Savory Beef Enchiladas (Printable)

Tender beef, spices, and melty cheese in soft tortillas topped with rich sauce and baked until bubbly.

# What You’ll Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 (10 oz) can diced tomatoes with green chilies, drained

→ Enchilada Assembly

12 - 8 large flour tortillas (8-inch)
13 - 2 cups shredded cheddar cheese
14 - 2 cups shredded Monterey Jack cheese
15 - 2 cups red enchilada sauce
16 - 2 tbsp chopped fresh cilantro
17 - 1/2 cup sour cream, for serving

# How to Prepare:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with green chilies. Simmer for 2-3 minutes, then remove from heat.
06 - Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
07 - Lay out tortillas. Fill each with about 1/3 cup beef mixture and a sprinkle of each cheese. Roll up tightly and place seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
11 - Garnish with chopped cilantro. Serve hot with sour cream.

# Expert Advice:

01 -
  • The beef filling stays incredibly moist thanks to those diced tomatoes with green chilies
  • You can assemble everything ahead and bake when you need it most
  • Leftovers actually taste better the next day if they last that long
02 -
  • Do not skip softening the onions first or the filling will taste harsh and underdeveloped
  • Rolling the tortillas tightly prevents them from unrolling in the oven
  • Let the dish rest 5 minutes after baking so the cheese sets slightly for cleaner serving
03 -
  • Warm your tortillas in the microwave for 30 seconds before rolling to prevent cracking
  • Use a ladle to evenly distribute the sauce instead of pouring straight from the can

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