Save
Nothing beats the comfort of cheesy beef enchiladas bubbling in tangy red sauce. This recipe delivers a cozy dinner bursting with classic Mexican flavors, perfect for family nights or feeding a hungry crowd.
Whenever I serve these enchiladas, the platter disappears in minutes and everyone comes back for seconds. My trick is loading it up with cheese and plenty of fresh toppings.
Ingredients
- Ground beef: adds savory richness and heartiness to the filling Choose fresh beef with bright color for best flavor
- Yellow onion: builds a sweet flavor base
- Garlic: brings bold aromatic depth Use fresh cloves for extra punch
- Taco seasoning: gives the beef a classic Tex Mex taste Opt for low sodium if desired
- Tomato paste: intensifies the meaty flavor Use double concentrate for even more richness
- Green chiles: offer mild heat and subtle tang Look for cans with visible green pieces
- Red enchilada sauce: coats everything with zesty tomato and chili flavor A good store bought brand or homemade both work
- Corn tortillas: add authentic taste and structure Warm slightly before rolling for flexibility
- Mexican cheese blend: delivers gooey melt and a sharp cheesy finish Shred your own for best melting
- Toppings: like sour cream cilantro pico de gallo avocado lettuce and cotija cheese add color crunch and even more flavor Mix and match your favorites
Step by Step Instructions
- Prepare the Beef:
- Brown ground beef in a skillet over medium high heat until completely cooked breaking it up as you go This step creates a flavorful base and a meaty texture Remove beef from the pan and drain off any excess fat
- Cook the Aromatics:
- Add a little oil to the pan Sauté diced onions over medium heat until soft and translucent about 4 minutes Stir in minced garlic and cook just until fragrant about 30 seconds This step layers in sweetness and aromatic flavor to the filling
- Season and Simmer:
- Return the beef to the pan and stir in taco seasoning tomato paste green chiles plus the recommended amount of water from your seasoning packet Let it simmer gently until the liquid almost evaporates The filling should be moist but not too wet Taste and adjust the seasoning as needed
- Prep the Baking Dish:
- Set your oven to 350 degrees Fahrenheit Spread a generous half cup of red enchilada sauce evenly across the bottom of a nine by thirteen inch casserole dish to prevent sticking and boost flavor in every bite
- Fill and Roll the Tortillas:
- Lay a warm corn tortilla flat on your work surface Spoon about a third cup of beef mixture down the center Sprinkle a quarter cup of shredded cheese over the beef Gently but tightly roll each tortilla and place seam side down in the prepared dish Repeat for all tortillas keeping them snug together
- Sauce and Cheese On Top:
- Pour the rest of the enchilada sauce over the rolled tortillas smoothing it to cover every inch Scatter the remaining cheese evenly across the top This topping melds the flavors together and turns golden in the oven
- Bake Until Bubbly:
- Slide the dish into the oven and bake uncovered for about twenty minutes You want to see the cheese melted with spots of browning and the sauce bubbling around the edges
- Add Toppings and Serve:
- Pull the enchiladas out when they look perfectly gooey Let cool a couple minutes Top generously with fresh options like sour cream cilantro diced avocado or pico de gallo then dig in while hot
Save
The corn tortillas really make these enchiladas stand out They soak up the sauce without turning soggy and bring an earthy sweetness This was always a Sunday favorite growing up and the warm cheese always brings back memories of gathering around the table with family
Storage Tips
Beef enchiladas keep well covered in the fridge for up to three days Reheat in the oven or microwave until the center is hot For longer storage freeze enchiladas in a tightly wrapped casserole Freezing before baking works best Thaw overnight in the refrigerator and bake as usual
Ingredient Substitutions
You can swap ground beef for ground turkey or shredded rotisserie chicken Refried beans or cooked lentils add a vegetarian twist Flour tortillas can be used if corn are not available but they are a bit softer For extra flavor try green enchilada sauce or add some smoked paprika to the beef
Serving Suggestions
Serve enchiladas with a side of Mexican rice or seasoned black beans A crisp green salad and lime wedges add freshness For a party set up a toppings bar so everyone customizes their own plate This dish also pairs well with a cold cerveza or fresh limeade
Save
A Little Enchilada History
Enchiladas have roots reaching back to ancient Aztec street food Early versions were simply tortillas dipped in chili sauce Today every region in Mexico has its own twist embracing different sauces and fillings Making these at home always reminds me of the long tradition of handing down favorite family recipes
Recipe FAQs
- → How can I keep corn tortillas from breaking?
Warm tortillas before rolling by heating them in a dry pan or wrapping in a damp paper towel and microwaving briefly. This makes them flexible and less likely to tear.
- → What cheese blends work best?
Shredded Mexican cheese blends, such as Monterey Jack, cheddar, and asadero, melt well and add flavor. You can also try cotija or pepper jack for extra taste.
- → Can the filling be made ahead?
Yes. Prepare the beef mixture in advance and refrigerate. Assemble and bake when ready to serve for fresh, hot enchiladas.
- → How spicy is the dish?
Spice level depends on your taco seasoning, green chiles, and sauce. Choose mild or hot ingredients to your taste, or add chili powder for extra heat.
- → What toppings pair well?
Popular options include sour cream, cilantro, pico de gallo, diced avocado, green onions, or hot sauce. Customize to your liking for flavor and texture.
- → Are there ways to make it heartier?
Bulk up the filling with refried beans, black beans, or cooked rice to make the enchiladas even more satisfying and filling.