Baked Beef and Cheese Enchiladas

There’s nothing cozier to me than a pan of bubbling enchiladas sliding out of the oven on a blustery night. The smell of melted cheese and warm spices wrapping the whole house in a hug—now that’s comfort food at its best. I grew up on simple weeknight dinners that tasted like home, and these baked beef and cheese enchiladas are my grown-up version of that same warm feeling. They’re saucy, slightly crisp at the edges, and forgiving when life gets chaotic (or when you forget to thaw the frozen corn). Pull on an apron, turn the oven to cozy mode, and let me walk you through a recipe that’s hearty, comforting, and impossibly easy to share.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe hits the trifecta: savory seasoned beef, melty cheese, and a bright, tangy sauce. It gives you gooey centers, slightly crisped tortilla edges, and a saucy top that soaks into every bite. It’s forgiving for busy weeknights, feeds a crowd without fuss, and tastes like something your neighbor begged you for seconds of—seriously, it’s so easy even your oven can’t mess it up. The textures (creamy, gooey, and a little chewy) and the warm, smoky aroma make it hard to stop at one.

Ingredients

For the Main Dish:

• 1 lb ground beef (80/20 for flavor)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional, but yummy)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (8 oz) can tomato sauce
• 1/2 cup beef broth (or water)
• 10–12 flour tortillas, 8-inch size (corn works but handle gently)
• 2 cups shredded cheddar or Mexican cheese blend
• 2 tbsp vegetable oil (for softening tortillas)

For the Sauce / Garnish (if applicable):

• 1 (10 oz) can red enchilada sauce (mild or hot, your call)
• 1/2 cup sour cream or plain Greek yogurt (optional, to dollop)
• 1/4 cup chopped fresh cilantro (for garnish)
• 2 green onions, sliced
• 1 lime, cut into wedges
• Optional: sliced jalapeño, avocado slices, or pickled red onions

How I Make It

Step 1:

I start by preheating the oven to 375°F. Heat a large skillet over medium-high heat and add the 1 lb ground beef. I break it up with my spatula and let it sizzle until it browns—listen for that satisfying pop and smell the meaty aroma. Drain excess fat if needed, then add the chopped onion and cook until translucent, about 3–4 minutes. Toss in the garlic, chili powder, cumin, smoked paprika, salt, and pepper and stir for 30 seconds until fragrant.

Step 2:

Pour in the tomato sauce and beef broth, then simmer for 3–4 minutes to thicken slightly. Taste and adjust seasoning—if it needs a lift, a tiny splash of vinegar or a pinch of sugar balances it. While the filling cools for a minute, warm your tortillas so they don’t tear: brush each with a little vegetable oil and heat quickly in a dry skillet for 20 seconds per side, or wrap them in a damp towel and microwave 30 seconds. Soft tortillas roll better and look prettier after baking.

Step 3:

Spoon about 2–3 tablespoons of the beef mixture down the center of a tortilla, add a sprinkle of cheese, then roll snugly and place seam-side down in a 9×13-inch baking dish. Repeat until the dish fills—aim for 10–12 enchiladas. Pour the can of enchilada sauce over the top, making sure the sauce covers most of the tortillas so they soak and stay tender. Sprinkle the remaining 1 cup of cheese on top (save a little for garnish if you like a melty crown).

Step 4:

Bake uncovered at 375°F for 20–25 minutes until cheese bubbles and edges get golden and slightly crisp. You’ll hear the gentle bubbling and smell a toasty, cheesy perfume. If you love a little extra char, broil 1–2 minutes—watch it like a hawk because it goes from golden to burnt fast.

Step 5:

Remove the enchiladas and let them rest 5 minutes (this helps the filling set). Dollop with sour cream, scatter cilantro and green onions, squeeze fresh lime, and add sliced avocado or jalapeño if you’re feeling fancy. Cut into portions and serve warm—watch everyone go back for seconds.

Pro Tips

• Warm tortillas make rolling easier—microwave them wrapped in a damp towel for 30–45 seconds.
• If your filling seems watery, simmer it a bit longer; you want it saucy but not soupy so the enchiladas hold together.
• Use a cheese blend for better melt and flavor: part cheddar, part Monterey Jack or Oaxaca if you can find it.
• Make ahead: assemble in the pan, cover, and refrigerate up to 24 hours before baking—add 5–10 minutes to bake time if baking straight from cold.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or chicken for a lighter version—expect slightly less fat and adjust seasoning.
• For a vegetarian version, use sautéed mushrooms + black beans or lentils instead of beef.
• Use corn tortillas for gluten-free; brush them lightly with oil and warm before rolling to prevent cracking.
• Dairy-free option: replace cheese with dairy-free shredded cheese and use coconut or soy-based yogurt instead of sour cream—texture will be slightly different but still tasty.

Variations & Tips

• Spicy: add chopped canned chipotle or hot enchilada sauce and sliced jalapeños for heat.
• Green enchilada twist: use green salsa or tomatillo sauce and swap cheddar for Monterey Jack.
• Kid-friendly: leave out jalapeños and use mild sauce; kids love extra cheese and less spice.
• Tex-Mex bake: add a layer of refried beans on each tortilla before the beef for extra creaminess.
• Creative twist: fold in a bit of cooked corn and diced red bell pepper into the filling for color and sweetness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours. When ready, bake at 375°F for an extra 5–10 minutes to compensate for the chill. You can also freeze the unbaked pan (wrap well) for up to 2 months—thaw overnight before baking.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large roasting pan; baking time stays similar but check after 20 minutes and add time if needed until bubbly and golden.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbly sauce and melted, slightly golden cheese with crisped edges. The internal filling should be hot—aim for steaming centers and a cheese-top that jiggles a little but holds together.

What if I don’t have ingredient X?

No panic. No tomato sauce? Use an extra half cup of enchilada sauce plus a splash of water. No fresh cilantro? A squeeze of lime and extra green onion brightens things up.

How I Like to Serve It

I serve these enchiladas with a simple side salad, tortilla chips, and a cold cerveza or sparkling water with lime. They work for weeknight dinners, weekend potlucks, or a cozy solo meal when you want leftovers that reheat like a dream. In colder months they feel like a hug; in summer I lighten the plate with a citrusy slaw.

Notes

• Store leftovers tightly covered in the fridge up to 4 days; reheat covered at 350°F for 12–15 minutes or microwave individual portions.
• Ground beef should reach a safe internal temp of 160°F when fully cooked.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!