Beef Enchiladas are cheesy, flavorful as can be, and easier to make than you may think! This classic Mexican restaurant staple is as comforting as it is delicious. Flour tortillas are all rolled up with seasoned ground beef and topped with the very best cheesy mixture, then baked in the oven for just 20 minutes until golden!
I won’t lie.. I have such a hard time ordering at Mexican restaurants. Why? Because I want it all! I want the tacos, burritos, flautas, and of course the enchiladas. However, these homemade beef enchiladas might just be better than anything I’ve had at restaurants! The beef itself is seasoned to perfection and there’s just enough enchilada sauce and cheese to drool over.
Also, since it’s made at home, I can control the spice level. Sometimes I like things a little on the spicy side, so I can sprinkle in just enough extra cayenne powder to hit the spot! With that being said, the opposite is also possible – you can make this enchilada recipe as tame as you need it to be. After all, this is a certified kid-friendly recipe that’s excellent for making sure they’re eating some protein!
With colder weather just around the corner, I’m looking forward to cooking up all of my favorite comfort food recipes again. This is definitely one of those! It’s cheesy, beefy, warm and delightfully filling without weighing me down too much. It’s also ideal for game day (there’s just something so satisfying about cheesy beef enchiladas and football) as well as Cinco de Mayo.
How to Make Beef Enchiladas
Your hands might get a little messy when it comes to rolling the enchiladas… But that’s how you know they’ll be good!
- Cook the beef. Cook the ground beef with a little bit of oil in a pan over medium heat. Cook until no longer pink, then use a slotted spoon to transfer the beef to a bowl. Leave about 2 TBSP of fat in the pan.
- Finish the filling. Sauté the onions until softened, then toss in the garlic and cook for another minute. Stir in the green chilis, ground beef, and seasonings. Stir everything to combine, then mix in the salt, pepper, and half the enchilada sauce. Set aside.
- Prepare. Preheat the oven to 350°F. While that’s heating up, coat the bottom of the baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the sauce into a shallow bowl.
- Assemble the enchiladas. Dip a tortilla into the sauce bowl to coat it. Transfer to a plate, then spoon the beef mixture in the center of it and top with Oaxaca cheese. Roll it up and place it seam side down in the baking dish. Repeat with the rest of the tortillas.
- Bake. Pour the rest of the sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 20 minutes until bubbling, golden, and irresistible.
How Long to Bake Beef Enchiladas
At 350°F, it should only take about 20 minutes to bake beef enchiladas. Be sure to bake them uncovered so the cheese on top gets golden and bubbly!
What kind of tortillas should I use for enchiladas?
I like using flour tortillas because they roll a little bit easier and don’t break as much as corn tortillas tend to. However, you can absolutely use corn tortillas instead if preferred.
How To Make Beef Enchiladas in Advance
This is a pretty great make-ahead recipe. Once the enchiladas are totally cooled to room temperature, you can either keep them stored in the fridge or freezer. In an airtight container in the fridge, they’ll stay good for about 2-3 days. In the freezer, they’ll last for up to 3 months.
If frozen, let the enchiladas thaw in the fridge before reheating. Reheat in the oven until warmed through for the very best results.
More of the best enchilada recipes!
- Chicken Enchiladas
- Chicken Enchilada Casserole
- Slow Cooker White Chicken Enchiladas
- Easy Chicken Enchilada Pizza
- Chicken Enchilada Soup
Get the Recipe: Beef Enchilada Recipe
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 ounce can diced green chilis
- 2 pounds lean ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- Kosher salt and fresh ground pepper
- 2 cups enchilada sauce
- 12 fajita sized flour tortillas
- 1 1/2 cups shredded Queso Qoaxaca cheese or Colby jack
- 1 cup shredded white cheddar
- Chopped fresh cilantro
- Sliced avocado, sour cream and pico de Gallo, for serving
- 1 baking dish
- Heat the olive oil in a large skillet over medium heat. Add the ground beef to the pan and cook until browned, approximately 5-10 minutes. Using a slotted spoon, transfer the ground beef to a bowl and drain off all but 2 tablespoons fat.
- Add the onion to the skillet and cook until softened. Stir in the garlic and cook for 1 minute.
- Add the green chilis, ground beef, chili powder, garlic powder and cayenne. Stir to combine.
- Stir in the salt, pepper and 1/2 cup enchilada sauce. Set aside.
- Preheat oven to 350˚F.
- Coat the bottom of a 13×9 inch baking dish with 1/4 cup of the enchilada sauce. Spoon another 1/4 cup of the enchilada sauce into a shallow bowl.
- Dip a tortilla into the bowl to coat with the sauce and transfer to a plate.
- Spoon about 3 tablespoons of the beef mixture into the center of the tortilla. Top with a sprinkle of Oaxaca cheese.
- Roll up the tortilla and place in the baking dish seam side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20 minutes uncovered until bubbling and golden.
- Serve immediately with cilantro, sour cream, avocado and jalapenos, if desired.