Description
Beef Enchiladas bring spicy Mexican comfort straight to your dinner table with tender, seasoned meat rolled in warm tortillas and smothered in rich, cheesy sauce. Grab some friends, crack open a cold drink, and savor these crowd-pleasing enchiladas that’ll have everyone asking for seconds.
Ingredients
Scale
Main Protein:
- 1.5 pounds ground beef
Spices and Seasonings:
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- ½ cup beef broth
- 1 15-ounce can tomato sauce
- 1 4-ounce can diced green chilies
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups enchilada sauce
Optional Toppings:
- Sour cream
- Guacamole
- Chopped cilantro
- Sliced green onions
- Black olives
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté one chopped onion until softened, about 5-7 minutes. Add two minced garlic cloves and cook for another minute.
- Increase skillet heat to medium-high. Add 1.5 pounds ground beef and break into small pieces. Cook until completely browned, draining excess grease. Sprinkle one packet of taco seasoning over the meat and stir thoroughly.
- Pour ½ cup beef broth, one 15-ounce can tomato sauce, and one 4-ounce can diced green chilies into the meat mixture. Stir in 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon smoked paprika. Season with salt and pepper.
- Simmer the meat sauce on low heat, covered, for 15-30 minutes. Stir occasionally to prevent sticking. Your sauce should thicken and develop rich flavors.
- Warm 12 corn tortillas using your preferred method: microwave wrapped in damp paper towels for 30-60 seconds, or wrap in foil and heat in a 350F oven for 10-15 minutes.
- Preheat your oven to 350F. Grease a 9×13 inch baking dish and spread ½ cup enchilada sauce across the bottom.
- Place a warmed tortilla flat and add 3-4 tablespoons beef filling down the center. Sprinkle ¼ cup mixed cheddar and Monterey Jack cheese over the filling.
- Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas until the dish is full.
- Pour remaining 1 ½ cups enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of mixed cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking 10-15 minutes until cheese is melted and golden.
- Allow enchiladas to rest 5 minutes before serving. Top with optional garnishes like sour cream, chopped cilantro, or sliced green onions.
Notes
- Tortilla tip: Warm tortillas gently to prevent cracking and make rolling easier, which keeps your enchiladas looking neat and professional.
- Meat preparation: Drain excess beef fat thoroughly to ensure your filling stays flavorful without becoming greasy.
- Cheese selection: Blend cheeses like cheddar and Monterey Jack for deeper, more complex flavor that melts beautifully.
- Dietary adaptation: For a gluten-free version, use corn tortillas and verify your taco seasoning contains no wheat ingredients.
- Prep Time: 20-40 minutes
- Cook Time: 45-60 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg