Beef Enchiladas with Cheese

The first time I made these beef enchiladas, I accidentally set off the smoke alarm while trying to get that perfect golden cheese bubble on top. My neighbor actually knocked on the door to see if everything was okay, but when she smelled the spices through the hallway, she ended up staying for dinner instead.

My youngest daughter has declared these her birthday meal request for three years running. She insists on helping with the cheese sprinkling part, which usually means we end up with more cheese on the counter than in the dish, but those messy kitchen moments are exactly what cooking together should feel like.

Ingredients

• 1 lb (450 g) ground beef: I like using 85/15 lean ratio because the extra fat keeps the filling juicy and prevents the enchiladas from drying out in the oven
• 1 small onion, finely chopped: The smaller you chop these, the more evenly they distribute throughout the beef mixture
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here compared to jarred minced garlic
• 1 tsp ground cumin: This is the backbone of that authentic enchilada flavor we all recognize
• 1 tsp chili powder: Use a good quality chili powder, not the blend labeled chili seasoning which contains salt and other additives
• 1/2 tsp smoked paprika: The smokiness adds depth that makes people ask what your secret ingredient is
• 1/2 tsp salt: Adjust based on how salty your enchilada sauce is
• 1/4 tsp black pepper: Freshly ground pepper makes a real difference here
• 8 medium flour tortillas: The 8-inch size is perfect for manageable rolling without overstuffing
• 2 cups (200 g) shredded cheddar cheese: A Mexican cheese blend works wonderfully too but sharp cheddar gives the best flavor
• 1 can (15 oz/425 g) red enchilada sauce: If you find a brand you love, buy several cans at once because brands vary dramatically
• 1/4 cup (60 ml) fresh cilantro: The bright fresh flavor cuts through all that rich cheese and beef
• 1/2 cup (120 ml) sour cream: Room temperature sour cream spreads better over hot enchiladas

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and move your oven rack to the middle position for even baking

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it apart with your spoon until fully browned, about 5 minutes

Add the aromatics:

Stir in the chopped onion and minced garlic, cooking for 2-3 minutes until the onion turns translucent and fragrant

Season the filling:

Add cumin, chili powder, smoked paprika, salt, and black pepper, stirring constantly for 1 minute until the spices bloom and fill your kitchen with that incredible aroma

Prep the baking dish:

Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce across the bottom to prevent sticking

Roll the enchiladas:

Place about 1/3 cup of beef mixture and 2 tablespoons of cheese down the center of each tortilla, rolling tightly and placing seam-side down in the prepared dish

Finish assembling:

Pour the remaining enchilada sauce evenly over all the rolled tortillas and sprinkle the remaining cheese across the top

Bake until bubbly:

Bake uncovered for 20-25 minutes until the cheese is melted and starting to turn golden in spots

Let them rest:

Wait 5 minutes before serving so the filling sets slightly and makes them easier to scoop

Add the finishing touches:

Garnish with fresh cilantro and serve with sour cream on the side

Save

Last winter when my brother came home after months away, he walked through the door and immediately said this was cooking. Some foods just become associated with certain people showing up at your table.

Making Ahead

You can assemble these enchiladas completely up to 24 hours ahead of time, cover tightly with foil, and keep them in the refrigerator. When you are ready to bake, remove the foil and add about 5 minutes to the cooking time since they will be starting cold.

Freezing Instructions

These freeze beautifully either before or after baking. I like to make a double batch and freeze one unbaked pan covered tightly with plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness perfectly. Spanish rice or refried beans make it a complete meal that never fails to satisfy.

• Mexican rice or cilantro lime rice round out the plate beautifully
• A cold beer or crisp white wine pairs wonderfully with the spiced beef
• Extra lime wedges on the side let everyone adjust the brightness to their taste

Save

These enchiladas have become my go-to comfort food, the kind of meal that makes the house feel warmer just from being in the oven.

Recipe FAQs

→ Can I make beef enchiladas ahead of time?

Yes, assemble the enchiladas up to 24 hours before baking. Cover tightly and refrigerate, then add 10-15 minutes to the baking time if baking cold.

→ What's the best cheese for beef enchiladas?

Sharp cheddar provides excellent flavor, but a Mexican cheese blend with Monterey Jack and asadero creates exceptional melting properties and authentic taste.

→ How do I prevent tortillas from cracking?

Warm flour tortillas in the microwave for 30 seconds before filling. This makes them pliable and less likely to tear during rolling.

→ Can I freeze beef enchiladas?

Assemble unbaked enchiladas in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What sides pair well with beef enchiladas?

Spanish rice, refried beans, fresh guacamole, or a crisp green salad with lime vinaigrette complement the rich, cheesy flavors beautifully.