Beef Enchiladas with Cheese

Rainy Tuesday evenings were made for dishes like this. My roommate Sarah and I used to take turns hosting what we called comfort food night, and enchiladas always won the vote. Something about bubbling cheese and that rich red sauce filling the whole apartment just made everything feel right with the world.

The first time I made these for my family, my dad stood over the baking dish watching the cheese bubble. He confessed that enchiladas were actually his birthday dinner request every year growing up, but nobody in our family had ever attempted making them from scratch. Seeing his face when I pulled that bubbling pan from the oven.

Ingredients

• 1 lb ground beef: Choose 80/20 for the best flavor and moisture balance in the filling
• 1 small onion, finely chopped: Sweet yellow onions work beautifully here
• 2 cloves garlic, minced: Fresh garlic makes such a difference compared to powder
• 1 tsp ground cumin: This earthy spice is essential for authentic flavor
• 1 tsp chili powder: Use mild chili powder unless you want extra heat
• 1/2 tsp smoked paprika: Adds incredible depth and a subtle smokiness
• 1/2 tsp salt and 1/4 tsp black pepper: Season the beef generously
• 1/4 cup beef broth or water: Helps create a moist, flavorful filling
• 2 tbsp vegetable oil: For making the roux in the sauce
• 2 tbsp all-purpose flour: Thickens the sauce to perfect coating consistency
• 2 tbsp chili powder: This gives the sauce its signature red color
• 1 tsp ground cumin and 1 tsp dried oregano: Classic enchilada sauce spices
• 1/2 tsp garlic powder and onion powder: Build layers of flavor
• 1/4 tsp cayenne pepper: Optional if you like a little kick
• 2 cups chicken or vegetable broth: The base of your homemade sauce
• 1 can tomato sauce: Provides body and rich tomato flavor
• 8 small flour or corn tortillas: Corn is more traditional but flour stays pliable longer
• 2 cups shredded cheddar and 1 cup Monterey Jack: The blend melts perfectly
• Fresh cilantro and sour cream: For serving and bright contrast

Instructions

Preheat and prep your space:

Set your oven to 375°F and grab your largest skillet and a saucepan.

Brown the beef:

Cook the ground beef over medium heat for 5-6 minutes, breaking it apart with your spoon.

Add aromatics and spices:

Stir in onion and garlic for 2-3 minutes until fragrant, then add all your spices.

Simmer the filling:

Pour in the beef broth and let everything bubble together for 2 minutes.

Start the roux:

Heat oil in your saucepan, whisk in flour, and cook for 1 minute.

Build the sauce base:

Add all the sauce spices and cook 30 seconds until everything smells amazing.

Add liquids:

Gradually whisk in broth and tomato sauce, then season with salt and pepper.

Thicken the sauce:

Simmer for 5-7 minutes, whisking occasionally until it coats the back of a spoon.

Prep the baking dish:

Spread 1/2 cup sauce across the bottom of your greased 9x13 dish.

Warm the tortillas:

A quick 15 seconds in the microwave makes them flexible and less likely to crack.

Fill and roll:

Add 1/4 cup beef filling and some cheese to each tortilla, roll tight.

Arrange the enchiladas:

Place them seam-side down in the sauced baking dish.

Sauce and cheese:

Pour remaining sauce over all the enchiladas and top with remaining cheese.

Bake until bubbly:

20-25 minutes at 375°F until the cheese is golden and gorgeous.

Rest and serve:

Let them sit 5 minutes before serving with cilantro and sour cream.

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These enchiladas became my go-to for new neighbors and heartbroken friends alike. Something about the process of rolling each tortilla and tucking them into the dish feels like an act of care. Plus, that moment when you pull the bubbling pan from the oven is worth every minute of prep.

Making It Your Own

Ground turkey or chicken work perfectly if you prefer lighter meat. The first time I tried turkey, honestly, nobody noticed the difference. You can also add diced bell peppers or corn to the filling for extra texture and color.

Heat Level Adjustments

The recipe as written is pretty family-friendly. If you love spice like I do, add diced jalapeños to the beef or increase the cayenne. My brother-in-law throws in chopped chipotle peppers and claims it changed his life.

Make Ahead Magic

You can assemble the entire dish up to a day before baking and keep it covered in the fridge. Add about 5-10 minutes to the baking time if baking straight from the refrigerator.

• The sauce actually tastes better after it sits overnight
• Double the recipe and freeze one pan for later
• Cut your prep time by making sauce on the weekend

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There is something so deeply satisfying about homemade enchiladas bubbling away in the oven. Hope they bring your family as much comfort and joy as they have brought to mine over the years.

Recipe FAQs

→ What type of meat is best for this dish?

Ground beef works well, but you can substitute with ground turkey or chicken for a lighter option.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas are a great gluten-free alternative and provide an authentic texture.

→ How spicy is the red sauce?

The sauce has a mild to medium heat from chili powder and optional cayenne pepper, which can be adjusted to taste.

→ What cheeses are used in this dish?

Cheddar and Monterey Jack cheeses provide a creamy, melted topping with a balanced sharpness and mildness.

→ Can I prepare the filling ahead of time?

Yes, the beef filling and sauce can be made in advance and assembled just before baking for convenience.