There are nights for experimenting.
And there are nights when you just want something cheesy, saucy, warm and ridiculously satisfying.
Enter beef enchiladas.
These quick and easy homemade enchiladas are filled with seasoned ground beef, rolled into tortillas, covered in rich red enchilada sauce, topped with plenty of melted cheese, then finished with fresh cilantro, green onions and jalapeño.
They look impressive.
They taste like comfort food.
And they are very doable on a weeknight.
Serves: 4–6
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Ingredients
For Topping
Make the Beef Filling
Preheat the oven to 375°F.
Cook the ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft.
Add garlic, chili powder, cumin, smoked paprika, salt and pepper.
Cook for another 1–2 minutes until everything smells very good and everyone starts wandering into the kitchen.
Drain any excess fat.
Build the Enchiladas
Spread about ½ cup enchilada sauce across the bottom of a baking dish.
Warm the tortillas briefly so they are easier to roll.
Add a spoonful of beef and a little shredded cheese to each tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until the dish is full.
Sauce. Cheese. Bake.
Pour the remaining enchilada sauce over the tortillas.
Top generously with the remaining shredded cheese.
Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
Finish With Fresh Flavor
Top the enchiladas with:
Fresh cilantro
Sliced jalapeño
Green onions
Serve with lime wedges and sour cream if you like.
And yes, add extra sauce.
This is not the moment for restraint.
Make Them Even Easier
Short on time? Use store-bought enchilada sauce, pre-shredded cheese and leftover taco meat.
Want more heat? Add diced green chiles or chopped chipotle peppers to the beef.
Want them extra cheesy? You already know what to do.
