Beef Enchiladas with Cheese

The smell of cumin and chili powder hitting hot beef still stops me in my tracks every single time. I first made enchiladas on a rainy Tuesday when my roommate complained about takeout fatigue, and we ended up eating straight from the pan with forks. Something about bubbling cheese and that rich red sauce makes ordinary dinner feel like a celebration.

My neighbor knocked on my door while these were baking once and actually asked if she could stay for dinner. Now whenever I make them, she shows up with her own sour cream.

Ingredients

• 1 lb (450 g) ground beef: The foundation that soaks up all those spices and becomes something incredible
• 1 small onion, finely chopped: Adds sweetness that balances the heat from the spices
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 tsp ground cumin: That earthy flavor that makes it taste like enchiladas
• 1 tsp chili powder: Build the base of that red sauce flavor profile
• 1/2 tsp smoked paprika: Deepens the color and adds subtle smokiness
• 1/2 tsp salt: Brings everything together
• 1/4 tsp black pepper: Just enough warmth to wake up your palate
• 8 medium flour tortillas (8-inch/20 cm): Soft pliable tortillas roll without cracking
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives the best melt and flavor
• 1 can (15 oz/425 g) enchilada sauce (red): Store bought works perfectly or use your favorite homemade
• 1/4 cup (60 ml) chopped fresh cilantro (optional): Bright herbaceous finish cuts through the richness
• 1/2 cup (120 ml) sour cream: Cool creamy contrast to the spicy sauce

Instructions

Preheat and prep your oven:

Get your oven to 375°F (190°C) so everything is ready when your filling is done.

Brown the beef:

Cook the ground beef in a large skillet over medium heat for about 5 minutes breaking it up with a spoon.

Add aromatics:

Stir in the onion and garlic and cook 2 to 3 minutes until softened and fragrant.

Season the filling:

Add cumin chili powder smoked paprika salt and pepper cooking for 1 minute until the spices bloom and smell amazing.

Prepare the baking dish:

Grease a 9x13-inch (23x33 cm) baking dish and spread 1/2 cup (120 ml) enchilada sauce across the bottom.

Roll the enchiladas:

Place about 1/3 cup beef mixture and 2 tbsp cheese down the center of each tortilla roll tightly and place seam side down.

Sauce and cheese:

Pour remaining sauce over the enchiladas and sprinkle with the rest of the cheese.

Bake until bubbly:

Bake uncovered for 20 to 25 minutes until the cheese melts and turns golden.

Rest and serve:

Let cool for 5 minutes then top with cilantro and serve with sour cream.

Save

These became my go to comfort food the winter I lived alone and needed something that felt like a hug.

Making It Your Own

I have learned that the best recipes are the ones you make work for what is in your kitchen. These enchiladas are incredibly forgiving and welcoming to substitutions.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness. Mexican rice or refried beans on the side make it a complete meal.

Storage and Leftovers

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F (175°C) until hot throughout.

• Freeze assembled unbaked enchiladas for up to 3 months
• Thaw overnight in the refrigerator before baking
• Add 10 extra minutes to baking time if baking from frozen

Save

There is something deeply satisfying about pulling a bubbling pan of enchiladas from the oven.

Recipe FAQs

→ What spices are used in the beef filling?

The beef mixture is seasoned with ground cumin, chili powder, smoked paprika, salt, and black pepper to create a flavorful base.

→ Can I substitute flour tortillas with corn tortillas?

Yes, corn tortillas can be used as a gluten-free alternative; just ensure the enchilada sauce is gluten-free as well.

→ How long should the enchiladas be baked?

Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and golden on top.

→ Can I add extra ingredients to the filling?

Absolutely, adding black beans or corn can increase texture and flavor, and chopped jalapeños can add a spicy kick.

→ What side dishes pair well with beef enchiladas?

A light Mexican lager or a fruity red wine like Zinfandel complements the rich, spiced filling perfectly.