Description
Easy Cheesy Beef Enchiladas offer a quick and satisfying comfort food meal featuring savory ground beef, a flavorful blend of spices, melty cheddar and Monterey Jack cheese, all wrapped in warm flour tortillas and baked to bubbly perfection. Ideal for busy weeknights, this family-friendly recipe requires simple pantry staples and delivers bold, hearty flavors with every bite.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 cup enchilada sauce
- 1 ½ cups shredded cheese (cheddar and Monterey Jack blend)
- 8 flour tortillas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt to taste
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced green onions
Optional Variations
- Ground turkey, chicken, or black beans as protein substitute
- Pepper jack or mozzarella cheese instead of cheddar/Monterey Jack
- Jalapeños for added heat
- Corn tortillas for gluten-free option
- Diced bell peppers or corn to add to filling
Instructions
- Prepare the Beef Filling: Heat a skillet over medium heat and sauté the diced onion and minced garlic until translucent. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in cumin, chili powder, paprika, and salt to season the meat. Pour in a portion of the enchilada sauce and simmer briefly to blend the flavors.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the beef filling onto each tortilla, sprinkle with shredded cheese, then roll each tortilla tightly. Place the rolled enchiladas seam side down in a baking dish, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each is well covered. Top with a generous layer of shredded cheese to create a gooey crust once baked.
- Bake to Perfection: Bake the enchiladas in the preheated oven for about 15 minutes, or until the cheese is bubbly and slightly browned. Allow the dish to rest for a few minutes after baking for easier slicing and to let flavors settle.
Notes
- Warm tortillas before rolling to prevent cracking.
- Do not overfill tortillas to avoid tearing and spilling during baking.
- Use freshly shredded cheese for better melting and texture.
- Let enchiladas rest post-bake for improved slicing and flavor melding.
- Enhance enchilada sauce with a splash of beef broth or tomato paste for deeper flavor.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg