If you’re craving a comforting, flavorful meal that feels like a warm hug on a plate, look no further than this **Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe**. This dish perfectly balances savory spiced beef, gooey melted cheese, and a rich, tangy enchilada sauce that wraps everything together in a soft tortilla. Whether it’s a weeknight family dinner or a casual get-together with friends, these enchiladas always bring smiles and second helpings at the table.
Ingredients You’ll Need
All you need are a handful of basic, pantry-friendly ingredients that come together to create a symphony of flavors and textures. Each element plays a crucial role from tender ground beef to the vibrant homemade enchilada sauce that sets this dish apart.
- Ground beef (1 lb): The hearty base providing rich, meaty flavor and a satisfying protein boost.
- Small onion, finely chopped: Adds sweet, aromatic depth and a bit of crispness to the filling.
- Garlic cloves, minced (2): Infuses subtle heat and umami to elevate the beef.
- Chili powder (1 tsp): Brings warmth and a mild kick that’s essential for that classic enchilada taste.
- Cumin (1 tsp): Offers earthy, nutty notes that complement the chili powder perfectly.
- Paprika (½ tsp): Adds a gentle smokiness and a lovely color to the filling.
- Salt (½ tsp) and black pepper (¼ tsp): Season everything evenly for balanced flavor.
- Shredded cheddar or Monterey Jack cheese (1 cup + 1½ cups): Provides creamy, melty goodness both inside and on top.
- Flour tortillas (8 medium): Soft wraps that hold the filling together with the perfect chewy texture.
- Enchilada sauce (2 cups): Whether homemade or store-bought, it’s the vibrant, tangy heart of the dish.
- Chopped cilantro: Fresh herbal brightness for garnishing.
- Sliced green onions: Adds crisp, mild onion flavor and color.
- Sour cream: Creamy coolness to contrast the spices.
- Diced avocado: Silky richness that rounds out each bite beautifully.
How to Make Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe
Step 1: Prepare the Filling
Start by heating a skillet over medium heat and adding the ground beef. Brown it thoroughly while breaking it into small crumbles, which helps the beef cook evenly and soak up the spices. Once browned, drain any excess fat to keep the filling rich but not greasy. Then, toss in the finely chopped onion and minced garlic, cooking just long enough for them to soften and release their amazing aromas.
Step 2: Spice It Up
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper, stirring to coat the beef mixture. These spices bring layers of flavor that make the enchiladas truly outstanding. Let everything cook together for a couple more minutes so the flavors meld perfectly.
Step 3: Add Cheese to the Filling
Remove the skillet from the heat and stir in 1 cup of shredded cheese. This ensures every bite of filling has that cheesy moistness we all love. The cheese also helps bind everything so it holds together nicely once rolled inside the tortillas.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread ½ cup of enchilada sauce evenly on the bottom of the dish to prevent sticking and add moisture from below. Then, carefully spoon 2-3 tablespoons of the beef and cheese filling onto each tortilla, roll them tightly, and place them seam-side down in the dish. This step is all about building those beautiful layers that make enchiladas so irresistible.
Step 5: Top and Bake
Pour the remaining enchilada sauce generously over the rolled tortillas, making sure they’re nicely coated to soak up all that saucy goodness. Sprinkle the remaining 1½ cups of shredded cheese on top — the layer that will bubble and brown beautifully in the oven. Bake uncovered for 20-25 minutes until the cheese is melted, gooey, and just starting to turn golden.
Step 6: Garnish and Serve
Once out of the oven, let the enchiladas rest for about 5 minutes — this brief wait lets everything set for easier slicing and serving. Then, add your favorite toppings like fresh cilantro, sliced green onions, dollops of sour cream, or creamy diced avocado to add freshness and a cool contrast. Now your Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe are ready to delight!
How to Serve Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe
Garnishes
The finishing touches are where you can get creative. A sprinkle of chopped cilantro bursts with herbal flavor, while sliced green onions add crunch and brightness. Don’t forget a swirl of sour cream or chunks of creamy avocado – these cool complements provide a soothing balance against the bold spices in the enchiladas.
Side Dishes
To accompany your cheesy beef enchiladas, consider a fresh Mexican-style salad with crisp lettuce, tomatoes, and a zesty lime dressing. Refried beans or Spanish rice make fantastic, hearty sides that soak up extra sauce. Even simple corn on the cob with a squeeze of lime and sprinkle of chili powder brings vibrant flavor and texture to the plate.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins or muffin tins to create “enchilada cups” perfect for parties or smaller servings. You can also layer the filling and sauce in a casserole dish for a quick enchilada bake without rolling tortillas. Either way, the vibrant, cheesy layers will shine and satisfy every time.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next day’s meal just as delicious, if not better!
Freezing
To freeze, assemble the enchiladas but don’t bake. Wrap the dish tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and bake as usual for a convenient, crowd-pleasing meal.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes until warmed through and the cheese is bubbly again. Alternatively, microwave individual servings covered with a damp paper towel to keep them moist and prevent drying out.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas bring a traditional flavor and make for a slightly firmer texture. Just warm them slightly before rolling so they don’t crack.
Is it necessary to make homemade enchilada sauce?
While homemade enchilada sauce adds freshness and the ability to adjust spices to taste, high-quality store-bought sauces are a great time-saving alternative that still deliver fantastic flavor.
Can I substitute ground beef with another protein?
Yes, ground turkey or chicken work well for a lighter version, or you could even use seasoned black beans for a vegetarian twist.
How spicy are these enchiladas?
This recipe is mildly spiced to appeal to a wide range of palates, but you can easily adjust the chili powder or add a pinch of cayenne to ramp up the heat.
What cheese blend works best?
A mix of cheddar and Monterey Jack gives the perfect melt and flavor balance, but feel free to experiment with pepper jack for some heat or queso fresco for a traditional touch.
Final Thoughts
Sharing this **Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe** is like passing along a little piece of joy. It’s comforting, satisfying, and packed with flavor that’s guaranteed to become a household favorite. So grab your ingredients and dive into making this delicious meal — your taste buds will thank you!
Print
Cheesy Beef Enchiladas with Homemade Enchilada Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These delicious Beef Enchiladas combine seasoned ground beef, melted cheese, and warm tortillas baked in a rich enchilada sauce. Perfectly spiced and topped with fresh garnishes like cilantro and avocado, this easy 40-minute recipe serves 8 and makes a comforting and crowd-pleasing meal.
Ingredients
For the Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
For Assembly
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
For Garnish
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain excess fat to keep the filling lean.
- Cook Aromatics and Season: Add finely chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in chili powder, cumin, paprika, salt, and black pepper. Cook the mixture for another 1-2 minutes to blend the spices thoroughly.
- Add Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese into the beef mixture for added creaminess and flavor.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and facilitate cleanup.
- Layer Sauce: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish as the base layer.
- Assemble Enchiladas: Spoon 2-3 tablespoons of the beef filling into each flour tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish on top of the sauce layer.
- Add Toppings: Pour the remaining enchilada sauce over the rolled tortillas, ensuring an even coverage. Sprinkle the top with the remaining 1½ cups of shredded cheese to melt and create a bubbly, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and lightly browned on top.
- Garnish and Serve: Let the enchiladas rest for 5 minutes after baking to set. Garnish with chopped cilantro, sliced green onions, sour cream, and diced avocado as desired before serving.
Notes
- You can substitute flour tortillas for corn tortillas if preferred, but flour hold the filling better without tearing.
- For a spicier dish, add cayenne pepper or use a spicy enchilada sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Make it ahead by assembling the enchiladas and refrigerating before baking; add a few extra minutes to the bake time if baking from chilled.
