Tender Beef Enchiladas Cheese (Printable)

Seasoned ground beef and cheese wrapped in tortillas, baked in rich enchilada sauce until golden.

# What You'll 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 or Mexican cheese blend
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# How to Cook:

01 - Set the oven temperature to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes.
03 - Add finely chopped onion and minced garlic to the skillet; cook for 2 to 3 minutes until softened.
04 - Incorporate cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat.
05 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom.
06 - Lay out one tortilla, place approximately 1/3 cup beef mixture and 2 tablespoons shredded cheese in the center, then roll tightly. Position seam-side down in the baking dish. Repeat with remaining tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
08 - Bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden brown.
09 - Allow enchiladas to cool for 5 minutes before garnishing with cilantro and serving with sour cream.

# Expert Advice:

01 -
  • The cheese melts into golden pockets while the beef stays tender and seasoned perfectly under that blanket of sauce.
  • You can have dinner on the table in under an hour, which means weeknight victory without the takeout box guilt.
  • Leftovers taste even better the next day, somehow richer and more forgiving than day-one versions.
02 -
  • Don't skip the rest time after baking; those five minutes let everything set so your enchiladas don't fall apart when you plate them.
  • If your enchilada sauce is thin or watery, it won't coat the tortillas well, so drench them before rolling, not after.
03 -
  • Let your beef mixture cool for a minute or two before filling the tortillas so the cheese doesn't start melting before anything gets rolled.
  • If your tortillas are stubborn about rolling, warm them gently in a dry skillet or wrapped in a damp towel to make them pliable.
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