Beef Enchiladas with Cheese (Printer-friendly)

Seasoned beef and cheese rolled in soft tortillas, covered in savory red sauce and baked until golden.

# What You'll Need:

→ Beef Filling

01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese or Mexican cheese blend
11 - 1 can (15 ounces) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream

# How to Make It:

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

# Expert Advice:

01 -
  • The sauce-to-filling ratio hits that perfect spot where every bite tastes complete
  • Leftovers reheat beautifully for lunch the next day if they last that long
02 -
  • Cold tortillas crack when you try to roll them, so let them sit on the counter while you prep everything else
  • Don't overfill the tortillas or they'll burst open in the oven and make a mess
03 -
  • Corn tortillas work if you warm them first in a dry skillet to prevent cracking
  • A little sauce inside each tortilla before rolling keeps them from drying out
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