Save
These savory beef enchiladas have been my go to comfort food recipe for over a decade, delivering that perfect combination of tender seasoned ground beef, melted cheese, and rich red sauce that makes everyone at the table happy. The recipe strikes that sweet spot between authentic Mexican flavors and weeknight simplicity, using ingredients you can find at any grocery store while still creating something that tastes like it came from your favorite Mexican restaurant.
I first perfected this recipe when my mother in law challenged me to make enchiladas that could compete with her favorite restaurant. After several attempts and her honest feedback, this version finally earned her approval. Now it's become our family's traditional Sunday dinner, and my teenage son has learned to make them himself for his friends.
Ingredients
- For the Beef Filling: 1 lb ground beef choose 80/20 blend for the best flavor and texture balance
- For the Beef Filling: 1/2 medium yellow onion, diced yellow onions provide the perfect mild sweetness
- For the Beef Filling: 2 cloves garlic, minced fresh garlic makes a noticeable difference over powder
- For the Beef Filling: 1 (1 oz) packet taco seasoning or make your own with chili powder, cumin, and paprika
- For the Beef Filling: 1 tablespoon tomato paste adds depth and helps bind the flavors together
- For the Beef Filling: 1 (4 oz) can diced green chiles look for mild or medium heat level
- For Assembly: 1 (15 oz) can red enchilada sauce Las Palmas or Hatch brands work wonderfully
- For Assembly: 8 corn tortillas white corn tortillas hold up better than yellow for rolling
- For Assembly: 3 cups shredded Mexican cheese blend, divided freshly shredded melts much better than pre packaged
- Optional Toppings: Sour cream adds cooling richness to balance the spices
- Optional Toppings: Fresh cilantro choose bright green leaves without any yellowing
- Optional Toppings: Pico de gallo homemade or store bought both work well
- Optional Toppings: Diced avocado add just before serving to prevent browning
- Optional Toppings: Shredded lettuce iceberg provides the best crunch
- Optional Toppings: Green onions use both white and green parts for maximum flavor
- Optional Toppings: Cotija cheese crumbled Mexican cheese adds authentic finishing touch
- Optional Toppings: Hot sauce let everyone customize their heat level
Step-by-Step Instructions
- Brown the Ground Beef:
- Heat a large skillet over medium high heat and add the ground beef, breaking it apart with a wooden spoon or spatula. Cook for 6 to 8 minutes, stirring occasionally, until the meat is completely browned with no pink remaining. The beef should develop some nice caramelized bits on the bottom of the pan. Remove the cooked beef to a plate and drain off all but about 1 tablespoon of fat from the skillet.
- Build the Aromatic Base:
- Return the skillet to medium heat and add the diced onion to the reserved fat. Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent with lightly golden edges. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Create the Seasoned Filling:
- Return the browned beef to the skillet with the onions and garlic. Add the taco seasoning packet, tomato paste, and diced green chiles. Follow the water amount specified on your seasoning packet, usually about 2/3 cup. Stir everything together and simmer for 8 to 10 minutes until the mixture has thickened and most of the liquid has been absorbed. The filling should be moist but not soupy.
- Prepare Your Baking Dish:
- Preheat your oven to 350°F. Spread exactly 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish. This prevents the enchiladas from sticking and adds flavor to the bottom layer.
- Warm and Fill the Tortillas:
- Warm the corn tortillas either in a dry skillet for 30 seconds per side or wrap them in damp paper towels and microwave for 45 seconds until they're pliable. Working with one tortilla at a time, spoon about 1/3 cup of the beef filling down the center, then add about 1/4 cup of shredded cheese. Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas, fitting them snugly in the dish.
- Add Sauce and Final Cheese Layer:
- Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure each one is well coated. Sprinkle the remaining cheese over the top, covering the entire surface. The cheese should form a generous layer that will create that beautiful golden bubbly top.
- Bake to Perfection:
- Place the dish in the preheated oven and bake uncovered for 20 minutes, until the cheese is completely melted, bubbly, and lightly golden around the edges. Let the enchiladas rest for 5 minutes before serving to allow the sauce to settle and make cutting easier.
Save
You Must Know
- Each serving provides about 25 grams of protein for a satisfying meal
- Corn tortillas are naturally gluten free, making this suitable for gluten sensitive guests
- The dish reheats beautifully in the microwave or covered in a 300°F oven
- You can assemble these completely ahead of time and refrigerate before baking
- Leftover filling makes excellent quesadillas or taco meat for the next day
The secret to perfect enchiladas lies in properly warming those corn tortillas. I learned this the hard way after dealing with torn, cracked tortillas that fell apart during rolling. Now I always warm them until they're completely pliable, and I never have issues with tearing. My family has come to expect these enchiladas for birthday dinners and special occasions because they represent comfort food at its finest.
Storage and Reheating Tips
Store leftover enchiladas covered in the refrigerator for up to 4 days. They actually taste even better the next day as the flavors continue to meld together. For reheating, cover with foil and warm in a 300°F oven for 15 minutes, or microwave individual portions for 1 to 2 minutes. The assembled but unbaked enchiladas can be frozen for up to 3 months. Thaw completely before baking and add an extra 10 minutes to the cooking time.
Creative Variations and Substitutions
Transform this recipe by using ground turkey or chicken instead of beef for a lighter option. Black beans make an excellent addition to the filling for extra protein and fiber. Try green enchilada sauce for a tangier flavor profile, or mix half red and half green for a Christmas themed presentation. Pepper jack cheese adds a spicy kick, while adding cooked rice to the filling creates heartier enchiladas that stretch the recipe further.
Serving Suggestions and Sides
These enchiladas pair beautifully with Mexican rice, refried beans, or a simple side salad with lime vinaigrette. For entertaining, set up a toppings bar with all the optional garnishes so guests can customize their plates. Serve with warm flour tortillas and chips with salsa for a complete Mexican feast. A pitcher of agua fresca or margaritas makes the meal feel extra special for adult gatherings.
Save
Traditional Mexican Roots
Enchiladas have deep roots in Mexican cuisine, dating back to Mayan times when they were filled with fish and covered in chili sauce. The word literally means "in chili," referring to the practice of dipping tortillas in chili sauce. While this Americanized version uses ground beef and cheese more generously than traditional recipes, it maintains the essential spirit of corn tortillas bathed in rich red sauce that makes enchiladas so beloved across cultures.
Pro Tips
- Grate your own cheese from a block for superior melting and flavor compared to pre shredded varieties
- Make a double batch of the beef filling and freeze half for next time to cut prep time in half
- Brush the rolled tortillas lightly with oil before adding sauce to prevent them from getting soggy during baking
Recipe FAQs
- → How do I keep the tortillas from tearing when rolling?
Warm tortillas in a dry pan or microwave under a damp paper towel to make them pliable and prevent tearing during assembly.
- → Can I add other ingredients to the beef filling?
Yes, black beans, rice, or cooked chorizo can be mixed into the beef filling to add variety and texture.
- → What cheese works best for enchiladas?
A shredded Mexican cheese blend melts well and provides authentic flavor; freshly shredded cheese melts better than pre-shredded.
- → Can I use green enchilada sauce instead of red?
Absolutely, green enchilada sauce offers a different flavor profile and works well as an alternative to red sauce.
- → How long should I bake the enchiladas?
Bake uncovered at 350°F (175°C) for about 20 minutes, until the cheese is melted and bubbly.