Beef Enchiladas Recipe

Introduction

These beef enchiladas are a comforting, cheesy Mexican classic that’s perfect for weeknight dinners or casual gatherings. With a flavorful blend of seasoned ground beef, creamy cheese, and rich enchilada sauce, they’re sure to please the whole family.

Ingredients

• 1.5 lbs ground beef
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 8 oz softened cream cheese
• 2 cups shredded Colby jack cheese, divided
• 1 – 10 oz can red enchilada sauce
• 1 – 28 oz can red enchilada sauce
• 10 medium-sized flour tortillas or 20 corn tortillas

Instructions

1. Step 1: In a large skillet, brown the ground beef over medium heat. Add salt, chili powder, cumin, paprika, and red pepper flakes, stirring to evenly season the meat. Cook until beef is fully browned and cooked through.
2. Step 2: Remove the skillet from heat, then stir in the softened cream cheese, 1 cup of shredded Colby jack cheese, and the 10 oz can of red enchilada sauce. Mix thoroughly until well combined and creamy.
3. Step 3: Warm the tortillas slightly to make them more pliable. Spoon the beef mixture onto each tortilla and roll it up. Arrange the filled tortillas seam-side down in a casserole dish.
4. Step 4: Pour the 28 oz can of red enchilada sauce evenly over the filled tortillas. Sprinkle the remaining 1 cup of shredded Colby jack cheese on top.
5. Step 5: Bake uncovered in a preheated oven at 400°F (200°C) for 20 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
6. Step 6: Serve the enchiladas with your favorite toppings like sour cream, shredded lettuce, or chopped tomatoes.

Tips & Variations

• For a spicier kick, add extra red pepper flakes or a dash of hot sauce to the beef mixture.
• Swap the ground beef for shredded chicken or turkey for a different protein option.
• Use corn tortillas for a more traditional flavor and gluten-free option.
• For creamier enchiladas, add some sour cream or Mexican crema into the beef filling mixture.
• Try topping with fresh cilantro and a squeeze of lime for added brightness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven method helps keep the texture better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare beef enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover, and refrigerate. Bake them when ready to serve, adding a few extra minutes to the baking time since they’ll be cold from the fridge.

What can I use if I don’t have cream cheese?

You can substitute cream cheese with sour cream or Mexican crema for a slightly different texture and tanginess. Alternatively, use ricotta cheese for a lighter option.

Beef Enchiladas Recipe

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These Beef Enchiladas are a comforting and flavorful Mexican-inspired dish featuring seasoned ground beef mixed with cream cheese and shredded Colby Jack, wrapped in soft tortillas, smothered in rich red enchilada sauce, and baked until bubbly and golden. Perfect for a family dinner or entertaining guests, they can be topped with your favorite garnishes such as sour cream, lettuce, and tomatoes.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Beef Mixture

• 1.5 lbs ground beef
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 8 oz softened cream cheese
• 1 cup shredded Colby Jack cheese (from the 2 cups total)
• 1 (10 oz) can red enchilada sauce

For Assembling and Topping

• 10 medium-sized flour tortillas or 20 corn tortillas
• 1 (28 oz) can red enchilada sauce
• 1 cup shredded Colby Jack cheese (remaining from the 2 cups total)

Optional Toppings

• Sour cream
• Shredded lettuce
• Chopped tomatoes

Instructions

1. Brown the Beef and Season: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Sprinkle in the salt, chili powder, cumin, paprika, and red pepper flakes. Continue cooking until the beef is fully browned and cooked through. Remove from heat.
2. Add Cream Cheese and Sauce: Stir the softened cream cheese, 1 cup of shredded Colby Jack cheese, and the 10 oz can of red enchilada sauce into the browned beef mixture until everything is well combined and creamy.
3. Fill Tortillas: Using the beef mixture as a filling, spoon portions into each of the 10 medium flour tortillas (or divide accordingly if using corn tortillas). Roll up the tortillas to enclose the filling.
4. Assemble in Baking Dish: Place the filled tortillas seam-side down in a casserole dish, arranging them snugly next to each other.
5. Top with Sauce and Cheese: Pour the 28 oz can of red enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining 1 cup of shredded Colby Jack cheese on top.
6. Bake: Preheat the oven to 400°F (204°C). Bake the casserole uncovered for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
7. Serve: Remove from oven and let cool slightly. Serve hot with your choice of toppings such as sour cream, shredded lettuce, and chopped tomatoes.

Notes

• You can substitute corn tortillas for flour tortillas if preferred, but corn tortillas may be more fragile and should be warmed prior to filling to avoid cracking.
• Adjust the amount of chili powder and red pepper flakes to control the level of spiciness.
• Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For extra flavor, add diced onions or garlic to the ground beef while browning.

Keywords: Beef Enchiladas, Mexican dinner, baked enchiladas, ground beef recipes, creamy enchiladas, comfort food