Description
These easy ground beef enchiladas are fast without tasting like it, simple without feeling plain, and have become a most-requested meal for new moms, potlucks, and nights when you just need dinner to work.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth or water
- 10–12 corn or flour tortillas (6-inch)
- 1 (28-ounce) can red enchilada sauce
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- 1/2 cup sour cream
- 2 tablespoons vegetable or canola oil
- Fresh cilantro, chopped (for topping)
- Diced tomatoes or pico de gallo (for topping)
- Sliced green onions (for topping)
- Extra sour cream for serving
- Sliced black olives (optional)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
- Cook the beef filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Season the meat: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef. Stir well. Pour in the beef broth (or water) and let it simmer for 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated. Remove from heat and let cool slightly, then stir in the sour cream.
- Prepare the tortillas: Heat vegetable oil in a small skillet over medium heat. Working one at a time, place a tortilla in the hot oil for 10-15 seconds per side until pliable (not crispy). Transfer to a plate lined with paper towels to drain. Repeat with all tortillas, adding more oil if needed.
- Assemble the enchiladas: Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly. Take one tortilla, place about 2-3 tablespoons of the beef mixture down the center, and sprinkle a little cheese on top. Roll it up tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly. Sprinkle the remaining shredded cheese over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. If desired, broil for 1-2 minutes for a browner top, watching closely.
- Rest and serve: Let the enchiladas rest for 5-10 minutes. Sprinkle with fresh cilantro and any other desired toppings. Serve hot with extra sour cream and lime wedges.
Notes
Lightly frying the tortillas before rolling prevents sogginess and adds texture. For best melting, shred cheese from a block. To make ahead, assemble without baking, cover, and refrigerate up to 24 hours or freeze for up to 3 months. If freezing, use slightly less sauce. Reheat in oven at 350°F for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 6
- Sodium: 890
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 4
- Protein: 28
Keywords: ground beef enchiladas, easy enchiladas, homemade enchiladas, beef enchiladas, quick dinner, weeknight dinner, Mexican casserole