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Dinner · Weeknight-easy

Cheesy Beef Enchiladas saucy, melty and ready in 45 minutes

Seasoned ground beef and melty cheese rolled in soft flour tortillas, smothered in red enchilada sauce and baked under a thick layer of cheddar. A family dinner everyone digs into.

  • Makes8 enchiladas
  • Bake25 min at 375°F
  • Totalabout 45 minutes
Jump to recipe Tips & swaps
Cheesy beef enchiladas baked in red sauce under melted cheddar
Fresh from our ovenBubbly cheddar over every roll.
From the Whiskable Kitchen

Comfort food, rolled up

These enchiladas start with ground beef browned with onion and seasoned with garlic, chili powder and cumin. Green chiles, a little sauce and a cup of cheese go right into the filling, so every bite is saucy and cheesy.

Rolled in flour tortillas, covered in red enchilada sauce and more cheese, they bake under foil to heat through, then uncovered so the top turns bubbly and golden.

Pro tip: warm the tortillas for 20–30 seconds in the microwave before filling. Cold flour tortillas crack when you roll them.
Whiskable Kitchen recipe card for Cheesy Beef Enchiladas with ingredients and six steps
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The recipe

Cheesy Beef Enchiladas

Seasoned beef and cheese in flour tortillas, baked in red sauce under melted cheddar.

Batch size
Makes8 enchiladas
Prep15 min
Cook30 min
Oven375°F

Ingredients

The filling

Sauce & wraps

Cheese & toppings

Method

Filling

  1. Heat the oven to 375°F. Cook the beef and onion in a large skillet over medium-high heat, breaking up the meat, until browned, 7–8 minutes. Drain the fat.

  2. Add the garlic, chili powder, cumin and salt. Cook 1 minute.

  3. Stir in the green chiles, ½ cup of the enchilada sauce and 1 cup of the cheese. Take off the heat.

Fill and roll

  1. Spread ½ cup of sauce over the bottom of a 9×13-inch dish.

  2. Warm the tortillas 20–30 seconds in the microwave. Spoon about ⅓ cup of filling down the center of each, roll up tightly and place seam-side down in the dish.

Bake

  1. Pour the remaining sauce over the enchiladas and cover with the remaining 2 cups of cheese.

  2. Cover with foil and bake 15 minutes. Uncover and bake 10 minutes more, until the cheese is melted and bubbly.

  3. Rest 5 minutes, then serve with sour cream, cilantro and green onion.

Tips & swaps

Make it your way

Can I use corn tortillas?

Yes. Warm them first (they crack even more easily than flour), and expect to use 10–12 smaller ones. Corn tortillas give a more traditional, slightly chewier enchilada.

Can I add beans or swap the meat?

Stir a drained can of black or pinto beans into the filling to stretch it further. Shredded rotisserie chicken or ground turkey work in place of the beef.

How spicy are these?

Mild to medium, depending on your sauce. For more heat, use a hot enchilada sauce, add a diced jalapeño with the onion, or swap the green chiles for a hot variety.

Can I make them ahead?

Assemble, cover and refrigerate up to 1 day. Bake covered for 25 minutes, then uncovered for 10–15 minutes until hot and bubbly.

How do I store leftovers?

Refrigerate covered for up to 4 days, or freeze for up to 3 months. Reheat covered at 350°F until warmed through, about 20 minutes (longer from frozen).