Easy Beef Enchiladas

These Easy Beef Enchiladas are a bold, flavorful, and comforting Mexican-inspired dish that’s perfect for busy weeknights. With seasoned ground beef rolled in soft tortillas and smothered in enchilada sauce and melty cheese, every bite is packed with savory goodness. Topped with sour cream, guacamole, and your favorite garnishes, these enchiladas bring restaurant-quality flavor right to your kitchen in just 45 minutes.

Why You’ll Love This Recipe

• Quick and Weeknight-Friendly: Ready in just 45 minutes.

• Restaurant-Style Flavor: Bold spices and rich sauce make this dish taste authentic.

• One Pan + One Skillet: Minimal cleanup, maximum flavor.

• Customizable Heat: Adjust the enchilada sauce and chili powder to your spice preference.

• Family Favorite: Satisfying and cheesy comfort food everyone will love.

• Freezer-Friendly: Great for meal prep or freezing leftovers.

• Flexible Fillings: Easy to swap out or add your own ingredients.

• Toppings Galore: Personalize with sour cream, guacamole, salsa, and more.

• Soft and Saucy: Perfectly baked with bubbling sauce and golden cheese.

• Great for Entertaining: Makes 8 enchiladas—ideal for a group or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups red enchilada sauce, divided (15 oz can; mild, medium, or spicy)

• 1 tablespoon olive oil

• 1 small white onion, finely diced

• 1 pound extra lean ground beef (90–93% lean recommended)

• 3 cloves garlic, finely minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

• 1/4 cup tomato paste

• 1/2 cup beef broth (or chicken broth/water)

• 8 10-inch flour tortillas, warmed

• 2 cups Mexican blend shredded cheese (or more if desired)

For Topping (Optional):

• 1/2 cup sour cream (or Mexican crema)

• 1/3 cup guacamole

• Diced red onions

• Minced cilantro

• Lime wedges

• Pico de gallo

• Sliced jalapeños or chiles

Directions

1. Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray. Spread 2–3 tablespoons of enchilada sauce across the bottom and set aside.

2. Prepare Beef Mixture:

   • In a large skillet, heat olive oil over medium-high heat. Add diced onion and sauté for about 4 minutes until softened.

   • Add ground beef and cook for 5 minutes, crumbling and stirring until browned.

   • Stir in garlic and all spices (chili powder, cumin, paprika, coriander, salt, pepper). Cook for 1 minute, stirring continuously to bloom the spices.

   • Stir in tomato paste and beef broth. Simmer for about 4 minutes, stirring frequently, until thickened and saucy.

3. Warm Tortillas:

   • If tortillas are stiff, wrap in a damp paper towel and microwave for 20–30 seconds to soften. Corn tortillas should always be warmed to prevent tearing.

4. Assemble Enchiladas:

   • Divide the beef mixture evenly among the tortillas. Roll each tortilla and place seam-side down in the baking dish.

   • Pour the remaining enchilada sauce over the top.

   • Sprinkle with shredded cheese.

5. Bake:

   • Bake uncovered for 20–25 minutes, until the cheese is melted and golden and the sauce is bubbling.

6. Finish and Serve:

   • Let the enchiladas cool for 10 minutes.

   • Drizzle with sour cream (or crema) and guacamole down the center.

   • Add desired garnishes such as cilantro, red onion, or lime wedges and serve warm.

Servings and timing

Servings: 8 enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Variations

• Chicken Enchiladas: Use cooked shredded chicken in place of beef.

• Veggie Version: Use sautéed zucchini, peppers, and beans instead of meat.

• Spicier Version: Use hot enchilada sauce and add diced jalapeños to the beef mixture.

• Creamy Filling: Stir in a few tablespoons of sour cream or cream cheese into the beef.

• Cheesy Overload: Mix cheese into the filling in addition to topping.

• Smoky Chipotle: Add a spoonful of chipotle in adobo for smoky heat.

• Low-Carb Option: Use low-carb tortillas or wrap in blanched cabbage leaves.

• Taco-Style: Use hard taco shells, fill, top with cheese, and bake uncovered.

• Breakfast Twist: Use scrambled eggs as the filling.

• Enchilada Casserole: Layer tortillas and beef like a lasagna instead of rolling.

Storage/Reheating

To store:
Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 4 days.

To freeze:
Wrap individual enchiladas or the entire dish in foil and freeze for up to 3 months. Thaw overnight in the refrigerator.

To reheat:

• Oven: Cover with foil and bake at 350°F for 15–20 minutes or until heated through.

• Microwave: Heat individual portions for 1–2 minutes.

• Add a splash of broth or sauce if enchiladas seem dry when reheating.

FAQs

Can I use corn tortillas instead of flour?

Yes, but be sure to warm them first so they’re pliable and less likely to tear during rolling.

Can I make this recipe ahead of time?

Absolutely! Assemble the enchiladas and refrigerate before baking. Add 10 minutes to the bake time if coming straight from the fridge.

What kind of enchilada sauce should I use?

Use any store-bought or homemade red enchilada sauce. Choose mild, medium, or hot based on your spice preference.

How do I keep enchiladas from getting soggy?

Avoid over-saturating the tortillas with sauce and don’t overfill them. Letting the baked dish rest for 10 minutes also helps set the texture.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be substituted for a leaner option.

Should I cover enchiladas while baking?

No, bake uncovered so the cheese melts and turns golden brown.

Can I add beans to the filling?

Yes, black beans or pinto beans make a great addition to the meat mixture.

What kind of cheese works best?

A Mexican blend is ideal, but you can also use cheddar, Monterey Jack, or pepper jack.

How do I make Mexican crema at home?

Mix 1/2 cup sour cream with 1–2 tablespoons of milk until it reaches a pourable consistency.

Are these enchiladas spicy?

They have a mild to moderate heat level depending on your enchilada sauce and chili powder. Adjust to your taste.

Conclusion

These Easy Beef Enchiladas bring the bold flavors of your favorite Mexican restaurant into your kitchen with minimal effort. With a rich, spiced beef filling, smothered in red sauce and melted cheese, they’re the ultimate comfort food that’s quick enough for weeknights but tasty enough for entertaining. Add your favorite toppings and get ready for a meal everyone will request again and again.

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