Beef Enchiladas with Cheese

My tiny apartment kitchen smelled like cumin and promise the first time I made enchiladas. I'd been craving something that felt like home but wasn't quite sure what that meant until a friend's mom handed me her recipe on a stained index card. Now it's the meal I make when I need to feed people without overthinking everything.

Last winter my sister came over exhausted from a new job, and I assembled these while she curled up on the couch. Watching her face light up when that first cheesy, saucy bite hit her plate made me realize sometimes the best comfort food is the kind you make for someone who forgot to eat.

Ingredients

• 1 lb (450 g) ground beef: I've learned that slightly higher fat content keeps the filling tender and prevents dry tortillas
• 1 small onion, finely chopped: Fresh onion makes a difference here, don't skip it even if you're tempted
• 2 cloves garlic, minced: Mince it fine so no one gets an unexpected raw chunk in their bite
• 1 tsp ground cumin: This is what gives it that unmistakable enchilada fragrance we all recognize
• 1 tsp chili powder: Not too spicy but adds that beautiful deep red color and warmth
• 1/2 tsp smoked paprika: My secret addition for something that tastes like it came from a restaurant
• 1/2 tsp salt: Essential for bringing out all the spices
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference if you have the patience
• 8 medium flour tortillas (8-inch/20 cm): Room temperature tortillas roll without cracking and stay intact better
• 2 cups (200 g) shredded cheddar cheese (or Mexican cheese blend): Buy a block and shred it yourself, it melts so much better than the bagged stuff
• 1 can (15 oz/425 g) enchilada sauce (red): I keep three cans in my pantry because this recipe became a regular thing
• 1/4 cup (60 ml) chopped fresh cilantro (optional): Adds that bright pop against all the rich, warm flavors
• 1/2 cup (120 ml) sour cream, for serving: Cold sour cream against hot enchiladas is one of those perfect food moments

Instructions

Preheat your oven:

Set it to 375°F (190°C) so it's ready when you are

Brown the beef:

Heat a large skillet over medium heat, add ground beef, and cook for about 5 minutes while breaking it up with a spoon

Add aromatics:

Toss in onion and garlic, cook another 2 to 3 minutes until softened and fragrant

Season the filling:

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

Prep the baking dish:

Lightly grease a 9x13-inch (23x33 cm) baking dish and spread 1/2 cup (120 ml) enchilada sauce across the bottom

Roll the enchiladas:

Lay out a tortilla, place about 1/3 cup beef mixture and 2 tbsp cheese down the center, roll tightly, and place seam-side down

Repeat and arrange:

Fill remaining tortillas and nestle them close together in the prepared dish

Sauce and top:

Pour remaining enchilada sauce evenly over all tortillas and sprinkle remaining cheese across the top

Bake until bubbly:

Bake uncovered for 20 to 25 minutes until cheese is melted and starting to turn golden

Rest and serve:

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

Save

These became my go-to when friends moved into new apartments or needed cheering up after bad weeks. Something about all that cheese and sauce wrapped up tight feels like a genuine hug on a plate.

Making Them Your Own

I've started adding black beans or corn to the filling sometimes, especially when I want to stretch the recipe to feed more people. The texture works and nobody notices the difference except for saying how hearty they are.

Sauce Secrets

Homemade enchilada sauce is worth it if you have time, but honestly, the canned stuff works beautifully in this recipe. I've stopped apologizing for shortcuts that actually taste good.

Make Ahead Magic

You can assemble these up to a day ahead and keep them covered in the fridge before baking. Add 5 to 10 minutes to the baking time if they're cold from the refrigerator.

• Freeze unbaked enchiladas for up to 3 months
• Thaw overnight in the refrigerator before baking
• Let them sit at room temperature 20 minutes before putting them in the oven

Save

These enchiladas have served me well through dinner parties, weeknight meals, and everything in between. Hope they become part of your regular rotation too.

Recipe FAQs

→ Can I make beef enchiladas ahead of time?

Yes, assemble the enchiladas completely and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold. You can also freeze the assembled, unbaked dish for up to 3 months.

→ What type of tortillas work best?

Flour tortillas are traditional for this style, offering pliability and a mild flavor that complements the seasoned beef. For gluten-free needs, use corn tortillas—warm them first to prevent cracking during rolling.

→ How can I adjust the spice level?

Increase heat by adding diced jalapeños or a dash of cayenne to the beef mixture. For milder flavor, reduce the chili powder to 1/2 teaspoon and choose a mild enchilada sauce. The seasonings can be customized to your preference.

→ What cheese melts best for enchiladas?

Sharp cheddar provides excellent flavor and melting properties. A Mexican cheese blend featuring cheddar, Monterey Jack, and asadero works wonderfully too. Avoid pre-shredded cheese coated in anti-caking agents for the smoothest melt.

→ Can I add vegetables to the filling?

Absolutely. Diced bell peppers, corn kernels, or black beans enhance both nutrition and texture. Sauté them with the onion and garlic until softened before combining with the seasoned beef.