Description
These delicious Beef Enchiladas feature a flavorful ground beef filling seasoned with chili powder, cumin, and paprika, rolled in flour tortillas, smothered with enchilada sauce, and topped with melted cheese. Perfectly baked until bubbly and garnished with fresh cilantro, green onions, sour cream, and avocado, this recipe makes a satisfying Mexican-inspired meal ideal for family dinners or gatherings.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
Enchiladas
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
Garnishes
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain excess fat to ensure the filling is not greasy.
- Add Aromatics and Spices: Add the finely chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in chili powder, cumin, paprika, salt, and black pepper, cooking for an additional 1-2 minutes to toast the spices and blend the flavors.
- Mix in Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese, allowing it to melt into the filling for added creaminess.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly to prevent sticking and to help with cleanup.
- Spread Sauce Base: Pour and spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish to keep the enchiladas moist and flavorful during baking.
- Assemble the Enchiladas: Spoon 2-3 tablespoons of the beef filling into each flour tortilla. Roll each tortilla tightly and place seam-side down in the baking dish so they hold their shape while baking.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle 1½ cups of shredded cheese on top for a cheesy, golden crust after baking.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Let the enchiladas rest for 5 minutes after baking. Garnish with chopped cilantro, sliced green onions, sour cream, and diced avocado as desired to add freshness and creaminess. Serve warm and enjoy!
Notes
- You can substitute corn tortillas for flour tortillas if preferred, but they may be more fragile during rolling.
- Use homemade enchilada sauce for a fresher flavor or store-bought sauce for convenience.
- For extra heat, add diced jalapeños or hot sauce to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, ensure that tortillas and enchilada sauce are certified gluten-free.
