Beef Enchiladas with Cheese (Printable)

Tender tortillas filled with seasoned beef and cheese, baked in rich sauce until golden perfection.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese or Mexican cheese blend
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream

# Directions:

01 - Set oven temperature to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until fully browned, approximately 5 minutes.
03 - Stir in chopped onion and minced garlic. Continue cooking for 2–3 minutes until vegetables are softened.
04 - Add cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until spices become fragrant. Remove from heat.
05 - Lightly grease a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce evenly across the bottom.
06 - Place approximately 1/3 cup beef mixture and 2 tablespoons cheese in the center of each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
07 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle remaining shredded cheese across the top.
08 - Bake uncovered for 20–25 minutes until cheese is melted and bubbly with golden edges.
09 - Allow dish to rest for 5 minutes before serving. Garnish with fresh cilantro and accompany with sour cream.

# Expert Advice:

01 -
  • The homemade spice blend makes the beef filling taste like it simmered all day
  • Everything comes together in under an hour, but tastes like you spent much longer
  • The leftovers actually taste better the next day, if they last that long
02 -
  • Warm your tortillas in the microwave for 30 seconds before rolling, or they'll crack and split
  • Don't skip the layer of sauce on the bottom of the pan, or your enchiladas will stick
  • The filling needs to cool slightly before rolling, or you'll burn your fingers every single time
03 -
  • If your tortillas keep cracking, try brushing them lightly with oil before warming
  • A little drizzle of sauce over each tortilla before filling keeps everything extra moist
  • Letting the pan rest those five minutes is the difference between neat enchiladas and a messy serving spoon situation
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