Beef Enchiladas Recipe

Beef enchiladas are a classic comfort food that brings the vibrant flavors of Mexican cuisine straight to your dinner table. This beloved dish features tender shredded beef wrapped in soft corn tortillas, smothered in a rich red sauce, and topped with melted cheese that gets beautifully golden in the oven.

You’ll love how approachable this recipe is-it comes together quickly with simple ingredients and delivers restaurant-quality results that will impress your family and friends. Best of all, the entire dish can be ready in under 45 minutes, making it perfect for both weeknight dinners and special occasions.

Nutrition Facts

Per 100g of beef enchiladas:

• Calories: 185 kcal
• Protein: 14 g
• Carbohydrates: 12 g
• Fat: 9 g
• Fiber: 1.5 g
• Sodium: 380 mg

Please note that these values are approximate and may vary based on specific ingredients and portion sizes used in your preparation.

Ingredients

• 500 g ground beef
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1.5 cups shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish (optional)

Step-by-Step Instructions

1. Brown the ground beef

Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook for about 2-3 minutes until it becomes translucent and fragrant. This builds a flavor foundation for your filling.

Next, add the minced garlic and cook for another 30 seconds until aromatic. Then crumble the ground beef into the skillet, breaking it apart with a wooden spoon as it cooks.

Continue cooking for 5-7 minutes until the beef is completely browned and no pink remains.

2. Season the beef mixture

Drain any excess fat from the cooked beef if necessary. Add the cumin, salt, and pepper to the beef mixture, stirring well to distribute the seasonings evenly.

Taste the mixture and adjust the seasoning as needed-you want the filling to be flavorful but not overly salty. Let the mixture cool for a few minutes before filling the tortillas.

3. Prepare the baking dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with the remaining tablespoon of oil or cooking spray.

Pour about 1/2 cup of the red enchilada sauce into the bottom of the prepared dish, spreading it evenly. This prevents the tortillas from sticking and adds flavor to the bottom layer.

4. Fill and roll the tortillas

Warm the corn tortillas slightly in a dry skillet or directly over a gas flame for about 15-20 seconds on each side. This makes them pliable and prevents cracking when you roll them.

Place a tortilla on a flat surface and spoon about 2-3 tablespoons of the beef mixture down the center. Sprinkle a small amount of cheese over the filling, then roll the tortilla tightly from one end to the other.

5. Arrange enchiladas in the dish

Place each rolled enchilada seam-side down in the prepared baking dish. Arrange them in a single layer, fitting them snugly together.

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring each one is well-coated. This keeps them moist during baking and adds rich, savory flavor throughout.

6. Add the cheese topping

Sprinkle the remaining shredded cheddar cheese evenly over the top of all the enchiladas. You want a generous layer so the cheese becomes melted and golden during baking.

Cover the baking dish with foil to prevent the cheese from browning too quickly before the enchiladas heat through completely.

7. Bake until bubbly

Place the covered baking dish in the preheated oven and bake for 20 minutes. Remove the foil and bake for an additional 10-12 minutes until the cheese is melted and bubbling around the edges.

The enchiladas are ready when you see the sauce bubbling at the sides and the cheese has turned a light golden color.

8. Let rest and garnish

Remove the baking dish from the oven and let the enchiladas rest for 5 minutes. This allows the sauce to set slightly, making them easier to serve and eat.

Garnish with fresh cilantro if desired, and serve hot straight from the baking dish for that authentic, homemade appeal.

Tips for Variations or Side Dishes

You can easily customize this recipe to suit your preferences and dietary needs. Try using shredded chicken instead of ground beef for a lighter option, or add sautéed bell peppers and mushrooms to the filling for extra vegetables.

For a spicier version, use a hotter enchilada sauce or add jalapeños to the beef mixture.

Serve your enchiladas alongside traditional Mexican sides like Spanish rice, refried beans, or black beans. A simple green salad with lime vinaigrette provides a fresh, tangy contrast to the rich, cheesy enchiladas.

Warm flour or corn tortillas on the side give guests the option to make additional tacos with leftovers.

Serving Suggestions

The best way to serve beef enchiladas is directly from the baking dish while they’re still warm and the cheese is melted. Scoop each enchilada onto a plate with plenty of sauce, ensuring each portion gets a generous helping of the flavorful red sauce.

Top individual servings with a dollop of sour cream, sliced fresh cilantro, diced red onion, or a sprinkle of fresh lime juice. These garnishes add brightness and complexity that complement the rich, savory nature of the dish perfectly.

Serve with cold beverages like agua fresca, iced tea, or a crisp Mexican lager beer to complete the authentic dining experience.

FAQ

1. Can I prepare the enchiladas ahead of time?

Absolutely! You can assemble the enchiladas completely, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. Simply add 5-10 minutes to the baking time if baking straight from the refrigerator.

This makes them perfect for meal prep or entertaining when you want to minimize last-minute work.

2. Can I freeze beef enchiladas?

Yes, you can freeze unbaked enchiladas for up to 3 months in an airtight container. Thaw them in the refrigerator overnight before baking, then follow the regular baking instructions, adding a few extra minutes if needed.

Alternatively, you can bake them first and freeze the leftovers for up to 2 months.

3. What type of enchilada sauce should I use?

You can use store-bought red enchilada sauce for convenience, or make your own by simmering dried chiles with tomatoes and spices. Both work wonderfully for this recipe, so choose based on your time availability and flavor preferences.

4. Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional and provide authentic flavor, flour tortillas work fine if that’s what you prefer or if you’re making this for someone who prefers them. Keep in mind that flour tortillas are larger, so you may need fewer of them and slightly less filling per tortilla.

5. How do I reheat leftover enchiladas?

Reheat leftovers in a 350°F oven, covered with foil, for about 15-20 minutes until heated through. You can also reheat individual portions in the microwave for 1-2 minutes, though the oven method preserves the texture better and prevents the cheese from becoming rubbery.