping a mental list of friends who've had babies or tough weeks, because dropping off a pan of these feels like giving someone a warm hug they can eat.

Make It Your Own

The beauty of this recipe is how easily it adapts to what you have on hand or what your family prefers. Sometimes I add black beans or corn to the filling, which stretches the beef further and adds lovely texture. Other times I'll tuck some roasted poblano peppers inside for a smoky twist that takes things to another level.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness beautifully, and Mexican rice on the side makes it feel like a complete restaurant meal. My kids love when I serve these with elote, that Mexican street corn with cotija cheese and chili powder, though truthfully they'd be happy with just the enchiladas.

Storage And Reheating

These reheat remarkably well, which is why I always make a full pan even when it's just two of us for dinner. The flavors deepen overnight, and the tortillas absorb some of that sauce without getting soggy the way you might expect.

• Store covered in the refrigerator for up to four days
• Reheat individual portions in the microwave, covered, with a splash of water to prevent drying
• Freeze unbaked enchiladas for up to three months, then bake from frozen adding 15 minutes to the time

Save

I hope these become a regular rotation in your house the way they have in mine. There's something about pulling that bubbling, cheese-topped pan from the oven that just feels like home.

Recipe FAQs

→ What cut of beef works best for filling?

Ground beef with 15-20% fat content provides the best flavor and moisture for the filling. Leaner varieties may result in a drier texture, so consider adding a splash of sauce or extra cheese if using lean ground beef.

→ Can I make these ahead of time?

Absolutely. Assemble the enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.

→ How do I prevent tortillas from cracking?

Warm the tortillas slightly in the microwave for 20-30 seconds before rolling. This makes them more pliable and less likely to tear. You can also lightly brush them with warmed sauce before filling.

→ Can I freeze leftover enchiladas?

Yes, baked enchiladas freeze well for up to 3 months. Cool completely, wrap individual portions tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating at 350°F until heated through.

→ What toppings complement this dish?

Fresh cilantro, dollops of sour cream, diced avocado, pickled jalapeños, or a squeeze of lime juice all add bright contrast. Shredded lettuce, diced tomatoes, and sliced black olives work wonderfully too.

→ How can I adjust the spice level?

Mild enchilada sauce keeps it family-friendly. For more heat, use medium or hot sauce, add minced jalapeños to the beef mixture, or incorporate diced green chilies. A dash of hot sauce before serving also works well.