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Beef Enchiladas

Beef enchiladas with tightly rolled corn tortillas are baked in vivid red enchilada sauce until the cheese is melted and bubbly. This easy enchilada recipe makes a Mexican-casserole style pan with cheesy ground beef and a flavorful red sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce filling
  • 1.5 lb ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 taco seasoning 1 packet
  • 0.5 cup water
  • 1 can (10 oz) red enchilada sauce divided
Enchilada assembly
  • 12 corn tortillas
  • 2 can (10 oz) red enchilada sauce divided (combined total 20 oz)
  • 2 cup Mexican cheese blend, shredded
  • 1 sour cream for serving
  • 1 cilantro for serving
  • 1 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish, leaving an even layer so the tortillas bake through.
  2. Brown ground beef with onion over medium-high heat, drain fat, then add garlic, taco seasoning, and water and simmer for 5 minutes until the mixture thickens slightly.
Soften tortillas and roll
  1. Warm corn tortillas wrapped in a damp paper towel in the microwave for 1 minute to make them pliable without tearing.
  2. Fill each tortilla with beef mixture and a sprinkle of cheese, roll up, and place seam-side down in the dish for tight, neat enchiladas.
Sauce, bake, and serve
  1. Pour remaining enchilada sauce evenly over the rolled enchiladas and top with remaining cheese so it melts into a bubbly layer.
  2. Bake uncovered for 20–25 minutes at 375°F until cheese is bubbly and lightly golden, then serve with sour cream, cilantro, and jalapeños.

Notes

Pro tip: warm the tortillas only until pliable (about 1 minute) so they roll tightly without cracking. Store leftovers in the refrigerator up to 3 days; freeze assembled enchiladas or leftovers up to 2 months (thaw overnight in the fridge and reheat covered). For a lighter option, use part-skim or reduced-fat Mexican cheese blend and drain excess beef fat thoroughly.