Cheesy Beef Enchiladas
A comforting classic filled with spiced ground beef, melty cheese, and warm tortillas, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 1 lb Ground Beef Use lean beef for a healthy option or substitute with ground turkey.
- 1 medium Onion, chopped Adds sweetness and depth; shallots or green onions also work.
- 2 cloves Garlic, minced Fresh is best; powdered garlic can be used in a pinch.
- 2 cups Enchilada Sauce Store-bought for convenience or homemade; choose mild or spicy varieties.
- 8-10 pieces Tortillas Choose flour for softer texture or corn for authenticity.
- 2 cups Shredded Cheddar Cheese Feel free to mix in Monterey Jack or Oaxaca cheese.
- 1 cup Sour Cream Optional for serving; Greek yogurt is a healthy alternative.
- Chopped Fresh Cilantro For garnish; can be omitted if not liked.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a splash of oil over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes.
- Stir in minced garlic, then add ground beef. Cook until browned and crumbly, about 6-8 minutes. Season with salt and pepper.
- Pour in about 1 cup of enchilada sauce, stirring gently to combine. Let it simmer for 5 minutes.
- Warm the tortillas briefly in a dry skillet to avoid tearing.
- Spoon a generous amount of the beef mixture into each tortilla, top with shredded cheese, then roll them up tightly.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish. Lay the rolled enchiladas seam side down.
- Pour the remaining sauce over the top and sprinkle with additional cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbling and golden.
- Remove from the oven and let it rest for a few minutes. Top with chopped cilantro and a dollop of sour cream.
Notes
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen before baking and stored for up to 3 months.