Best Cheesy Beef Enchiladas Recipe 2025

Have you ever craved that perfect blend of spicy, cheesy goodness that only authentic Beef Enchiladas can deliver? There’s something magical about the combination of seasoned ground beef, melted cheese, and zesty enchilada sauce wrapped in soft corn tortillas.

Today, I’m sharing my family’s favorite Beef Enchiladas recipe that has been perfected over years of Sunday dinners. These enchiladas are simple to make but packed with flavor, making them perfect for weeknight meals or weekend gatherings!

Ingredients for Enchiladas Recipe

For the enchilada filling:

• 2 pounds ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 oz) diced green chilies

For assembly:

• 12 corn tortillas
• 3 cups shredded Mexican blend cheese
• 2 cans (10 oz each) red enchilada sauce
• 1/4 cup fresh cilantro, chopped
• Sour cream for serving
• Sliced avocado for serving

Timing

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 (2 enchiladas each)

Step 1: Prepare the Beef Filling

Start by heating a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Step 2: Add Aromatics and Seasonings

Add the diced onion to the beef and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the taco seasoning, cumin, salt, pepper, and green chilies. Cook for 2 minutes to blend the flavors.

Step 3: Prepare for Assembly

Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.

Step 4: Warm the Tortillas

Warm the corn tortillas to make them pliable. You can microwave them between damp paper towels for 30 seconds, or quickly heat each one in a hot skillet for a few seconds per side.

Step 5: Fill and Roll

Place about 2 tablespoons of the beef mixture and 1 tablespoon of cheese down the center of each tortilla. Roll them up and place seam-side down in the baking dish.

Step 6: Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re completely covered. Sprinkle the remaining cheese evenly over the top.

Step 7: Bake to Perfection

Bake uncovered for 25-30 minutes until the cheese is melted and bubbly, and the edges begin to crisp slightly.

Nutrition

Per serving (2 enchiladas):

• Calories: 520
• Protein: 32g
• Carbohydrates: 30g
• Fat: 28g
• Fiber: 4g
• Sodium: 1120mg

Healthier Alternatives

• Use lean ground beef (90/10) or substitute with ground turkey or chicken
• Try whole wheat tortillas for extra fiber
• Make your own enchilada sauce to control sodium and additives
• Use reduced-fat cheese or reduce the amount
• Add more vegetables to the filling like bell peppers, corn, or spinach

Serving Suggestions

• Fresh pico de gallo or salsa
• Guacamole or sliced avocados
• Mexican rice
• Refried or black beans
• Lime wedges
• Cold Mexican beer or horchata

Common Mistakes

• Overfilling the tortillas makes them difficult to roll
• Not warming tortillas first leads to cracking and splitting
• Using too little sauce leaves dry enchiladas
• Overcooking can dry out the dish
• Using pre-shredded cheese (which contains anti-caking agents) instead of freshly shredded cheese

Storage Tips

• Refrigerate leftover enchiladas in an airtight container for up to 3 days
• Freeze individual portions for up to 3 months
• To reheat, cover with foil and bake at 350°F for 20-25 minutes
• Add fresh toppings only after reheating

Conclusion

These Beef Enchiladas are more than just a meal—they’re a celebration of flavor that brings everyone to the table. The combination of seasoned beef, melted cheese, and zesty sauce creates comfort food at its finest. Whether you’re cooking for a weeknight family dinner or entertaining guests, this recipe is sure to become a regular in your meal rotation!

FAQs

Can I make these enchiladas ahead of time?
Yes! Assemble the day before, cover, refrigerate, and bake when ready. You may need to add 5-10 minutes to the baking time.

Can I use flour tortillas instead of corn?
Absolutely, though corn is more traditional and holds up better to the sauce.

How spicy are these enchiladas?
This recipe is mild-to-medium. Adjust the heat by using hot enchilada sauce or adding cayenne pepper.

Can I freeze these enchiladas?
Yes, they freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best cheese to use?
A Mexican blend works great, but you can also use cheddar, Monterey Jack, or a combination.