Enchiladas are an easy meal for when you’re in a rush! This recipe for beef enchiladas is rich, filling, but will leave you wanting more. Classic enchiladas are typically made with corn tortillas, but these are made with flour tortillas. They have a flavorful ground beef filling made with beans and green chiles and are topped with red enchilada sauce and cheese for the ultimate finish. These beef enchiladas take minimal time to prep and only require about 20 minutes in the oven to bake!
Let's see how to make beef enchiladas step by step.
Before you begin cooking, preheat the oven to 350 degrees fahrenheit and grease your 9×13 baking dish and set aside
Heat a large skillet over medium heat and cook the ground beef until it is browned and cooked through. Transfer the beef to a plate or bow and set aside. Discard the grease except for 1 tbsp. Add the onion into the pan and cook for about 4-5 minutes until translucent. Mix in the green chiles, beans, and cook until heated through, about 1 minute. Remove from the heat and stir in the ground beef and ¼ cup enchilada sauce until combined.
Before rolling the enchiladas, pour about 1 cup of enchilada sauce into the bottom of your prepared pan and set aside. To make the enchiladas, take a flour tortilla and lay it out on a flat surface. Spread about 1/8th of the ground beef into the center of the enchilada and sprinkle with ¼ cup shredded cheese. Carefully roll the enchilada until closed and place it folded side down in your prepared baking dish. Repeat with the remaining tortillas. Once rolled, pour the remaining sauce over the top of the enchiladas and top with the rest of the shredded cheese.
Bake for about 20 minutes until the cheese is melted. Serve right away and garnish with cilantro if wanted.
Serve the beef enchiladas with a side of homemade Spanish rice.For a lighter version, serve the enchiladas with a basic mixed greens salad.Top the enchiladas with sour cream, cream, and hot sauce for added flavor and heat.Serve with margaritas if making cocktails!
Keep an eye on the enchiladas while they’re in the oven to make sure the ends don’t get too crispy or burn. Store in an airtight container in the fridge for up to three days. Reheat in the oven or in the microwave. Make an assembly line while rolling the enchiladas for a quicker prep.