Beef Enchiladas with Cheese (Printable)

Seasoned beef and cheese rolled in tortillas, baked with rich sauce for a flavorful main dish.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • The beef stays tender and juicy because it's cooked just enough, then stopped before it toughens.
  • You can have dinner on the table in under an hour, but it tastes like you've been simmering all day.
  • Even picky eaters come back for seconds when the cheese gets that perfect golden bubble.
02 -
  • The biggest mistake is underfilling the tortillas—use enough beef and cheese that they feel substantial, or they'll taste empty no matter how good the sauce is.
  • Let them cool for five minutes before serving so the cheese sets just enough to hold together, but still pulls apart warm and creamy.
03 -
  • If your tortillas keep cracking, warm them directly over a gas flame for just a second on each side—the steam makes them flexible.
  • Save a quarter cup of sauce to drizzle on the plate under the enchiladas instead of burying them; it looks better and lets the cheese shine.
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