Beef Enchiladas with Cheese

The first time I made enchiladas, I was crammed into a tiny apartment kitchen with my sister, both of us hovering over a single battered skillet while steam fogged up the windows. We'd impulse-bought ingredients after watching a cooking show and had no idea what we were doing, but the smell of cumin and beef filling that small space made everything feel warm and possible. They weren't pretty, but sitting cross-legged on the floor with those messy, cheese-smothered rolls turned a random Tuesday into something that felt like home.

I brought these to a potluck last winter and watched them disappear in under ten minutes, leaving behind nothing but an empty baking dish and three separate requests for the recipe. There is something genuinely satisfying about pulling a bubbling, golden dish from the oven and seeing people light up before they even take their first bite.

Ingredients

• 1 lb (450 g) ground beef: Higher fat content (80/20) keeps the filling juicy and prevents dry enchiladas
• 1 small onion, finely chopped: The onion melts into the beef as it cooks, adding sweetness without crunchy texture
• 2 cloves garlic, minced: Fresh garlic beats powdered here, adding aromatic depth to the beef
• 1 tsp ground cumin: This is the backbone of enchilada flavor, so do not skip it
• 1 tsp chili powder: Provides mild warmth and that classic red color we expect
• 1/2 tsp smoked paprika: Adds subtle smokiness that mimics slow-cooked flavors
• 1/2 tsp salt: Essential for bringing out the spices' natural oils
• 1/4 tsp black pepper: A gentle background heat that rounds everything out
• 8 medium flour tortillas (8-inch/20 cm): Flour tortillas roll without cracking and soften beautifully in the sauce
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives the best melt and flavor punch
• 1 can (15 oz/425 g) enchilada sauce (red): Use your favorite brand or homemade if you have time
• 1/4 cup (60 ml) chopped fresh cilantro (optional): Brightens up the rich, cheesy finish
• 1/2 cup (120 ml) sour cream, for serving: Cuts through the richness and adds cooling contrast

Instructions

Preheat your oven:

Set it to 375F (190C) so it is ready when your filling is done

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it apart with your spoon, for about 5 minutes until it is no longer pink

Add aromatics:

Stir in the chopped onion and minced garlic and cook another 2 to 3 minutes until the onion softens and everything smells incredible

Season it well:

Sprinkle in the cumin, chili powder, smoked paprika, salt and pepper, stirring constantly for 1 minute until the spices become fragrant and coat the beef

Prepare the baking dish:

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

Fill the tortillas:

Lay out a tortilla, spoon about 1/3 cup of the beef mixture down the center, add 2 tablespoons of cheese, then roll it up tightly and place it seam-side down in the dish

Repeat and arrange:

Continue filling and rolling the remaining tortillas, nestling them close together in the baking dish

Top with sauce and cheese:

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

Bake until golden:

Bake uncovered for 20 to 25 minutes until the cheese is bubbly and beginning to turn golden

Rest and serve:

Let the enchiladas cool for 5 minutes so they set up slightly, then garnish with fresh cilantro and serve with sour cream on the side

Save Pin

My neighbor knocked on my door while these were baking, drawn over by the smell drifting through the building vents, and ended up staying for dinner. That is the kind of recipe this is, the one that pulls people in and creates unexpected moments around the table.

Making It Your Own

I have found that adding black beans or corn to the beef filling stretches the recipe further and adds satisfying texture. A handful of chopped jalapeños in the beef mixture brings welcome heat, especially if you are serving people who crave spicy food.

Sauce Selection

Store-bought red enchilada sauce works beautifully here, but I have started making extra batches when I have time and freezing it. The difference in flavor is noticeable, like the difference between a good meal and a great one.

Serving Suggestions

A crisp green salad with lime dressing cuts through the richness and makes the meal feel lighter. Mexican rice or refried beans turn these into a full spread, perfect for feeding a crowd.

• Warm your plates in the oven for a few minutes before serving
• Set out extra hot sauce for those who like more heat
• Keep sour cream cold until the very last second for the best contrast

Save Pin

These enchiladas have become my go-to for busy weeknights when I want something that feels special but does not require hours of effort. Hope they find their way into your regular rotation too.

Recipe Help & FAQs

→ Can I make these beef enchiladas ahead of time?

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

→ What's the best way to prevent tortillas from cracking?

Warm your tortillas slightly before rolling by wrapping them in damp paper towels and microwaving for 30 seconds. This makes them more pliable and less likely to tear during assembly.

→ Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas make these gluten-free and add authentic flavor. Warm them gently in oil or on a dry skillet before filling to prevent cracking. You may need slightly more sauce since corn tortillas absorb more moisture.

→ How can I adjust the spice level?

Add chopped jalapeños or a dash of cayenne to the beef filling for heat. For milder flavor, reduce the chili powder to ½ teaspoon and choose a mild enchilada sauce. You can also serve hot sauce on the side.

→ What sides pair well with beef enchiladas?

Mexican rice, refried beans, or a fresh green salad with lime vinaigrette balance the rich filling. Guacamole, pico de gallo, or sliced avocado also make excellent toppings. A light Mexican lager or fruity red wine complements the spices.

→ Can I add vegetables to the filling?

Yes, diced bell peppers, corn, black beans, or spinach work well. Sauté them with the onion and garlic. Keep additions to about 1 cup total so the tortillas still roll neatly without overstuffing.