Beef Enchiladas with Cheese

The first time I made enchiladas was during a rainy Tuesday when my roommate brought home someone who had never had Mexican food before. I ended up doubling everything because I was nervous, and we ended up eating enchiladas for three days straight. Nobody complained.

Last winter my sister called me at midnight, demanding this recipe after she had them at my house. I had to talk her through it over the phone while standing in my kitchen in my pajamas, and she still texts me every time she makes them now.

Ingredients

• 1 lb (450 g) ground beef: The foundation of everything, I learned that 80/20 fat ratio keeps the filling from drying out
• 1 small onion, finely chopped: Fresh onion makes such a difference compared to onion powder, trust me on this one
• 2 cloves garlic, minced: Minced fresh garlic releases more flavor than pressed or powder
• 1 tsp ground cumin: The earthy backbone that makes it taste authentic
• 1 tsp chili powder: Not as spicy as you might think, mostly flavor and mild heat
• 1/2 tsp smoked paprika: This secret ingredient adds depth without overwhelming heat
• 1/2 tsp salt: Essential to bring out all the spices
• 1/4 tsp black pepper: Just enough to wake up your palate
• 8 medium flour tortillas: Room temperature tortillas roll so much easier without cracking
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives you that tangy bite, but Mexican blend works perfectly
• 1 can (15 oz/425 g) enchilada sauce: I keep an extra can in my pantry at all times now
• 1/4 cup (60 ml) chopped fresh cilantro: Adds a bright pop of color and freshness against all that richness
• 1/2 cup (120 ml) sour cream: The cool creaminess cuts through the spicy sauce beautifully

Instructions

Preheat your oven:

Set it to 375°F (190°C) so it is ready when you are, I always forget this step first

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it apart with your spoon until no pink remains, about 5 minutes

Add aromatics:

Toss in the onion and garlic, cook another 2 to 3 minutes until the onion turns translucent and fragrant

Season it right:

Stir in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for just 1 minute until the spices bloom and smell amazing

Prep your dish:

Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce across the bottom, this prevents sticking

Roll them up:

Place about 1/3 cup beef filling and 2 tablespoons cheese down the center of each tortilla, roll tightly, and place seam side down

Top and bake:

Pour the remaining sauce evenly over all the enchiladas, sprinkle with remaining cheese, and bake uncovered for 20 to 25 minutes until bubbly and golden

Finish and serve:

Let them rest 5 minutes so they set up slightly, then garnish with fresh cilantro and serve with sour cream

Pin It

My daughter requested these for her birthday dinner three years in a row, which is basically the highest compliment a kid can give. Now she asks to help me roll them every time, and her technique is actually better than mine.

Making Them Your Own

I started adding black beans to the filling after a friend from New Mexico showed me how, and it stretches the meat while adding protein and texture.

The Sauce Situation

Homemade sauce is fantastic but sometimes you just need dinner on the table fast, and a good quality canned sauce works perfectly in a pinch.

Perfect Pairings

A crisp green salad with lime dressing cuts through the richness, and Mexican rice or refried beans turn this into a full feast.

• Warm flour tortillas on the side for soaking up extra sauce
• A light Mexican lager or fruity red wine like Zinfandel
• Sliced avocado or guacamole adds creamy contrast

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There is something so satisfying about pulling that bubbling dish out of the oven and watching everyone rush to the table. These enchiladas have become my go-to comfort food for feeding a crowd, and I hope they become a staple in your kitchen too.

Recipe Questions & Answers

→ Can I make beef enchiladas ahead of time?

Yes, assemble the enchiladas completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

→ What's the best cheese for beef enchiladas?

Sharp cheddar provides excellent flavor and melting properties. A Mexican cheese blend works beautifully too, adding authentic taste with cheeses like asadero and quesadilla.

→ Should I use corn or flour tortillas?

Flour tortillas are softer and easier to roll without cracking. Corn tortillas offer authentic flavor but require warming first to prevent tearing during rolling.

→ How do I prevent soggy enchiladas?

Lightly fry corn tortillas in oil before filling, or use room-temperature flour tortillas. Avoid oversaucing—coat evenly but don't drown them. Bake uncovered to evaporate excess moisture.

→ Can I freeze beef enchiladas?

Absolutely. Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking as directed.