Cheesy Beef Enchiladas

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Ingredients

For the enchiladas:

  • 10–12 flour or corn tortillas
  • 500 g (1 lb) ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1 small can diced green chiles, optional
  • 1 tablespoon olive oil

For the sauce:

  • 2 cups red enchilada sauce
  • ½ cup sour cream
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes.
  3. Add the garlic and ground beef. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
  4. Stir in chili powder, cumin, paprika, salt, pepper, and green chiles. Cook for another 1–2 minutes.
  5. In a bowl, combine the enchilada sauce, sour cream, cumin, and garlic powder until smooth.
  6. Spread a thin layer of sauce over the bottom of a 9×13-inch baking dish.
  7. Warm the tortillas briefly so they are flexible.
  8. Fill each tortilla with some of the beef mixture and a little shredded cheese. Roll tightly and place seam-side down in the baking dish.
  9. Pour the remaining sauce generously over the rolled tortillas.
  10. Sprinkle the remaining cheddar and Monterey Jack over the top.
  11. Cover loosely with foil and bake for 20 minutes.
  12. Remove the foil and bake for another 8–10 minutes, until the cheese is completely melted and bubbly.
  13. Let the enchiladas rest for about 5 minutes before serving.

Serving Ideas

Top with chopped green onions, fresh cilantro, diced tomatoes, avocado, or a spoonful of sour cream. Serve with Mexican rice, beans, or a simple salad.

Tips

For an especially creamy result, use a combination of cheddar and Monterey Jack. If you prefer a little heat, add jalapeños or a pinch of cayenne to the beef filling. You can also prepare the enchiladas ahead of time, refrigerate them covered, and bake when ready to serve.

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