Savory Beef Enchiladas (Printable)
Tender spiced beef and melted cheese wrapped in soft tortillas with rich sauce, baked until bubbly and golden.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 can (10 oz) diced tomatoes with green chilies, drained
→ Enchilada Assembly
12 - 8 large flour tortillas (8-inch)
13 - 2 cups shredded cheddar cheese
14 - 2 cups shredded Monterey Jack cheese
15 - 2 cups red enchilada sauce
16 - 2 tbsp chopped fresh cilantro
17 - 1/2 cup sour cream
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with green chilies. Simmer for 2-3 minutes, then remove from heat.
06 - Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
07 - Lay out tortillas. Fill each with about 1/3 cup beef mixture and a sprinkle of each cheese. Roll up tightly and place seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
11 - Garnish with chopped cilantro. Serve hot with sour cream.
# Expert Tips:
01 -
- Everything gets rolled into one package so picky eaters get all the flavors without having to pick anything out
- The beef filling actually tastes better after sitting in the fridge overnight so leftovers are a gift not a chore
02 -
- Cold tortillas crack when you try to roll them so microwave the stack for 20 seconds wrapped in damp paper towels
- Drain the tomatoes really well or your filling will be soupy and the tortillas will get soggy
03 -
- Use a cookie scoop to portion the filling so every enchilada has the same amount
- Warm your sauce in the microwave first so it spreads easily over the tortillas