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.