Easy Beef Enchiladas
Family-friendly beef enchiladas with simple spices, creamy filling, and quick bake. Ready in about 30 minutes. Serve with rice and guacamole.
I concocted this beef enchilada recipe to introduce my children to Mexican style food-about 20 years ago-and they still love it.
Submitted by: Louise M. from Milwaukee, Wisconsin
Yield: about 12 enchiladas
- Mix browned, drained beef with sautéed onions, sour cream, cheese, and spices, then roll in warmed tortillas.
- Place rolled tortillas in a greased pan with a thin layer of enchilada sauce, top with more sauce and cheese, then bake at 375 F for about 18 minutes.
- Easy swaps: use beef-style tofu or other ground meat, warm tortillas to prevent tearing, and garnish with cilantro. Serve with rice, beans, and guacamole.
Spices
Featured in this Recipe
Preparation Instructions:
- Brown the ground beef, drain it, and cool. Using the fat from the beef, saute the onions. Drain them, and let them cool on paper towels.
- In a large bowl, mix the spices, cheese, sour cream and onions thoroughly. Add the onions and meat and mix well.
- Warm the tortillas until they are just heated through and soft by placing them in a warm skillet for about 15 seconds on both sides. Remove and fill with 1 to 2 Tablespoons of the filling, and roll the tortilla so that it looks like a cylinder.
- As each tortilla is rolled, place it in a greased pan or a pan sprayed with vegetable spray (9 by 13 pan) in which a very thin layer of enchilada sauce has been placed.
- When they are all in the pan, cover with the remaining sauce. Cover with the cheese. Bake in a preheated 375 degree oven for about 18 minutes, until the cheese is bubbly and somewhat browned.
- Cool slightly, garnish with cilantro and serve.
thespicehouse.com
More About This Recipe
Serve with guacamole, rice, and refried beans.
Frequently Asked Questions
What oven temperature and time do I use?
Bake at 375 F for about 18 minutes. The enchiladas are done when the cheese is bubbly and lightly browned.
How many servings does this recipe make?
It depends on the tortilla count in the package. Using typical 8 to 12 tortillas and 1 to 2 tablespoons filling each, plan on about 8 servings.
Can I use corn tortillas instead of flour?
Yes. Warm them first so they soften and do not crack. You can heat them briefly in a skillet or wrap in a damp towel and microwave before filling.
Can I make these ahead or freeze them?
Yes. Assemble and refrigerate for up to 24 hours. For freezing, cover tightly and freeze up to 2 to 3 months. Bake from frozen at 375 F, adding 10 to 20 minutes, until heated through and cheese is bubbly.
How do I make the enchiladas less spicy?
Reduce or omit the cayenne and adobo seasoning and use milder cheese. Adding a little extra sour cream to the filling will also mellow heat.
What can I use instead of ground beef?
Substitute cooked ground turkey, chicken, or beef-style tofu. Brown and drain the substitute the same way before adding it to the filling.
How do I avoid soggy enchiladas?
Drain the cooked meat well and pat the sautéed onions dry. Warm the tortillas so they do not absorb too much sauce. Use only a thin layer of sauce under the rolls and do not over-sauce before baking.
Which cheeses work best for topping and filling?
Sharp cheddar blends well into the filling and provides flavor. For topping, use jack or a Mexican white melting cheese for a creamy, melty finish.
What oven temperature and time do I use?
Bake at 375 F for about 18 minutes. The enchiladas are done when the cheese is bubbly and lightly browned.
How many servings does this recipe make?
It depends on the tortilla count in the package. Using typical 8 to 12 tortillas and 1 to 2 tablespoons filling each, plan on about 8 servings.
Can I use corn tortillas instead of flour?
Yes. Warm them first so they soften and do not crack. You can heat them briefly in a skillet or wrap in a damp towel and microwave before filling.
Can I make these ahead or freeze them?
Yes. Assemble and refrigerate for up to 24 hours. For freezing, cover tightly and freeze up to 2 to 3 months. Bake from frozen at 375 F, adding 10 to 20 minutes, until heated through and cheese is bubbly.
How do I make the enchiladas less spicy?
Reduce or omit the cayenne and adobo seasoning and use milder cheese. Adding a little extra sour cream to the filling will also mellow heat.
What can I use instead of ground beef?
Substitute cooked ground turkey, chicken, or beef-style tofu. Brown and drain the substitute the same way before adding it to the filling.
How do I avoid soggy enchiladas?
Drain the cooked meat well and pat the sautéed onions dry. Warm the tortillas so they do not absorb too much sauce. Use only a thin layer of sauce under the rolls and do not over-sauce before baking.
Which cheeses work best for topping and filling?
Sharp cheddar blends well into the filling and provides flavor. For topping, use jack or a Mexican white melting cheese for a creamy, melty finish.
Neither my boyfriend nor I like food that is really hot. I followed the directions and used spices from The Spice House. We both loved it! It had a perfect “heat” to it (or whatever you call it) – any more and we wouldn’t have liked it, but it was by no means tame. I should also add that neither of us are very big fans of sour cream, but the amount was perfect. This is the first enchilada recipe I have found that we really liked.