Description
These Beef and Cheese Mexican Enchiladas are bold and cheesy, smothered in a rich homemade enchilada sauce. Filled with seasoned ground beef, sautéed onions, and loads of melty cheese, they’re wrapped in soft tortillas and baked until bubbling. Perfect for weeknight dinners, meal prep, or fiestas with family and friends.
Ingredients
Scale
For the Enchiladas
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 (4 oz) can diced green chilies (optional)
- 8 flour or corn tortillas (6–8 inches)
- 2 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
For the Enchilada Sauce
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 cups chicken or beef broth
- 6 oz tomato paste
- Salt to taste
For Topping & Garnish
- Fresh chopped cilantro
- Diced tomatoes or red onion (optional)
- Sour cream or crema (optional)
- Jalapeño slices (optional)
Instructions
1. Make the Enchilada Sauce
- In a saucepan over medium heat, whisk oil and flour until bubbly.
- Stir in chili powder, cumin, garlic powder, and onion powder.
- Gradually add broth while whisking, then stir in tomato paste.
- Simmer for 5–7 minutes until thickened slightly. Season to taste with salt.
2. Prepare the Beef Filling
- In a large skillet, cook ground beef and onion over medium heat until browned.
- Drain excess grease.
- Add garlic, cumin, chili powder, paprika, and green chilies.
- Stir well and cook for 1–2 minutes. Remove from heat.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread ½ cup enchilada sauce on the bottom.
- Spoon beef mixture into each tortilla, top with shredded cheese, and roll tightly.
- Place seam-side down in the dish. Repeat with remaining tortillas.
4. Top and Bake
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for 8–10 more minutes, until cheese is bubbling and golden.
5. Garnish and Serve
- Let rest for 5 minutes.
- Garnish with chopped cilantro, sour cream, tomatoes, or jalapeños as desired.
Notes
- Tortilla Tip: Warm tortillas slightly before rolling to prevent cracking.
- Make Ahead: Assemble enchiladas and refrigerate unbaked up to 24 hours.
- Freezer Friendly: Freeze baked enchiladas for up to 2 months. Reheat covered at 350°F until hot.
- Add Veggies: Sautéed bell peppers, black beans, or corn can be added to the beef mixture.
- Spice Level: Adjust chili powder and add hot sauce for extra heat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Beef Enchiladas
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 65 mg
Keywords: Beef and Cheese Mexican Enchiladas