There’s something truly magical about a pan of homemade beef enchiladas fresh from the oven. That moment when the cheese is perfectly melted, the sauce is bubbling around the edges, and the kitchen is filled with the aroma of Mexican spices is pure comfort food bliss.
This beef enchilada recipe strikes the perfect balance between authentic flavor and weeknight practicality. In just 45 minutes, you’ll have a restaurant-quality meal that will have your family requesting “enchilada night” on a regular basis. The tender seasoned beef, wrapped in soft tortillas and smothered in a rich sauce and melty cheese, creates a dish that’s both satisfying and crave-worthy.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- Uses simple ingredients you likely already have in your pantry
- The perfect balance of spicy, savory, and cheesy flavors
- Easily customizable to your family’s spice preferences
- Leftovers taste even better the next day
Ingredients
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend, shredded and divided
- Sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, cotija cheese, or hot sauce (optional)
Instructions
- Over medium-high heat in a skillet, brown ground beef until cooked through. Remove beef and set aside, then drain any fat from the pan.
- Sauté onions in a little oil until soft, then add garlic and cook for another 30 seconds.
- Return beef to the pan and add taco seasoning, tomato paste, green chiles, and water according to taco seasoning packet instructions. Simmer until water has cooked down. Taste and season with salt and pepper if needed.
- Preheat oven to 350°F. Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 casserole dish.
- Add 1/3 cup of beef mixture in a straight line down the center of each tortilla, top with 1/4 cup shredded cheese, roll tightly, and place seam-side down in the casserole dish. Repeat with remaining tortillas.
- Cover tortillas with remaining enchilada sauce and top with remaining 1 cup of cheese. Bake uncovered for 20 minutes or until cheese melts.
- Serve hot with your favorite toppings like sour cream, cilantro, pico de gallo, or avocado.
Tips & Variations
- For a spicier version, add a diced jalapeño or a can of diced green chiles to the beef mixture
- Corn tortillas can be substituted for flour tortillas for a more traditional enchilada
- Make ahead: Assemble the enchiladas up to 24 hours in advance and refrigerate until ready to bake
- Vegetarian option: Replace the ground beef with an additional can of black beans or 2 cups of diced vegetables
- For extra flavor, use a combination of cheddar and Monterey Jack instead of the pre-mixed cheese blend
- To make your own enchilada sauce, see the FAQs section below
Serving Suggestions
Serve these hearty beef enchiladas with a side of Mexican rice and refried beans for a complete meal. A simple green salad with cilantro-lime dressing makes a refreshing contrast to the rich enchiladas.
For a festive touch, set up a toppings bar with diced avocado, sliced jalapeños, chopped tomatoes, shredded lettuce, and extra sour cream so everyone can customize their plate.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days
- To freeze: Cover unbaked enchiladas tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking
- Enchiladas are done when the internal temperature reaches 165°F and the cheese is bubbly and slightly browned
FAQs
Can I use corn tortillas instead of flour?
Yes! Corn tortillas are actually more traditional for enchiladas. To prevent them from cracking, warm them briefly in the microwave between damp paper towels or dip them quickly in warm enchilada sauce before filling.
How do I make my own enchilada sauce?
For homemade sauce, toast 3 tablespoons of flour in 2 tablespoons of oil, then add 2 tablespoons of chili powder and 1 teaspoon each of cumin and garlic powder. Whisk in 2 cups of chicken broth and simmer until thickened.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble them up to 24 hours in advance and refrigerate. Add about 10 minutes to the baking time if cooking straight from the refrigerator.
What’s the best way to reheat leftover enchiladas?
For best results, reheat in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, though the tortillas won’t be as crisp.
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