Beef Enchiladas
Ingredients
For the filling:
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika (optional)
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Salt & pepper to taste
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½ cup shredded cheddar or Mexican blend cheese
Other ingredients:
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8–10 flour or corn tortillas
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2 cups enchilada sauce (store-bought or homemade)
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1–2 cups shredded cheese for topping (cheddar, Monterey Jack, or Mexican blend)
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Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
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Preheat oven to 375°F (190°C).
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Cook beef filling:
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In a skillet over medium heat, sauté onion until soft.
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Add garlic and cook 30 seconds.
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Add ground beef and cook until browned.
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Stir in chili powder, cumin, paprika, salt, and pepper.
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Remove from heat and stir in ½ cup cheese.
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Assemble enchiladas:
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Spread a thin layer of enchilada sauce in a 9×13” baking dish.
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Spoon beef mixture into each tortilla, roll up, and place seam-side down in the dish.
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Pour remaining sauce over the top and sprinkle with shredded cheese.
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Bake:
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Bake 20–25 minutes until cheese is melted and bubbly.
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Serve:
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Top with sour cream, cilantro, or jalapeños if desired.
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Pro Tips 🌮✨
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Warm tortillas before rolling to prevent cracking.
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For extra flavor, add a splash of green chiles or tomato paste to the beef mixture.
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Let enchiladas rest 5 minutes after baking—saucy but not runny.
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Make ahead: assemble in dish, cover, refrigerate, then bake before serving.
Variations
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Chicken or veggie enchiladas: swap beef for shredded chicken, beans, or roasted veggies.
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Red vs green sauce: try green enchilada sauce for a tangy twist.
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Extra gooey: layer cheese inside AND on top.
These are comfort food gold—perfect for weeknight dinners or a casual gathering.
If you want, I can give a restaurant-style beef enchilada recipe with homemade sauce that rivals a Mexican restaurant.