Beef Enchiladas Recipe

Make a batch of these tasty beef enchiladas with ground beef, onions, garlic, homemade or store-bought enchilada sauce, and a generous helping of Mexican blend cheese. Perfect for a comforting main meal!

– Course: Main Meal
– Cuisine: Mexican / Mexican-American
– Prep Time: 25 minutes
– Cook Time: 30 minutes
– Total Time: 55 minutes
– Servings: 8

Ingredients

– 1½ lbs ground beef
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– Salt to taste
– Freshly ground black pepper to taste
– 8 (8-inch) flour or corn tortillas
– 3 cups Mexican blend cheese
– 1 (15-ounce) can of red enchilada sauce or homemade enchilada sauce
– Chopped fresh cilantro, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and spread ¼ cup of enchilada sauce in a 9×13-inch baking dish.

2. In a large skillet, brown the ground beef, and about halfway through cooking, add the chopped onion and cook until the beef is fully browned and the onions are soft.

3. Reduce the heat to low, stir in the minced garlic, and cook for 1 minute while seasoning with salt and freshly ground black pepper to taste.

4. Spread a thin layer of enchilada sauce on each tortilla, add a generous portion of the beef mixture down the center, and sprinkle with about ¼ cup of cheese.

5. Roll the tortillas and place them seam-side down in the prepared baking dish, repeating until all tortillas are rolled.

6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining Mexican cheese blend.

7. Bake uncovered for about 20 minutes, or until the enchiladas are heated through and the cheese is melted.

8. Sprinkle with chopped fresh cilantro before serving.

Notes

Softening tortillas: Heat corn tortillas in a nonstick skillet for 15 seconds per side or microwave 4 tortillas, covered with damp paper towels, for 20–30 seconds to make them pliable for rolling.

Reheating: Cover the dish with foil and bake for 25–30 minutes, removing the foil during the last 5–10 minutes.

Freezing: Cover a freezer-safe dish with two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the refrigerator overnight. Remove the plastic wrap, cover with foil, and bake for 25–30 minutes, removing foil during the last 5–10 minutes of cooking.