Description
Fast, cozy Tex-Mex comfort: warm tortillas wrapped around a savory spiced ground-beef filling, smothered in red enchilada sauce, and baked under a bubbly, golden blanket of cheese.
Ingredients
1 lb (450 g) lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
8 flour or corn tortillas
2 cups (480 ml) red enchilada sauce (store-bought or homemade)
1 cup (110 g) shredded cheddar or Monterey Jack
Sour cream, for serving (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
Cook filling: In a skillet over medium heat, brown the ground beef with diced onion, 5–7 minutes. Stir in garlic, cumin, and chili powder; cook 1 minute until fragrant. Remove from heat.
Prep tortillas: Warm tortillas until pliable (briefly in a dry skillet or microwave). For corn tortillas, you can dip each in a little warm sauce to soften.
Assemble: Spoon some beef mixture down the center of each tortilla, roll up, and place seam-side down in the baking dish.
Sauce & cheese: Pour enchilada sauce evenly over the rolls and sprinkle cheese on top.
Bake 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
Serve hot with sour cream (optional) and your favorite toppings.
Notes
- Corn tortillas: Warm and lightly dip in sauce before rolling for tenderness and flavor.
- Bean boost: Fold 1 cup black beans or refried beans into the beef to stretch the filling.
- Green chile: Swap red sauce for green and add a small can diced green chiles to the skillet.
- Extra cheesy: Mix cheddar and Monterey Jack (or pepper jack) for a gooey top.
- Spicy kick: Add a pinch of cayenne to the filling and finish with sliced jalapeños.
- Lighter option: Use 93% lean beef and part-skim cheese, or go half beef, half finely chopped mushrooms.
- Make-ahead: Assemble up to 24 hours ahead; bake from cold and add a few minutes.
- Storage: Refrigerate 3–4 days. Reheat covered at 350°F/175°C for 15–20 minutes or microwave portions 45–60 seconds, then broil briefly to re-melt cheese. Freeze baked or unbaked up to 3 months; thaw overnight before reheating/baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas (1/4 of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 1280 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 105 mg