Beef Enchiladas with Cheese

The first time I made beef enchiladas, I was crammed into a tiny apartment kitchen with three roommates watching a movie marathon. We took turns stirring the beef on the stove, and the smell of cumin and chili powder filled every corner of the place. By the time they came out of the oven, bubbling and golden, we were all practically hovering over the baking dish with forks in hand.

Last winter my sister came over after a terrible week at work, and I made a double batch just so she could take some home. She texted me the next morning saying they saved her dinner crisis, and now she asks for them every time she visits. There is something about rolled tortillas smothered in sauce that just feels like comfort.

Ingredients

• Ground beef: The fat content adds flavor and keeps the filling juicy as it bakes
• Onion and garlic: These aromatics build the foundation of the seasoned beef mixture
• Cumin: This earthy spice gives the filling its signature Mexican flavor profile
• Chili powder: Adds mild heat and that beautiful reddish color to the beef
• Smoked paprika: The subtle smokiness mimics the depth of slowcooked flavors
• Flour tortillas: More pliable than corn and easier to roll without cracking
• Shredded cheddar: Sharp cheddar provides the best melt and tangy flavor
• Red enchilada sauce: Choose a good quality brand or make your own for the best results
• Fresh cilantro: Adds brightness and color to cut through the rich cheese and beef
• Sour cream: The cool creaminess balances the spiced filling perfectly

Instructions

Brown the beef perfectly:

Heat your skillet over medium heat and add the ground beef, breaking it apart with your spoon as it cooks. Let it get nicely browned all over, about 5 minutes, so the flavor develops fully.

Add the aromatics:

Toss in the chopped onion and minced garlic, stirring them into the beef. Cook for just 2 to 3 minutes until the onion softens and releases its fragrance.

Season the filling:

Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir constantly for 1 minute as the spices toast and become fragrant, then remove the pan from the heat.

Prep your baking dish:

Lightly grease a 9x13 inch baking dish with a little oil or cooking spray. Spread about half a cup of enchilada sauce in an even layer across the bottom.

Roll the enchiladas:

Place a tortilla on your work surface and spoon about one third cup of the beef mixture down the center. Add 2 tablespoons of cheese, then roll it up tightly and place it seam side down in the dish.

Assemble the rest:

Repeat with the remaining tortillas, packing them snugly against each other in the baking dish. Pour the remaining enchilada sauce evenly over all the rolled tortillas.

Add the cheese topping:

Sprinkle the rest of the shredded cheese across the top, covering the sauce as evenly as you can. Some edges might peek through, and that is perfectly fine.

Bake until bubbly:

Bake at 375°F for 20 to 25 minutes, until the cheese is melted and starting to turn golden brown in spots. The sauce should be bubbling up around the edges.

Let them rest:

Wait about 5 minutes before serving, which helps the filling set slightly and makes them easier to scoop. Garnish with fresh cilantro and serve with sour cream on the side.

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My neighbor smelled these baking once and knocked on my door with a hopeful expression on her face. We ended up eating dinner together at her tiny kitchen table, and now whenever I make enchiladas I bring over a plate for her family. Food has a way of creating community like nothing else.

Making Them Ahead

You can assemble these enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. Add about 5 to 10 minutes to the baking time if they are cold from the fridge.

Freezing Instructions

Wrap the assembled but unbaked dish in two layers of plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

These enchiladas shine with simple sides that do not compete with their bold flavors.

• Mexican rice or cilantro lime rice makes a perfect pairing
• A crisp green salad with lime vinaigrette cuts through the richness
• Roasted corn or street corn elote brings sweetness and crunch

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There is nothing quite like pulling a bubbling pan of enchiladas from the oven and watching everyone gather around the kitchen counter. These have become my go to comfort food, and I bet they will find their way into your regular rotation too.

Recipe FAQs

→ What type of tortillas work best?

Medium flour tortillas (8-inch) are traditional and easy to roll. For gluten-free options, use corn tortillas—warm them first to prevent cracking.

→ Can I make these ahead of time?

Yes! Assemble the enchiladas completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ How can I make them spicier?

Add diced jalapeños or serrano peppers to the beef filling, use a hot enchilada sauce, or sprinkle cayenne pepper into the meat mixture.

→ What cheese works best?

Sharp cheddar provides excellent flavor. A Mexican cheese blend (queso quesadilla, asadero, or Chihuahua) melts beautifully and tastes authentic.

→ Can I freeze these?

Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking.

→ What sides pair well?

Serve with Mexican rice, refried beans, fresh guacamole, or a crisp green salad with lime-cilantro dressing to complete the meal.