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A baking dish filled with cheesy beef enchiladas, garnished with sour cream and cilantro.

Homemade Beef Enchiladas

These flavorful beef enchiladas combine seasoned ground beef, melted cheese, and authentic enchilada sauce wrapped in soft corn tortillas for a delicious Mexican-inspired meal the whole family will love.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 2 lbs ground beef 80/20 lean-to-fat ratio
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 oz green chiles canned, diced
For the Enchilada Sauce
  • 3 cups red enchilada sauce homemade or store-bought
For Assembly
  • 12 corn tortillas 6-inch diameter
  • 3 cups Monterey Jack cheese shredded, divided
  • 1 cup cheddar cheese shredded
For Garnish (Optional)
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup red onion finely diced
  • 1 avocado sliced
  • 1/2 cup sour cream for serving

Equipment

  • Large Skillet
  • 9x13 Baking Dish
  • Mixing Bowl
  • Cutting Board
  • Chef's Knife

Method
 

Prepare the Beef Filling
  1. Preheat your oven to 375°F (190°C).
  2. Heat a large skillet over medium-high heat. Add the ground beef and cook for about 5-7 minutes, breaking it apart with a wooden spoon until no longer pink.
  3. Drain excess fat, leaving about 1 tablespoon in the pan.
  4. Add the diced onion to the beef and cook for 3-4 minutes until softened.
  5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the chili powder, cumin, oregano, salt, and black pepper. Stir to combine and cook for 1 minute to bloom the spices.
  7. Mix in the diced green chiles and cook for another minute. Remove from heat and set aside.
Prepare for Assembly
  1. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
  2. Warm the corn tortillas to make them pliable. You can do this by wrapping them in damp paper towels and microwaving for 30 seconds, or by heating them briefly in a dry skillet.
Assemble the Enchiladas
  1. Working with one tortilla at a time, dip it in the enchilada sauce to lightly coat both sides.
  2. Place about 1/3 cup of the beef mixture down the center of the tortilla. Top with about 2 tablespoons of Monterey Jack cheese.
  3. Roll the tortilla tightly around the filling and place seam-side down in the baking dish.
  4. Repeat with the remaining tortillas, beef mixture, and cheese, arranging the enchiladas side by side in the baking dish.
Bake Enchiladas
  1. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
  2. Sprinkle the remaining Monterey Jack cheese and all the cheddar cheese over the sauce.
  3. Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.
Garnish and Serve
  1. Remove from oven and let cool for 5 minutes.
  2. Garnish with chopped cilantro, diced red onion, sliced avocado, and a dollop of sour cream as desired.
  3. Serve warm and enjoy!

Notes

You can prepare the enchilada sauce from scratch or use a good quality store-bought version. For a spicier dish, add jalapeños or hot sauce to the beef filling.