Cheesy Beef Enchiladas

Cheesy beef enchiladas became a staple in my kitchen after a week when my family was craving something warm spicy and comforting so I threw together a quick skillet of seasoned beef layered it with tortillas and sauce and topped it all with gooey cheese. That first bite was magic so it instantly became one of those recipes that got requested again and again on cozy nights when we all just wanted something delicious and satisfying.

Since then I’ve played around with the spices and cheeses so now it’s even better and the best part is how easy it is to double the batch and freeze one for later. Whether you’re cooking for family game night or hosting friends for a casual dinner this cheesy beef enchilada recipe is bold hearty and totally irresistible.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The meaty filling that gives these enchiladas their hearty richness.
• Onion – Adds flavor and moisture to the beef mixture.
• Garlic – Boosts the savory depth of the beef filling.
• Enchilada sauce – Coats the tortillas and keeps everything flavorful and juicy.
• Chili powder – Adds that classic Tex-Mex warmth.
• Cumin – Brings a smoky earthy element to the beef.
• Flour tortillas – Soft and perfect for wrapping all that cheesy beef goodness.
• Shredded cheddar cheese – Melts beautifully and delivers that bold cheesy pull.
• Monterey Jack cheese – Creamy and mild it pairs perfectly with the sharp cheddar.
• Green onions – A fresh finishing touch with a hint of bite.
• Sour cream – For serving and adding cool creamy contrast.

Tools You’ll Need

• Skillet – For browning the beef and cooking the filling.
• Wooden spoon – To break up and stir the beef while it cooks.
• Mixing bowl – To combine the beef and seasonings if needed.
• 9×13-inch baking dish – For arranging and baking the enchiladas evenly.
• Cheese grater – If you’re shredding your own cheese for maximum melt.
• Aluminum foil – To cover the enchiladas while baking to keep them moist.

Instructions

Step 1: Preheat the oven

I start by preheating the oven to 375°F so it’s ready once I assemble everything.

Step 2: Cook the beef filling

In a large skillet I sauté chopped onions until soft then I add ground beef and garlic cooking it until browned. I drain any extra grease and season the mixture with chili powder cumin salt and pepper then I stir in about 1/2 cup of enchilada sauce to keep the filling juicy.

Step 3: Assemble the enchiladas

I lay out a tortilla and spoon some of the beef mixture down the center then I sprinkle a bit of shredded cheese on top and roll it up snugly. I place it seam-side down in the baking dish and repeat with the rest of the tortillas.

Step 4: Add sauce and cheese

Once all the enchiladas are lined up in the dish I pour the remaining enchilada sauce evenly over the top then I sprinkle a mix of cheddar and Monterey Jack cheese generously across the whole dish.

Step 5: Bake

I cover the dish with foil and bake it for 20 minutes then I remove the foil and bake for another 10 minutes until the cheese is bubbling and lightly golden.

Step 6: Garnish and serve

Once it’s out of the oven I top it with sliced green onions and a dollop of sour cream then I serve it hot and cheesy straight from the pan.

Tips

If I want to make it spicier I stir in diced green chiles or a dash of cayenne to the beef. For a smokier flavor you can also use chipotle powder. If you’re short on time you can even use a store-bought rotisserie chicken instead of beef and switch up the filling.

Ways to Serve

These enchiladas pair perfectly with a side of Spanish rice or refried beans. I also love serving them with tortilla chips guacamole and a fresh green salad to round out the meal. For leftovers they’re amazing reheated or even stuffed into a breakfast burrito with scrambled eggs.

Frequently Asked Questions

Can I freeze cheesy beef enchiladas?

Yes absolutely! Assemble the enchiladas in a freezer safe dish wrap tightly and freeze before baking. When ready just thaw overnight and bake as directed.

What’s the best cheese for cheesy beef enchiladas?

I love using a blend of sharp cheddar and Monterey Jack because it melts beautifully and adds both boldness and creaminess.

Can I use corn tortillas instead of flour?

Definitely. Just make sure to warm them up a bit so they’re flexible and don’t crack when rolling.

See You in the Kitchen

I hope you try these cheesy beef enchiladas and make them your own! They’re bold cheesy comforting and packed with flavor so they’re sure to become a favorite in your home just like they are in mine. Let me know how it goes and don’t forget to save this one for your next Tex-Mex night!

Happy Cooking!

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