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Beef Enchiladas Recipe – Easy Cheesy Dinner for Busy Weeknights

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This easy beef enchiladas recipe features a creamy, flavorful beef filling wrapped in tender tortillas, topped with tangy enchilada sauce and a mountain of gooey melted cheese. Perfect for busy weeknights, it comes together in under an hour and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 oz cream cheese, softened
  • 1/4 cup water or beef broth
  • 8 small flour tortillas (8-inch, or use corn tortillas for gluten-free)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups red enchilada sauce
  • 1/4 cup chopped fresh cilantro (optional, for topping)
  • 1/4 cup sliced green onions (optional, for topping)
  • Sliced jalapeños (optional, for topping)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up until browned and crumbly. Drain excess fat if needed.
  3. Add chopped onion and cook for 3 minutes until soft.
  4. Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1-2 minutes.
  5. Pour in water or beef broth and stir in cream cheese. Reduce heat to medium and cook for 2 minutes until creamy but not soupy. Remove from heat.
  6. Warm tortillas: Stack on a plate, cover with a damp paper towel, and microwave for 30 seconds, or wrap in foil and warm in oven for 5 minutes.
  7. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish.
  8. Lay out a tortilla, spoon about 1/3 cup beef filling down the center, sprinkle with about 2 tbsp cheese, and roll up tightly. Place seam side down in the dish. Repeat with remaining tortillas and filling.
  9. Pour remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle with remaining cheddar and Monterey Jack cheese.
  10. Bake uncovered for 20-25 minutes, or until cheese is bubbly and lightly golden. If cheese browns too fast, loosely cover with foil for the last 10 minutes.
  11. Let cool for 5-10 minutes before serving. Top with cilantro, green onions, jalapeños, and a dollop of sour cream if desired.

Notes

For gluten-free, use corn tortillas and gluten-free enchilada sauce. Grate your own cheese for best melt. Don’t overfill tortillas to prevent bursting. Filling can be made ahead and refrigerated. Enchiladas freeze well before baking; bake from frozen, adding 10-15 minutes to bake time. Let filling cool slightly before rolling for even cooking. Top with your favorite garnishes and serve with rice, beans, or salad.

Nutrition

Keywords: beef enchiladas, easy enchiladas, cheesy beef enchiladas, Tex-Mex dinner, weeknight dinner, ground beef recipes, enchilada casserole, family dinner, freezer friendly, comfort food

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