Description
Delicious and hearty Beef Enchiladas made with seasoned ground beef, melted cheese, and flavorful enchilada sauce, baked to perfection and garnished with fresh cilantro, green onions, sour cream, and avocado. This easy-to-make Mexican-inspired dish serves 8 and is perfect for a family dinner or casual gathering.
Ingredients
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 add the ground beef. Brown the beef while breaking it up into small crumbles until fully cooked. Drain any excess fat from the skillet to keep the filling from being greasy.
- Add Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and becomes translucent, stirring occasionally.
- Season the Filling: Mix in the chili powder, cumin, paprika, salt, and black pepper with the beef mixture. Cook for an additional 1-2 minutes to allow the spices to release their flavors. Remove the skillet from the heat and stir in 1 cup of shredded cheese until melted and incorporated.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and to make cleanup easier.
- Spread Sauce: Pour and spread ½ cup of enchilada sauce evenly over the bottom of the prepared baking dish. This helps keep the enchiladas moist and adds flavor from the base up.
- Assemble Enchiladas: Spoon about 2-3 tablespoons of the beef filling into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish, lining them up snugly in a single layer.
- Add Remaining Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1½ cups of shredded cheese generously on top to create a flavorful, cheesy crust when baked.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is fully melted, bubbly, and slightly golden around the edges.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes to set. Garnish with freshly chopped cilantro, sliced green onions, dollops of sour cream, and diced avocado according to your preference. Serve hot and enjoy!
Notes
- For extra flavor, you can use homemade enchilada sauce or your favorite store-bought brand.
- Ground turkey or chicken can be used as a substitute for beef for a lighter option.
- To make this dish spicier, add jalapeños or hot sauce to the filling or enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute the flour tortillas with corn tortillas, but ensure they are flexible to avoid breaking when rolling.
