Cheesy Beef Enchiladas
Get ready to savor the ultimate Tex-Mex comfort food with these Cheesy Beef Enchiladas, a crowd-pleasing dish that's bursting with bold flavors and gooey melted cheese. Tender flour tortillas are packed with a seasoned ground beef filling, spiced with chili powder and cumin, and baked to perfection under a blanket of rich enchilada sauce and a blend of cheddar and Monterey Jack cheeses. This easy-to-follow recipe takes just 15 minutes to prep and delivers a restaurant-quality meal in under an hour, making it perfect for weeknight dinners or festive gatherings. Top with fresh cilantro and a dollop of sour cream for a zesty, creamy finish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon cooking oil
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 dollop per serving sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking oil or spray and set aside.
In a large skillet, heat 1 tablespoon of cooking oil over medium heat. Add the diced onion and cook until translucent, about 4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 7–8 minutes. Drain any excess grease if necessary.
Stir in the chili powder, cumin, salt, and black pepper. Mix until the beef is evenly coated with the seasonings. Remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Place one flour tortilla on a flat surface. Spoon approximately 2–3 tablespoons of the beef mixture into the center of the tortilla, followed by a sprinkle of cheddar cheese (about 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the top with the remaining cheddar cheese and all of the Monterey Jack cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, if desired. Serve with a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 15.2 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3001 mg | 231% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
