Beef Enchiladas with Cheese

The smell of cumin and chili powder hitting hot beef still takes me back to my first apartment kitchen, where I discovered that the secret to restaurant style enchiladas was all about the sauce to filling ratio. I made the mistake of overstuffing my first batch, resulting in tortillas that burst open in the oven, but that messy dinner taught me everything I know about proper rolling technique. Now my family requests these enchiladas at least twice a month, and I have finally perfected the balance between tender tortillas and generous filling.

Last winter my sister came over during a snowstorm, and we made these enchiladas together while drinking wine and catching up. There is something so comforting about the rhythm of filling and rolling tortillas side by side, especially when the oven is warming up the kitchen. She still texts me every time she makes them now, usually asking how I get my cheese so perfectly golden on top.

Ingredients

• Ground beef: The foundation of our filling, brown it thoroughly for the best texture and flavor
• Onion and garlic: These aromatics create the savory base that makes the beef taste homemade
• Cumin and chili powder: The classic Mexican spice blend that gives enchiladas their signature warmth
• Smoked paprika: Adds a subtle smoky depth that sets this recipe apart from basic versions
• Flour tortillas: More pliable than corn, making them easier to roll without cracking
• Shredded cheddar: Sharp cheddar provides the best melting texture and tangy flavor
• Red enchilada sauce: The binding element that ties everything together with authentic flavor
• Fresh cilantro: A bright herbal finish that cuts through the rich cheese and beef

Instructions

Prepare the filling:

Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon until no pink remains, then add the onion and garlic to soften for a few minutes.

Add the spices:

Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for just one minute until fragrant and well combined with the beef mixture.

Set up your assembly station:

Spread a thin layer of enchilada sauce on the bottom of your greased baking dish to prevent sticking and keep tortillas moist during baking.

Roll the enchiladas:

Place about one third cup of beef filling down the center of each tortilla, add a sprinkle of cheese, roll tightly, and arrange seam side down in the dish.

Top and bake:

Pour remaining sauce evenly over all enchiladas, sprinkle generously with remaining cheese, and bake at 375°F for 20 to 25 minutes until bubbly.

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These enchiladas became my go to comfort food after a particularly tough week at work, when I needed something warm and familiar to lift my spirits. The first bite brought back all those cozy kitchen memories, reminding me why simple homemade food matters so much.

Making Ahead

You can assemble the entire dish up to 24 hours in advance, cover tightly with foil, and refrigerate until ready to bake. Add about 10 extra minutes to the baking time if cooking straight from the refrigerator.

Freezing Instructions

Wrap the assembled but unbaked dish tightly with plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

These enchiladas are substantial enough to stand alone, but a simple green salad with lime vinaigrette adds freshness to the meal. Mexican rice or refried beans turn this into a feast.

• Warm your serving plates in the oven for 5 minutes
• Set out extra hot sauce for spice lovers
• Serve with ice cold beer or sweet iced tea

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I hope these enchiladas become a regular comfort food in your home too, just as they have in mine.

Recipe FAQs

→ Can I make beef enchiladas ahead of time?

Yes, assemble the enchiladas completely and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

→ What type of cheese works best?

Sharp cheddar provides excellent flavor, but Mexican cheese blends, Monterey Jack, or queso quesadilla also melt beautifully and complement the seasoned beef filling.

→ Can I freeze these enchiladas?

Assemble and freeze before baking, wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.

→ How do I prevent tortillas from cracking?

Warm flour tortillas in the microwave for 15-20 seconds before rolling. This makes them pliable and less likely to tear during assembly.

→ What sides pair well with beef enchiladas?

Spanish rice, refried beans, fresh guacamole, or a crisp green salad with lime vinaigrette complement the rich flavors perfectly.

→ Can I use corn tortillas instead?

Absolutely. Lightly fry corn tortillas in hot oil for 10 seconds per side to soften them before filling. This creates a more traditional texture and flavor.