Beef Enchiladas

Short description

A comforting classic, this Beef Enchiladas recipe features ground beef seasoned with Tex‑Mex spices, tucked inside soft tortillas, smothered in flavorful enchilada sauce, and baked until melted and bubbly.

Why You’ll Love This Recipe

• Versatile and customizable—swap sauces, beans, or cheese to suit your taste.

• Ideal for meal prep; assemble ahead or freeze for easy dinners later.

• Family-friendly, hearty, and perfect for feeding a crowd or enjoying as leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef, seasoned with cumin, paprika, garlic, onion, and optional chili powder

• Onion, finely chopped (optional)

• Black beans or refried beans (for added texture and protein)

• Corn or flour tortillas (flour are easier to roll; corn are more traditional)

• Red or green enchilada sauce (homemade or store-bought)

• Shredded cheese (Mexican blend, cheddar, Pepper Jack, or Monterey Jack)

Directions

1. Preheat oven to around 350–375 °F (175–190 °C).

2. Cook the ground beef (and onion, if using) in a skillet until browned; drain any excess fat. Stir in spices and beans if using.

3. Warm tortillas slightly to improve pliability.

4. Spread a layer of sauce on the bottom of a baking dish.

5. Fill each tortilla with the beef mixture and a sprinkle of cheese; roll and place seam-side down in the dish.

6. Pour remaining sauce over the enchiladas and top with remaining cheese.

7. Cover loosely with foil and bake until heated through and cheese is melted, about 20–30 minutes. Optionally, uncover for the last few minutes for a bubbly, golden top.

Servings and timing

• Yield: Approximately 6–8 servings (depends on tortilla size and filling thickness).

• Prep time: ~15 minutes

• Cook time: ~30 minutes

• Total time: ~45 minutes

Variations

• Sauce swap: Use green (salsa verde) instead of red enchilada sauce.

• Tortilla choice: Substitute corn tortillas for flour for a more authentic flavor and texture.

• Beans: Use black beans, refried beans, white beans, lentils, or omit entirely.

• Vegetarian or vegan: Swap beef for plant-based crumbles or roasted vegetables, and use vegan cheese.

• Spice level: Add chopped jalapeño or increase chili powder for more heat.

• Gluten-free: Use gluten-free corn or flour tortillas and ensure your sauce is GF.

Storage/reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

• Freezer: Assemble but do not bake; freeze for up to 2–3 months. Bake from frozen (covered with foil) at 350 °F for ~45 minutes, then uncover and bake for an additional 10–15 minutes until hot and bubbly.

• Reheating:

  • Oven: Cover and warm at 325–350 °F for 15–20 minutes.

  • Microwave: Heat until warmed through (times vary).

FAQs

What type of beef is best for enchiladas?

Ground beef (80% lean) works well for ease and texture; shredded beef (like chuck roast) adds richness and flavor.

How do I prevent soggy enchiladas?

Warm the tortillas before rolling to avoid cracking, top with sauce only just before baking, and avoid over-soaking the tortillas in sauce.

Can I assemble enchiladas ahead of time?

Yes—assemble and refrigerate (or freeze) until ready to bake. For refrigerated enchiladas, let them come to room temperature before baking.

Can I use corn tortillas instead of flour?

Absolutely—corn tortillas are the traditional choice and work well, especially if briefly fried or dipped in sauce to make them pliable.

What can I serve with beef enchiladas?

Great side options include Mexican rice, cilantro-lime rice, refried beans, guacamole, pico de gallo, or a fresh salad.

Can these be made vegan or dairy-free?

Yes—swap ground beef for sautéed vegetables or plant‑based meat, and use dairy‑free cheese or omit cheese entirely.

My tortillas are falling apart—what should I do?

Warm them in a damp towel—or dip briefly in warm sauce—to soften before filling and rolling.

How much filling per tortilla?

Use about ⅓ cup of filling per tortilla for standard 8-inch tortillas; adjust slightly depending on tortilla size.

Can I use homemade enchilada sauce?

Certainly—homemade sauce brings better flavor. Use a simple roux with chili powder, oregano, tomato sauce, and broth; simmer until thickened.

How can I reheat them and keep them moist?

Reheat covered in the oven and sprinkle a bit of water or extra sauce if dry. A few extra minutes under foil helps retain moisture.

Conclusion

Beef enchiladas are a delightful and adaptable dish that works wonders for weeknight dinners, gatherings, or make‑ahead meals. With flavorful fillings, endless variations, and easy storage, they’re a delicious staple worth keeping in your recipe collection

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