Oh yes 😌 enchiladas—soft tortillas rolled around a savory filling, smothered in rich sauce and baked until bubbly. Classic Mexican comfort food!
🌯 Classic Cheese or Beef Enchiladas
Ingredients (4 servings / 8 enchiladas)
For the filling:
- 1 lb ground beef (or shredded chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper, to taste
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Other ingredients:
- 8 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1–2 cups shredded cheese for topping
- Optional: chopped cilantro, sour cream, sliced olives, or diced tomatoes
Instructions
- Prepare filling
- In a skillet, cook onion and garlic until soft.
- Add ground beef, breaking up with a spatula. Cook until browned and no longer pink.
- Stir in chili powder, cumin, salt, pepper, and ½ cup shredded cheese. Remove from heat.
- Assemble enchiladas
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with a spoonful of meat mixture and roll tightly. Place seam-side down in the dish.
- Top & bake
- Pour remaining enchilada sauce over tortillas.
- Sprinkle with remaining shredded cheese.
- Bake 20–25 min until cheese is melted and bubbly.
- Serve
- Garnish with cilantro, sour cream, olives, or diced tomatoes. Serve hot.
Pro Tips
- Cheese options: Mix cheddar and Monterey Jack for best melt and flavor.
- Extra saucy: Pour extra enchilada sauce over before baking.
- Make ahead: Assemble in advance, cover, and refrigerate until baking.
- Vegetarian option: Swap meat for black beans, corn, or sautéed veggies.
I can also give you a green enchilada (salsa verde) version, a slow cooker enchilada casserole, or a chicken enchilada version 😏.
Do you want one of those variations?
