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These Easy Beef Enchiladas bring restaurant-quality Mexican flavors right into your kitchen without the long hours of prep. They balance savory ground beef filling, tangy enchilada sauce, and melted cheese to deliver a comforting meal that you can whip up on busy weeknights. Whether you are feeding family or prepping meals for the week, this recipe is straightforward, flexible, and satisfying.
I first made these during a hectic workweek and was amazed at how everyone asked for seconds. Now they are a regular request, especially when I need something that’s both tasty and fast.
Ingredients
- One pound lean ground beef: (90/10 recommended) for good flavor with less grease
- Medium onion: finely diced about one cup to add sweetness and texture
- Two cloves garlic: minced for aromatic depth and sharpness
- One tablespoon chili powder: to bring authentic Mexican spice and warmth
- One teaspoon ground cumin: for earthiness and smoky undertones
- One teaspoon dried oregano: adds herbal notes balancing the heat
- Half teaspoon salt and quarter teaspoon black pepper: for seasoning balance
- One four ounce can diced green chilies: drained to add a mild kick and moisture
- Eight eight inch flour tortillas: or switch to corn tortillas for a traditional feel
- Two cups red enchilada sauce: either store-bought or homemade your choice for sauciness
- Two and a half cups shredded Mexican cheese blend: to melt perfectly on top and inside
- Optional garnishes: such as cilantro, green onions, sour cream, or diced avocado for freshness and creaminess
Instructions
- Prepare the Beef Filling:
- Preheat your oven to 375 degrees Fahrenheit. Heat a large skillet over medium high heat and brown the ground beef, breaking it up with a wooden spoon into small crumbles for even cooking and filling distribution. Once you see the browning begin after about five minutes, add the diced onions. Cook together until the onions become translucent and the beef is fully browned, approximately three to four more minutes.
- Season the Filling:
- Add the minced garlic and cook just long enough for it to become fragrant roughly thirty seconds. Stir in chili powder, cumin, oregano, salt, and black pepper and toast these spices for about one minute to bring out their full flavor. Mix in the drained green chilies and remove from heat. For extra richness, you can stir in two tablespoons of tomato paste and let it cook for one minute before removing the skillet from the heat.
- Prepare for Assembly:
- Pour half a cup of enchilada sauce into the bottom of a nine by thirteen inch baking dish, spreading it out evenly. This helps prevent sticking and adds flavor to the tortillas as they bake.
- Fill and Roll Enchiladas:
- Warm the tortillas for twenty to thirty seconds in the microwave between damp paper towels to keep them flexible and avoid cracking. Place about a quarter cup of the beef mixture slightly off center on each tortilla. Sprinkle approximately two tablespoons of shredded cheese over the filling. Roll the tortilla tightly and set it seam side down in the baking dish.
- Add Sauce and Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas making sure every piece gets coated. Sprinkle the rest of the shredded cheese on top.
- Bake to Perfection:
- Cover the baking dish with foil and bake for twenty minutes. Remove the foil and bake for another five to ten minutes until the cheese is bubbly and just starting to brown along the edges.
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One of my favorite ingredients in this recipe is the green chilies which add a subtle tang and mild heat that lifts the whole dish without overwhelming it. I remember making these for a family gathering and seeing everyone reach for seconds it’s a recipe that brings people together.
Storage Tips
Store leftover enchiladas in an airtight container in the fridge where they keep well for up to four days. The flavors actually meld beautifully after a day or so making the leftovers even tastier. For longer storage, freeze the enchiladas unbaked. When ready to eat, thaw overnight in the fridge and bake as directed. Reheat single portions in the microwave for a couple of minutes or warm in the oven until heated through to preserve texture.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken to reduce fat while keeping the protein punch. Use black beans as a vegetarian alternative while still keeping hearty and satisfying. Choose corn tortillas for a traditional version but be sure to warm them well to avoid cracking when rolling. If you prefer homemade enchilada sauce, a simple mixture of tomato sauce with chili powder, cumin, and garlic makes a quick and flavorful version.
Serving Suggestions
Pair these enchiladas with Mexican rice or cauliflower rice for a low carb side. Black beans tossed with a squeeze of fresh lime brighten the plate and add fiber. A crisp coleslaw with cilantro and lime dressing adds a refreshing crunch that balances the warm savory flavors.
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These enchiladas are easy to make and perfect for busy weeknights. They reheat well and freeze nicely for meal prep.
Frequently Asked Questions About Recipes
- → Can I prepare enchiladas ahead of time?
Yes, assemble them up to 24 hours in advance, keep refrigerated, and add extra baking time if cooked from cold.
- → How can I adjust the spiciness?
Modify chili powder amounts or add cayenne pepper to increase heat for a customized spicy level.
- → Are corn tortillas a good substitute?
Corn tortillas offer a traditional flavor but require gentle warming to prevent cracking before filling.
- → What cheese is best for enchiladas?
A Mexican cheese blend works well; alternatives include Monterey Jack, cheddar, or queso fresco for garnish.
- → How to make this dish gluten-free?
Use corn tortillas and ensure the sauce has no wheat-based thickeners to keep it gluten-free.