Enchiladas are the perfect math: beef + cheese + sauce + tortillas = happiness.
These beef enchilatas come together fast, bake until bubbly, and taste like a hug from the inside out.
Cook Filling
Heat oil in a skillet over medium heat. Cook onion until soft, 3 minutes.
Add ground beef and garlic. Cook until browned. Drain fat.
Season with salt, pepper, cumin, and chili powder. Stir in ¼ cup enchilada sauce. Remove from heat.
Prep
Preheat oven to 375°F (190°C).
Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
Roll
Warm tortillas to make them pliable (microwave 30 seconds wrapped in a damp towel).
Place beef mixture and a handful of cheese down the center of each tortilla.
Roll tightly and place seam-side down in the dish.
Smother & Bake
Pour remaining enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top.
Bake for 15–20 minutes until bubbly and cheese is golden.
Serve
Let cool 5 minutes. Top with sour cream, cilantro, or whatever you love.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 8 enchiladas (4–6 servings)
Difficulty: Easy
Storage Notes
- Fridge: Store in an airtight container for up to 4 days. Reheat in oven or microwave.
- Freezer: Freeze unbaked or baked for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.
- Pro tip: Warm your tortillas before rolling — cold tortillas crack and break.
