Beef Enchiladas
I’ll be honest with you: I used to think enchiladas were complicated.
All that rolling, the sauce making, the cheese melting situation. It felt like something I’d only order at restaurants.
Then I made them at home for the first time and realized I’d been missing out on one of the easiest, most satisfying dinners ever. They’re ridiculously simple to throw together, taste 10x better than anything you’d get delivered, and the leftovers? Even better the next day.
Plus, there’s something about pulling a bubbling pan of enchiladas out of the oven that just feels right. Like you’ve got your life together, even if you’re eating in sweatpants.
So if you’ve been putting off making enchiladas because you think they’re too much work, stick with me. This recipe is going to change your mind.
Quick Stats at a Glance
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 35 minutes | 50 minutes | 5-6 (10-12 enchiladas) | Easy |
What You’ll Need
For the Beef Filling:
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1.5 lbs | 80/20 works great |
| Onion | 1 medium, diced | Yellow or white |
| Garlic | 3 cloves, minced | Fresh is best |
| Chili powder | 1 tablespoon | Adjust for spice level |
| Cumin | 1 teaspoon | Essential for flavor |
| Paprika | 1 teaspoon | Adds color + smokiness |
| Oregano | ½ teaspoon | Dried works fine |
| Salt | ½ teaspoon | To taste |
| Black pepper | ¼ teaspoon | Freshly ground |
| Water or beef broth | ⅓ cup | For moisture |
For Assembly:
- Tortillas: 10-12 small flour or corn tortillas (8-inch)
- Enchilada sauce: 3 cups (homemade or store-bought)
- Cheese: 3 cups shredded (Mexican blend, cheddar, or Monterey Jack)
Optional Toppings Bar:
🥑 Avocado or guacamole
🍅 Diced tomatoes
🌿 Fresh cilantro
🌶️ Sliced jalapeños
🧅 Green onions
🥛 Sour cream
🧀 Extra cheese (because why not)
Tools You’ll Need
You probably have all of this already:
✓ Large skillet
✓ 9×13 inch baking dish
✓ Mixing spoon or spatula
✓ Measuring cups and spoons
✓ Cheese grater (if using block cheese)
✓ Aluminum foil
Also Read: Pecan Pie Mini Cheesecakes
Pro Tips
Warm your tortillas first.
Cold tortillas crack when you roll them, and nobody wants that. Wrap them in a damp paper towel and microwave for 30 seconds, or warm them individually in a dry skillet for 10 seconds per side. Game changer.
Don’t overfill.
I know it’s tempting to stuff those tortillas to the brim, but trust me on this. Use about ⅓ cup of filling per tortilla and leave room to actually roll them. Overstuffed enchiladas fall apart and make a mess in your pan.
Seam side down is everything.
When you place your rolled enchiladas in the baking dish, put them seam side down. This keeps them from unraveling while they bake. It’s a small detail that makes a huge difference.
Use two types of cheese.
Mix a melty cheese like Monterey Jack with a sharper one like cheddar. You get that stretchy, gooey texture plus actual flavor. Just shredding one type of cheese is fine, but mixing two takes it up a notch.
Let them rest before serving.
I know you want to dig in immediately (same), but let the enchiladas sit for 5 minutes after they come out of the oven. The sauce thickens up, the cheese sets slightly, and they’re way easier to serve without falling apart.
Substitutions and Variations
Protein Swaps
| Instead of Ground Beef | Try This | Adjustment Needed |
|---|---|---|
| Ground turkey | 1.5 lbs | Same cooking method |
| Ground chicken | 1.5 lbs | Cook thoroughly, add extra seasoning |
| Rotisserie chicken | 3 cups shredded | Skip browning, just mix with spices |
| Black beans | 2 cans, drained | Vegetarian option, mash slightly |
| Carnitas | 2 lbs | Already cooked, just warm and shred |
Tortilla Options
Flour tortillas: Easier to roll, less likely to tear, more forgiving for beginners
Corn tortillas: Traditional, gluten-free, more authentic flavor, but need extra warming
Whole wheat: Healthier option, slightly nutty flavor
Gluten-free: Look for certified GF corn or alternative flour tortillas
Sauce Switch-Ups
| Sauce Type | Flavor Profile | Best For |
|---|---|---|
| Red enchilada sauce | Classic, mild-medium heat | Traditional beef enchiladas |
| Green enchilada sauce | Tangy, bright, slightly spicy | Chicken or pork versions |
| Salsa verde | Fresh, tomatillo-based | Lighter, fresher taste |
| Mole sauce | Rich, complex, slightly sweet | Special occasions |
| Mix red + green | “Christmas style” | Visual appeal + flavor variety |
Cheese-Free and Dairy Alternatives
Going dairy-free? No problem.
- Use dairy-free cheese shreds (Violife or Daiya work well)
- Skip cheese entirely and double up on sauce
- Add nutritional yeast for a cheesy flavor without dairy
- Top with cashew cream instead of sour cream
Make Ahead Tips
Option 1: Assemble and Refrigerate
Assemble enchiladas completely, cover tightly with plastic wrap and foil, refrigerate up to 24 hours. Add cheese right before baking. Bake time: add 5-10 minutes since they’re cold.
Option 2: Freeze Before Baking
Assemble without cheese, wrap dish in plastic wrap then foil, freeze up to 3 months. Thaw overnight in fridge, add cheese, bake as directed.
Option 3: Cook the Filling Ahead
Make beef filling up to 3 days ahead, store in airtight container. Assemble and bake when ready to eat.
Pro move: Make a double batch of the beef filling and freeze half. Future you will be grateful.
How to Make Beef Enchiladas
Step 1: Prep Your Station
Oven: Preheat to 375°F
Baking dish: Spray 9×13 inch dish with cooking spray
Mise en place: Get everything measured and ready
This is the secret to smooth cooking. When everything’s prepped, you’re not scrambling mid-recipe.
Also Read: Easy Cream Cheese Frosting
Step 2: Cook the Beef
Heat your large skillet over medium-high heat.
Add the ground beef and break it up with your spoon.
Cook for 6-8 minutes until browned and no longer pink.
Drain excess grease, leaving about 1 tablespoon in the pan.
Visual check: The beef should be fully browned with no pink spots remaining.
Step 3: Build the Flavor
Toss in diced onion → cook 3-4 minutes until soft
Add minced garlic → cook 1 minute until fragrant
Your kitchen should smell amazing right now.
Step 4: Season Everything
Sprinkle in all your spices:
- Chili powder
- Cumin
- Paprika
- Oregano
- Salt
- Pepper
Stir and cook for 1 minute to bloom the spices.
Pour in water or broth, stir, simmer 2-3 minutes until absorbed.
Remove from heat.
What “blooming spices” means: Cooking spices in hot oil releases their essential oils and deepens their flavor. It’s a 60-second step that makes a huge difference.
Step 5: Set Up Your Assembly Line
This is where it gets fun.
Station setup:
- Pour ½ cup enchilada sauce in your baking dish → spread it around
- Stack your warmed tortillas nearby
- Keep beef mixture in skillet or transfer to a bowl
- Have 2 cups of shredded cheese ready
- Keep remaining enchilada sauce within reach
Step 6: The Rolling Technique
Here’s the method that never fails:
Take one tortilla → lay flat
Add ⅓ cup beef filling → down the center in a line
Sprinkle 2 tablespoons cheese → over the beef
Roll it up snugly → not too tight, not too loose
Place seam side down → in your baking dish
Repeat until all tortillas are filled and rolled.
Line them up next to each other like little burritos taking a nap.
Visual Guide to Rolling
[Flat tortilla] ↓
[Add filling down center] ↓
[Fold one side over filling] ↓
[Roll to close] ↓
[Place seam-side down in dish]
Step 7: Sauce and Cheese Time
Pour remaining enchilada sauce over all the rolled enchiladas.
You want them mostly covered, but it’s okay if some tortilla edges peek through.
Sprinkle remaining 1 cup cheese evenly over everything.
Don’t hold back on the cheese. This is not the time for restraint.
Step 8: Bake to Perfection
| Baking Stage | Time | What to Look For |
|---|---|---|
| Covered with foil | 20 minutes | Heated through |
| Uncovered | 10 minutes | Cheese melted, bubbly, slightly browned |
Total bake time: 30 minutes
Step 9: Rest and Serve
Let enchiladas sit for 5 minutes.
This is crucial. The sauce thickens, cheese sets slightly, and they’re way easier to serve.
Add your favorite toppings and dig in.
Cooking Time Breakdown
| Task | Time | Can Multi-task? |
|---|---|---|
| Prep ingredients | 10 min | No |
| Cook beef mixture | 15 min | Yes, prep toppings |
| Assemble enchiladas | 10 min | No |
| Bake (covered) | 20 min | Yes, make side dishes |
| Bake (uncovered) | 10 min | Yes, set table |
| Rest before serving | 5 min | Yes, get drinks ready |
| Total active time | 35 min | |
| Total time | 50 min |
Leftovers and Storage
Also Read: Roasted Green Beans with Garlic Parmesan
Refrigerator Storage
How: Store in airtight container
Duration: Up to 4 days
Reheating: Microwave 1-2 minutes per portion, or oven at 350°F for 15-20 minutes (covered with foil)
Freezer Storage
How: Cool completely, wrap individual portions or whole dish in plastic wrap + foil
Duration: Up to 3 months
Thawing: Overnight in fridge
Reheating: Oven at 350°F for 25-30 minutes
Fun fact: some people think enchiladas taste even better as leftovers because all the flavors have had time to meld together. I’m one of those people. 😋
Nutritional Information
Per Serving (2 enchiladas)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 485 | |
| Protein | 32g | 64% |
| Carbohydrates | 38g | 13% |
| Fat | 22g | 28% |
| Saturated Fat | 11g | 55% |
| Fiber | 4g | 14% |
| Sodium | 980mg | 43% |
| Calcium | 380mg | 29% |
| Iron | 4mg | 22% |
Note: Values are approximate and vary based on specific ingredients used.
How to Make It Lighter
Want to cut some calories? Here’s how:
| Swap This | For This | Calories Saved |
|---|---|---|
| Ground beef (80/20) | Ground turkey (93/7) | ~80 per serving |
| Full-fat cheese | Reduced-fat cheese | ~60 per serving |
| Flour tortillas | Corn tortillas | ~40 per serving |
| Regular sour cream | Greek yogurt | ~30 per serving |
What to Serve With Beef Enchiladas
These enchiladas are pretty filling on their own, but if you want to round out the meal, here are some solid options:
Also Read: Olive Garden Alfredo Sauce Copycat
Classic Pairings
Mexican rice → Fluffy rice cooked with tomatoes and spices
Refried beans → Creamy, seasoned beans
Simple salad → Mixed greens with lime-cilantro dressing
Chips and guacamole → Because why not?
Elote → Mexican street corn with mayo, cheese, chili powder, and lime
Quick Side Dish Ideas
| Side Dish | Prep Time | Effort Level |
|---|---|---|
| Spanish rice | 5 min | Easy (if using instant) |
| Black beans | 2 min | Super easy (canned) |
| Corn salad | 10 min | Easy |
| Tortilla chips + salsa | 0 min | Zero effort |
| Cilantro lime rice | 20 min | Medium |
Common Mistakes and How to Avoid Them
Mistake #1: Soggy Enchiladas
Why it happens: Too much sauce or wet filling
The fix:
- Drain beef really well
- Don’t drown enchiladas in sauce
- Use just enough to coat them
Mistake #2: Torn Tortillas
Why it happens: Cold tortillas that weren’t warmed enough
The fix:
- Always warm tortillas before rolling
- Use fresh tortillas, not old dry ones
- Handle gently
Mistake #3: Bland Filling
Why it happens: Under-seasoned beef
The fix:
- Don’t skip the spice blooming step
- Taste and adjust seasoning before assembling
- Use beef broth instead of water for extra flavor
Mistake #4: Enchiladas Unraveling
Why it happens: Placed seam-side up or overfilled
The fix:
- Always place seam-side down
- Use proper filling amount (⅓ cup)
- Pack them snugly in the dish so they hold each other together
FAQ
Can I use corn tortillas instead of flour?
Yes! Corn tortillas are traditional. Just make sure to warm them really well so they don’t crack. Some people like to quickly fry them in a bit of oil for 5 seconds per side to make them more pliable.
What’s the difference between enchilada sauce and taco sauce?
Enchilada sauce is thicker, richer, and usually made with dried chiles. Taco sauce is thinner and more vinegary. They’re not really interchangeable, but in a pinch, you could use taco sauce mixed with some tomato sauce.
Can I make my own enchilada sauce?
Absolutely. It’s easier than you’d think. Most homemade versions involve toasting dried chiles, blending them with broth and spices, and simmering. Store-bought works great too though.
My enchiladas always get soggy. What am I doing wrong?
Two things usually cause this: too much sauce or not draining your beef well enough. Use just enough sauce to coat the enchiladas, and make sure to drain excess grease from your beef. Also, don’t let them sit for too long before baking.
Can I make these ahead for a party?
Yes! These are perfect make-ahead food. Assemble them the day before, cover and refrigerate, then bake when you’re ready. Everyone will think you spent hours in the kitchen.
How do I know when they’re done?
The cheese should be fully melted and bubbly, and the edges might be slightly browned. If you stick a knife in the center, it should come out hot.
Can I add beans to the beef filling?
Go for it. Black beans or pinto beans work great mixed into the beef. It stretches the filling and adds extra protein and fiber.
What if I don’t have a 9×13 pan?
You can use two smaller 8×8 pans, or even make individual enchiladas in smaller baking dishes. Just adjust the baking time slightly.
Ingredient Substitution Chart
| Original Ingredient | Alternative | Result |
|---|---|---|
| Ground beef | Ground turkey | Leaner, milder flavor |
| Ground beef | Shredded chicken | Lighter, different texture |
| Ground beef | Black beans | Vegetarian, hearty |
| Flour tortillas | Corn tortillas | Gluten-free, authentic |
| Red enchilada sauce | Green sauce | Tangier, brighter |
| Mexican cheese blend | Cheddar + Monterey Jack | More control over flavor |
| Sour cream topping | Greek yogurt | Higher protein, less fat |
| Fresh garlic | Garlic powder (1 tsp) | More convenient |
| Beef broth | Water | Still works, less flavor |
Wrapping Up
See? Enchiladas aren’t scary at all.
They’re actually one of those recipes that looks way more impressive than the effort you put in. And once you make them a couple times, you’ll have the whole process down and can probably do it with your eyes closed.
The best part is how customizable they are. Swap the beef for chicken. Use green sauce instead of red. Add beans, change up the cheese, throw in some veggies. Make them yours.
And if you end up with leftovers (unlikely), you’ve got lunch sorted for the next few days. Cold enchiladas reheated in the microwave hit different in the best way possible.
Give these a try this week and let me know how they turn out in the comments below. Did you make any substitutions? Add anything extra? I want to hear all about it.
