Beef Enchiladas Cheese Sauce (Print View)

Tender tortillas rolled with seasoned beef and cheese, baked under rich tomato sauce until golden and bubbly.

# What You'll Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese or Mexican cheese blend
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# How to Prepare:

01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Add onion and garlic, cooking 2–3 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat.
04 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce evenly on the bottom.
05 - Lay out tortilla and place about 1/3 cup beef mixture and 2 tbsp shredded cheese in center. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
06 - Pour remaining enchilada sauce evenly over rolled tortillas, then sprinkle remaining shredded cheese on top.
07 - Bake uncovered for 20 to 25 minutes until cheese is bubbly and golden.
08 - Remove from oven and let cool for 5 minutes. Garnish with cilantro and serve with sour cream.

# Expert Advice:

01 -
  • The beef stays tender and flavorful without requiring hours of prep or special techniques.
  • You can have it on the table in less time than it takes to watch a show, yet it tastes like you spent all afternoon in the kitchen.
  • It freezes beautifully unbaked, so you can assemble it on a lazy Sunday and bake it on a busy Wednesday.
02 -
  • Don't skip browning the beef properly; it's the moment when raw meat transforms into something with actual depth and character.
  • If your tortillas are too cold and brittle from the fridge, warm them gently in a skillet for a few seconds to make them pliable enough to roll without tearing.
  • The sauce needs to cover everything or those exposed tortilla edges will crisp up and taste stale rather than tender and soaked in flavor.
03 -
  • If you can't find good enchilada sauce, make your own by simmering chili powder, cumin, garlic, and broth together for ten minutes; it takes almost no time and tastes so much better.
  • Don't overcrowd your tortillas with filling or they'll burst open and look messy; a modest amount actually rolls better and bakes more evenly.
  • Warming your tortillas in a skillet with a tiny bit of oil before filling them makes them more pliable and prevents cracks.
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