Beef Enchiladas Cheese Sauce (Print Page)

Seasoned beef and cheese wrapped in tortillas, baked with rich enchilada sauce for a golden, satisfying meal.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# Directions:

01 - Set oven temperature to 375°F.
02 - Warm a large skillet over medium heat. Add ground beef and cook, stirring and breaking apart, until browned, about 5 minutes.
03 - Incorporate chopped onion and minced garlic into the skillet; continue cooking 2 to 3 minutes until softened.
04 - Mix in cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant. Remove from heat.
05 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce evenly on the bottom.
06 - Place a tortilla flat, add about 1/3 cup beef mixture and 2 tablespoons shredded cheese in the center. Roll tortilla tightly and position seam-side down in the prepared dish. Repeat with remaining tortillas.
07 - Pour remaining enchilada sauce evenly over rolled tortillas and sprinkle with remaining cheese.
08 - Bake uncovered for 20 to 25 minutes until cheese is bubbly and golden.
09 - Allow to cool for 5 minutes. Garnish with chopped cilantro if desired and serve with sour cream.

# Expert Advice:

01 -
  • The beef stays tender and juicy, not dry or crumbly like some enchiladas can get.
  • You'll have dinner ready in under an hour, and it tastes like you've been cooking all day.
  • One pan feeds four people generously, making it perfect for weeknight dinners or casual gatherings.
02 -
  • Don't skip greasing the baking dish or spreading sauce on the bottom—enchiladas stick to bare ceramic and lose their appeal.
  • The five-minute cooling period after baking matters more than you'd think; it lets the cheese set slightly so everything holds together when you lift a piece.
03 -
  • Warm your tortillas slightly before rolling—either by steaming them or running them quickly over a gas flame—and they'll stay pliable and won't crack.
  • If your sauce is too thin, let it simmer in the pan for five minutes to concentrate before using; if it's too thick, thin it with a splash of chicken broth.
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