Beef Enchiladas with Cheese (Printable)

Flour tortillas rolled with seasoned beef and cheddar, smothered in red sauce and baked until golden.

# Ingredient List:

→ 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
11 - 1 can (15 oz) enchilada sauce
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream

# How-To Steps:

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 tbsp shredded cheese down the center. Roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
07 - Pour the rest of the 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 beef filling comes together in one skillet, meaning less cleanup and more time for everything else
  • These reheat beautifully for lunch the next day, if they even last that long
02 -
  • Corn tortillas crack unless warmed first, so either stick with flour or wrap them in damp paper towels and microwave for 30 seconds
  • Letting the beef filling cool slightly before rolling keeps the tortillas from getting soggy or tearing
03 -
  • Spread a thin layer of sauce on the bottom of the dish to prevent tortillas from sticking and burning
  • Let the enchiladas rest for at least 5 minutes before serving so they hold their shape when you cut them
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