Description
Quick and flavorful Beef Enchiladas featuring tender seasoned ground beef wrapped in soft corn tortillas, smothered in rich enchilada sauce and melted cheddar and Monterey Jack cheese. This comforting Mexican dish is perfect for weeknight dinners or gatherings, offering a satisfying meal that reheats beautifully for leftovers.
Ingredients
Scale
For the Beef Filling
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Enchiladas
- 8–10 soft corn tortillas
- 1 ½ cups enchilada sauce (homemade or store-bought)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado
- Lime wedges
Instructions
- Prepare the beef filling: Brown the ground beef in a skillet over medium heat. Add diced onions and minced garlic, cooking until soft and fragrant. Stir in chili powder, cumin, salt, and pepper, allowing the spices to toast lightly and infuse the meat with flavor.
- Warm the tortillas: To prevent breaking when rolling, warm corn tortillas on a dry skillet or wrap in a damp towel and microwave for 30 seconds to make them pliable.
- Assemble the enchiladas: Spoon a generous amount of beef mixture onto each tortilla, sprinkle with cheese, and roll tightly. Place each rolled tortilla seam-side down in a greased baking dish, arranging them snugly.
- Add sauce and cheese: Pour enchilada sauce evenly over the rolled tortillas, covering all sides. Top with a generous layer of shredded cheese.
- Bake to perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is melted and bubbly. For a golden crust, broil for 1-2 minutes, watching carefully to avoid burning.
Notes
- Don’t overfill the tortillas to avoid tearing when rolling.
- Use fresh or high-quality enchilada sauce for best flavor.
- Toast chili powder and cumin before mixing to enhance aroma and taste.
- Cover with foil during the first 15 minutes of baking to keep enchiladas moist, then uncover to brown cheese.
- Let the dish rest a few minutes after baking for easier slicing and deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg