There’s nothing quite like the joy of a warm, cheesy plate of beef enchiladas fresh out of the oven. For me, this dish evokes memories of family gatherings and weeknight dinners, where the rich aroma of spices filled the kitchen, drawing everyone together. These enchiladas are hearty, flavorful, and oh-so-satisfying, with a combination of tender beef, gooey cheese, and a perfectly spiced red sauce. Whether you’re feeding a crowd or simply treating yourself, this recipe is sure to bring a smile to everyone’s face.
Let’s dive into what makes these beef enchiladas so special and how you can make them right in your own kitchen.
Why You’ll Love This Recipe:
- Comforting and satisfying: A cheesy, savory meal perfect for family dinners or celebrations.
- Customizable: Easily adapt the filling with your favorite vegetables or spices.
- Crowd-pleaser: Loved by kids and adults alike, this dish is a guaranteed hit.
Ingredients You’ll Need:
- Ground beef: 1 pound (lean or 80/20 for juicy flavor)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Enchilada sauce: 2 cups (store-bought or homemade)
- Flour tortillas: 8 large (soft and pliable)
- Shredded cheddar cheese: 2 cups
- Shredded Monterey Jack cheese: 1 cup
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: To taste
- Fresh cilantro: For garnish
How to Make Beef Enchiladas
Step-by-Step Instructions:
- Prepare the Beef Filling:
Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 2–3 minutes. Stir in the garlic and cook until fragrant. Add the ground beef, breaking it up with a spoon as it cooks. Sprinkle in the cumin, chili powder, salt, and pepper, then cook until the beef is browned and no longer pink. Drain any excess fat if needed and set aside. - Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish.Take one tortilla and spoon about 1/3 cup of the beef mixture into the center. Add a sprinkle of shredded cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. - Top with Sauce and Cheese:
Once all the tortillas are snugly placed in the dish, pour the remaining enchilada sauce evenly over the top, making sure each tortilla is covered. Sprinkle the remaining cheese over the sauce for that golden, bubbly finish. - Bake to Perfection:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. - Garnish and Serve:
Remove the enchiladas from the oven and let them cool slightly. Sprinkle with freshly chopped cilantro before serving.
Helpful Tips
- Tortilla Prep: Warm your tortillas in the microwave or on a hot skillet for a few seconds to make them easier to roll without tearing.
- Cheese Variations: Feel free to use a mix of your favorite cheeses, like pepper jack or queso fresco, for a unique twist.
- Make-Ahead Option: Assemble the enchiladas ahead of time, cover, and refrigerate. When ready to bake, simply add 5–10 extra minutes to the baking time.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Beef
Notes:
- You can use whole wheat or gluten-free tortillas to suit your dietary needs.
- This recipe pairs wonderfully with a side of Spanish rice or a crisp green salad.
Nutritional Information (per serving):
- Calories: 425
- Protein: 26g
- Carbohydrates: 35g
- Fat: 19g
- Fiber: 4g
Frequently Asked Questions
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. To cook, bake from frozen at 375°F for about 40–50 minutes, covered.
What other fillings can I use?
You can add sautéed vegetables like bell peppers, spinach, or zucchini for extra flavor and nutrition.
Can I make this recipe dairy-free?
Yes, substitute dairy-free cheese and ensure the enchilada sauce is free from dairy ingredients.
Storage Instructions
Refrigerate: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freeze: Wrap individual portions tightly in foil and freeze for up to 3 months.
Related Recipes
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Conclusion
Beef enchiladas are a true celebration of comfort food. With their bold flavors, cheesy topping, and tender filling, this recipe is sure to become a family favorite. So why not make a batch today and enjoy the heartwarming experience of this classic dish? Gather around the table, share stories, and savor every delicious bite!
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Cozy Beef Enchiladas: A Comfort Food Classic
Description
There’s nothing quite like the joy of a warm, cheesy plate of beef enchiladas fresh out of the oven. For me, this dish evokes memories of family gatherings and weeknight dinners, where the rich aroma of spices filled the kitchen, drawing everyone together. These enchiladas are hearty, flavorful, and oh-so-satisfying, with a combination of tender beef, gooey cheese, and a perfectly spiced red sauce. Whether you’re feeding a crowd or simply treating yourself, this recipe is sure to bring a smile to everyone’s face.
Let’s dive into what makes these beef enchiladas so special and how you can make them right in your own kitchen.
Ingredients
- Ground beef: 1 pound (lean or 80/20 for juicy flavor)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Enchilada sauce: 2 cups (store-bought or homemade)
- Flour tortillas: 8 large (soft and pliable)
- Shredded cheddar cheese: 2 cups
- Shredded Monterey Jack cheese: 1 cup
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: To taste
- Fresh cilantro: For garnish
Instructions
- Prepare the Beef Filling:
Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 2–3 minutes. Stir in the garlic and cook until fragrant. Add the ground beef, breaking it up with a spoon as it cooks. Sprinkle in the cumin, chili powder, salt, and pepper, then cook until the beef is browned and no longer pink. Drain any excess fat if needed and set aside. - Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish.Take one tortilla and spoon about 1/3 cup of the beef mixture into the center. Add a sprinkle of shredded cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. - Top with Sauce and Cheese:
Once all the tortillas are snugly placed in the dish, pour the remaining enchilada sauce evenly over the top, making sure each tortilla is covered. Sprinkle the remaining cheese over the sauce for that golden, bubbly finish. - Bake to Perfection:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. - Garnish and Serve:
Remove the enchiladas from the oven and let them cool slightly. Sprinkle with freshly chopped cilantro before serving.
Notes
- You can use whole wheat or gluten-free tortillas to suit your dietary needs.
- This recipe pairs wonderfully with a side of Spanish rice or a crisp green salad.