Beef Enchiladas with Cheese (Printable Version)

Tender corn or flour wraps filled with beef, cheese, and smothered in a rich red sauce, baked to perfection.

# List of Ingredients:

→ 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 Steps:

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

# Expert Suggestions:

01 -
  • They come together faster than you'd think, and the house smells like a Mexican restaurant by the time they hit the table.
  • Ground beef means no fancy knife skills required, just good seasoning and confidence.
  • Baked cheese on top does something magical that no description quite captures until you taste it.
02 -
  • Don't skip the resting time at the bottom of the baking dish—it sounds small, but sauce on bare ceramic is how enchiladas stick and tear.
  • If your tortillas are cold or cracking, microwave them wrapped in a damp towel for thirty seconds to restore their flexibility.
  • The filling should be just warm when you assemble, not piping hot, or your tortillas will get too soft to roll cleanly.
03 -
  • Buy pre-shredded cheese if time matters more than texture, but know that whole-milk cheddar melts smoother than low-fat versions.
  • If your enchilada sauce tastes one-note, whisk in a tablespoon of tomato paste or a pinch of sugar—it rounds out the flavor without changing what it is.
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