Easy Beef Enchiladas (Print Version)
Flavorful beef enchiladas with zesty sauce, melted cheese, and a blend of spices ready in under an hour.
# Ingredients You'll Need:
→ Filling
01 -
1 pound lean ground beef (90/10)
02 -
1 medium onion, finely diced (about 1 cup)
03 -
2 cloves garlic, minced
04 -
1 tablespoon chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon dried oregano
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
1 can (4 oz) diced green chilies, drained
→ Assembly
10 -
8 flour tortillas (8-inch) or corn tortillas
11 -
2 cups red enchilada sauce
12 -
2½ cups shredded Mexican cheese blend, divided
→ Optional Garnishes
13 -
Chopped cilantro
14 -
Sliced green onions
15 -
Sour cream
16 -
Diced avocado
# Step-by-Step Instructions:
01 -
Set oven temperature to 375°F. In a large skillet over medium-high heat, crumble and cook ground beef for about 5 minutes until browning begins.
02 -
Add finely diced onion to the skillet, cooking until translucent and beef is fully browned, approximately 3 to 4 minutes.
03 -
Stir in minced garlic and cook for 30 seconds until fragrant. Add chili powder, cumin, oregano, salt, and black pepper, toasting spices for 1 minute before mixing in diced green chilies. Remove from heat.
04 -
Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
05 -
Microwave tortillas wrapped in damp paper towels for 20 to 30 seconds to enhance pliability and prevent cracking during assembly.
06 -
Place approximately ¼ cup of the beef mixture on each tortilla slightly off-center. Sprinkle about 2 tablespoons of cheese over filling. Roll tortillas tightly and place seam-side down in the baking dish.
07 -
Pour remaining enchilada sauce evenly over rolled tortillas and top with the remaining cheese.
08 -
Cover the baking dish with aluminum foil and bake for 20 minutes to heat through and meld flavors.
09 -
Remove foil and bake for an additional 5 to 10 minutes until cheese is bubbly and edges are lightly browned.
# Extra Tips & Details:
01 -
For best results, warm tortillas before filling to prevent tearing. Use a wooden spoon to break beef into uniform pieces for consistent texture.
02 -
Assemble enchiladas up to 24 hours ahead and refrigerate; add 5–10 minutes to baking time if baking cold.