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Cheesy Beef Enchiladas with Sauce

These cheesy beef enchiladas are filled with hearty ingredients and topped with a rich sauce, making them a perfect comfort food for busy nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Comfort Food, Dinner
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 1 lb ground beef (80/20) Rich flavor and keeps filling juicy.
  • 1/2 cup diced yellow onion Adds sweetness.
  • 2 cloves garlic, minced For depth of flavor.
  • 1 tbsp chili powder For spice.
  • 1 tsp ground cumin For flavor balance.
  • 1/2 tsp salt To taste.
For Assembling
  • 10 small corn tortillas Will hold the filling.
  • 2.5 cups red enchilada sauce, divided Keeps enchiladas moist.
  • 2.5 cups shredded Mexican cheese blend, divided For topping.
  • 1/4 cup sour cream For serving.
  • 2 tbsp fresh cilantro, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F. Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
Cook the Filling
  1. Cook the ground beef and onion in a skillet over medium-high heat for 6 to 7 minutes until browned. Drain off any extra fat.
  2. Stir in the garlic, chili powder, cumin, and salt; cook for 1 more minute.
Warm and Fill the Tortillas
  1. Warm the corn tortillas in the microwave for about 10 seconds each, wrapped in a damp paper towel.
  2. Spoon about 3 tablespoons of the beef mixture and a little cheese down the center of each tortilla, then roll tightly and place seam-side down in the baking dish.
Add Sauce and Bake
  1. Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas, and sprinkle the rest of the cheese on top.
  2. Bake uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted.
  3. Top with fresh cilantro and serve hot with sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.