Description
These Beef Enchiladas are a delicious and comforting Mexican-inspired dish featuring seasoned ground beef, melted cheese, and rich enchilada sauce wrapped in warm flour tortillas and baked to bubbly perfection. Perfect for a family dinner, they are garnished with fresh cilantro, green onions, sour cream, and avocado for added flavor and creaminess.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
Enchiladas
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
Garnishes
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain excess fat to keep the filling from being greasy.
- Add Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened and fragrant. Stir in chili powder, cumin, paprika, salt, and black pepper to season the meat. Cook for another 1-2 minutes to allow the spices to bloom.
- Stir in Cheese: Remove the skillet from heat and mix in 1 cup of shredded cheddar or Monterey Jack cheese into the beef mixture until well combined and creamy.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread Sauce on Dish: Spread ½ cup of enchilada sauce evenly over the bottom of the baking dish. This will keep the enchiladas moist and flavorful from below.
- Assemble Enchiladas: Spoon about 2 to 3 tablespoons of the beef filling onto each flour tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the baking dish, lining them up side by side.
- Add Sauce and Cheese on Top: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1½ cups of shredded cheese generously on top to create a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro, sliced green onions, sour cream, and diced avocado as desired before serving.
Notes
- You can substitute corn tortillas if you prefer; just warm them prior to rolling to prevent cracking.
- If you like it spicier, add some chopped jalapeños to the filling or use a spicy enchilada sauce.
- For a lighter version, use lean ground beef or ground turkey and reduced-fat cheese.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Feel free to add black beans or corn to the filling for extra texture and nutrition.
