Beef Enchiladas with Cheese

The first time I made enchiladas was on a rainy Tuesday when I had leftover ground beef and a craving for something warm and comforting. I wasnt expecting much, but when I pulled that bubbling dish from the oven, the smell of spiced beef and melted cheese filled my entire apartment. My roommate wandered in from her room, lured by the aroma, and asked what smelled so incredible. We ate them standing at the counter, too impatient to even set the table properly.

Last winter, I made these for a small dinner party when my friend Sarah was going through a tough breakup. She took one bite and actually teared up, not from sadness but because the flavors reminded her of Sunday dinners at her grandmothers house. We spent the whole evening talking about comfort food memories while going back for seconds.

Ingredients

• 1 lb (450 g) ground beef: I use 85/15 for the perfect balance of flavor and moisture without too much grease
• 1 small onion, finely chopped: The onion melts into the beef as it cooks, adding sweetness that balances the spices
• 2 cloves garlic, minced: Fresh minced garlic makes a huge difference over powdered here
• 1 tsp ground cumin: This is the backbone of the flavor profile, giving that authentic Mexican taste
• 1 tsp chili powder: I prefer ancho chili powder for its mild heat and fruity undertones
• 1/2 tsp smoked paprika: My secret ingredient that adds a subtle smokiness like the dish came from a restaurant
• 1/2 tsp salt: Essential to bring out all the spices natural flavors
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 8 medium flour tortillas (8-inch/20 cm): Room temperature tortillas roll so much easier without cracking
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives better flavor than mild, but a Mexican blend works beautifully too
• 1 can (15 oz/425 g) red enchilada sauce: Look for one with simple ingredients and no strange preservatives
• 1/4 cup (60 ml) chopped fresh cilantro: The bright fresh flavor cuts through all that rich cheese
• 1/2 cup (120 ml) sour cream: A cool creamy finish that balances the spiced beef

Instructions

Get your oven ready:

Preheat to 375°F (190°C) so you can slide the dish right in when you finish assembling

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it up with a spoon until browned, about 5 minutes

Add aromatics:

Stir in the onion and garlic and cook another 2-3 minutes until softened and fragrant

Season it perfectly:

Add cumin, chili powder, smoked paprika, salt, and pepper, cooking for just 1 minute until the spices bloom and become fragrant

Prep your baking dish:

Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce across the bottom to prevent sticking

Roll them up:

Place about 1/3 cup beef mixture and 2 tablespoons cheese down the center of each tortilla, roll tightly, and place seam-side down in the dish

Finish and bake:

Pour remaining sauce evenly over the enchiladas, sprinkle with remaining cheese, and bake uncovered for 20-25 minutes until bubbly and golden

Let them rest:

Cool for 5 minutes so the filling sets up, then garnish with cilantro and serve with sour cream

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These enchiladas have become my go-to when friends need cheering up or when I want to make something that feels special but doesnt require hours in the kitchen. The way the cheese stretches when you take that first forkful never gets old.

Make Ahead Magic

I discovered by accident that these enchiladas actually taste even better when assembled the night before and refrigerated. The flavors meld together beautifully, and the tortillas absorb some of the sauce without getting soggy. Just add 5-10 minutes to the baking time if cooking from cold.

Freezing For Later

These freeze wonderfully, which is why I always double the recipe and make two pans. Wrap the unbaked enchiladas tightly in plastic and foil, and they will keep for up to three months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness perfectly. Spanish rice or refried beans make this a complete meal. A light Mexican lager or a glass of fruity red wine complements the spiced beef beautifully.

• Warm the tortillas in the microwave for 20 seconds before rolling to prevent cracking
• Set out toppings like diced tomatoes, sliced green onions, or sliced black olives for everyone to customize
• The leftovers reheat surprisingly well in the microwave, maintaining their texture nicely

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I hope these enchiladas find their way into your regular rotation, bringing warmth and comfort to your table just as they have to mine. Happy cooking!

Recipe Questions & Answers

→ Can I make these beef enchiladas ahead of time?

Yes, you can assemble the enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking cold from the refrigerator.

→ What type of cheese works best?

Shredded cheddar provides excellent melting properties and sharp flavor. A Mexican cheese blend with Monterey Jack, asadero, and cheddar works wonderfully too. Avoid pre-shredded cheese with anti-caking agents for smoother melting.

→ Can I freeze leftover enchiladas?

Leftover enchiladas freeze well for up to 3 months. Wrap individual portions tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating at 350°F until heated through.

→ How do I prevent tortillas from cracking?

Warm your tortillas slightly in the microwave for 20-30 seconds before filling to make them more pliable. Don't overfill them—about 1/3 cup of filling per tortilla prevents cracking during rolling.

→ What can I serve with beef enchiladas?

Classic sides include Mexican rice, refried beans, or a crisp green salad with cilantro lime dressing. Guacamole, pico de gallo, and additional sour cream make excellent toppings for serving.

→ How do I make the sauce spicier?

Add diced jalapeños or serrano peppers to the beef filling while cooking. You can also mix a tablespoon of chipotle peppers in adobo sauce into the enchilada sauce before pouring it over the tortillas.