Easy Cheesy Ground Beef Enchiladas
A comforting weeknight favorite, these enchiladas are filled with richly seasoned beef and topped with gooey cheese, making for a cozy fall dinner.
Ingredients
For the Filling
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 10 oz can red enchilada sauce
- 1 4 oz can diced green chilies
For Seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, about 6–7 minutes.
- Stir in onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the beef evenly.
- Mix in diced green chilies and 1/2 cup enchilada sauce. Simmer for 2–3 minutes until slightly thick.
Assembly
- Spread 1/4 cup enchilada sauce across the baking dish bottom.
- Fill each tortilla with 1/3 cup beef mixture and a sprinkle of cheese, then roll tightly.
- Place tortillas seam-side down. Pour remaining sauce over the top, then sprinkle with remaining cheese.
Baking
- Cover with foil and bake at 375°F (190°C) for 15 minutes.
- Remove foil and bake another 8–10 minutes until cheese is bubbly and golden.
Serving
- Garnish with fresh cilantro and a dollop of sour cream.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Assemble ahead, freeze unbaked, then bake straight from frozen with 15 extra minutes of cook time. You can swap beef for chicken, turkey, or plant-based crumbles if preferred. Pair with Mexican rice, beans, or a crisp salad for a full meal.