Beef Enchiladas with Cheese (Printable)

Tender ground beef wrapped in tortillas, topped with melted cheese and rich sauce, baked until bubbly.

# What You'll 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 blend
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# How To Make It:

01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Brown the ground beef, breaking it up with a spoon, for about 5 minutes.
03 - Add the onion and garlic to the skillet and cook until softened, 2 to 3 minutes.
04 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat.
05 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom.
06 - Lay a tortilla flat. Place approximately 1/3 cup of the beef mixture and 2 tablespoons of shredded cheese down the center. Roll tightly and position seam-side down in the baking dish. Repeat with remaining tortillas.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
08 - Bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden.
09 - Allow to cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream on the side.

# Expert Tips:

01 -
  • They come together faster than takeout, but taste like someone spent all day on them.
  • The beef stays tender and seasoned perfectly, never dry or bland.
  • One pan does the baking, which means minimal cleanup for maximum satisfaction.
02 -
  • Don't skip the five-minute cool-down after baking—the enchiladas will hold together better and the cheese will set just enough to cut cleanly.
  • The magic is in not overstuffing each tortilla; less filling rolled tight beats a overstuffed one that falls apart on the plate.
03 -
  • Warm your tortillas for thirty seconds in a dry skillet before rolling to make them pliable and less likely to crack.
  • If you have leftovers, these actually improve after a day in the refrigerator as the flavors meld and the sauce gets absorbed into every layer.
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