Beef Enchiladas with Cheese (Printable)

Seasoned beef and cheese rolled in tortillas, smothered in red sauce and baked until bubbly golden perfection.

# What You Need:

→ 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) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream

# How to Make It:

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 to the skillet; 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.
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 remaining 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 for 5 minutes. Garnish with cilantro and serve with sour cream.

# Expert Advice:

01 -
  • The cheese gets perfectly golden and bubbly while staying incredibly stretchy when you cut into it
  • These reheat beautifully for lunch the next day, maybe even better than fresh
  • You can adjust the spice level without throwing off the balance of flavors
02 -
  • Cold tortillas crack when you try to roll them, so warming them first is not optional
  • The sauce needs to go underneath the enchiladas or the bottoms will dry out in the oven
  • Letting them rest for those 5 minutes prevents the filling from spilling out when you cut them
03 -
  • Mix a little sauce into the beef filling before rolling to keep it from drying out
  • Use room temperature sour cream so it melts slightly when you dollop it on top
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