Description
These beef enchiladas are pure comfort food, showcasing tender seasoned beef enveloped in warm tortillas and smothered in a rich, flavorful sauce. They’re a classic for a reason — every bite is a delightful combination of savory beef, melty cheese, and comforting textures.
Ingredients
1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
1 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1 1/2 pounds (24 ounces) lean ground beef
1 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can diced green chiles
fine sea salt and freshly-cracked black pepper
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
2 tablespoons taco seasoning
toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Instructions
Prepare the enchilada sauce.
Saut the beef filling by heating oil in a pan, then sauting onion and garlic. Add the ground beef and cumin, cooking until browned, and then stir in the beans and green chiles. Season with salt and pepper.
Preheat oven to 350F (180C). Spread sauce in a baking dish.
Assemble enchiladas by laying out tortillas, spreading sauce, adding beef filling and cheese, and rolling. Place in the baking dish. Cover with remaining sauce and cheese.
Bake uncovered for 20 minutes, or until cooked through.
Serve hot with your favorite toppings.
Notes
Don’t skip warming the tortillas— it makes them much easier to work with.
If you want a crispier texture, lightly pan-fry the tortillas in a little oil before filling them.
For neater rolling, don’t overfill the tortillas.
Let the enchiladas rest for a few minutes after baking before serving, so they hold their shape.
You can also add a layer of cheese inside the tortillas before rolling— this will result in extra cheesy enchiladas!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican