Beef Enchiladas with Cheese

I threw together my first batch of beef enchiladas on a Tuesday night when I had leftover taco meat and no plan. The sauce came together in one pan, the tortillas rolled easier than I expected, and twenty minutes later the kitchen smelled like a border town cantina. I've been hooked ever since.

The first time I made these for my neighbor, she asked if I'd ordered takeout. When I admitted I'd made the sauce from scratch, she looked at me like I'd performed magic. That moment sold me on never buying jarred enchilada sauce again.

Ingredients

• Ground beef (1 lb): Browns fast and soaks up spices beautifully, but shredded pot roast or leftover brisket works just as well if you have it.
• Onion and garlic: The foundation of the filling, cook them until soft and fragrant so they melt into the beef instead of staying crunchy.
• Cumin, chili powder, smoked paprika: This trio builds the warm, earthy backbone of Tex-Mex flavor without overwhelming heat.
• Vegetable oil (for sauce): Helps the flour toast evenly and creates a smooth roux that thickens the sauce without lumps.
• All-purpose flour: The secret to a silky, restaurant-style enchilada sauce that clings to every tortilla.
• Beef or chicken broth (2 cups): Use low-sodium so you control the salt, and whisk it in slowly to avoid clumps.
• Tomato paste: Just one tablespoon adds body and a hint of sweetness that rounds out the chili powder.
• Flour tortillas (8-inch): Soft and pliable, they roll without tearing, warm them for thirty seconds to make your life easier.
• Shredded cheddar cheese (2 cups): Melts into gooey golden perfection, or swap in a Mexican blend for extra flavor.
• Cilantro, jalapeños, sour cream, lime: Optional but worth it, they brighten every bite and give you something to argue about at the table.

Instructions

Preheat and prep:

Set your oven to 375°F and grease a 9x13-inch baking dish. This gives you time to cook without rushing later.

Cook the beef filling:

Heat oil in a large skillet, sauté the onions until soft, then add garlic for thirty seconds before browning the beef. Drain any excess fat, stir in your spices, and let everything cook together for one minute so the flavors bloom.

Make the enchilada sauce:

In a saucepan, heat oil and whisk in flour, cooking it for one minute until it smells toasty. Add your spices, then slowly whisk in broth and tomato paste, simmering until the sauce thickens and coats the back of a spoon, about six minutes.

Assemble the enchiladas:

Spread half a cup of sauce in the baking dish, warm your tortillas, then fill each with a quarter cup of beef and two tablespoons of cheese. Roll them seam-side-down, pour the remaining sauce over the top, and sprinkle with the rest of the cheese.

Bake until bubbly:

Slide the dish into the oven uncovered and bake for twenty to twenty-five minutes. You'll know it's ready when the cheese is melted, bubbling, and starting to brown at the edges.

Save

One Sunday I doubled the batch and froze half before baking. Three weeks later, when I had no energy to cook, I pulled them straight from the freezer to the oven and dinner was ready in forty minutes. That's when enchiladas became my secret weapon.

How to Make It Spicier or Milder

If you want heat, add a diced jalapeño to the beef filling or stir a teaspoon of cayenne into the sauce. For a milder version, skip the cayenne entirely and use mild chili powder. Taste the sauce before assembling and adjust from there.

Swaps and Substitutions

Ground turkey or chicken work great if you prefer lighter meat, and black beans or pinto beans make this vegetarian without losing any substance. Corn tortillas instead of flour will give you a gluten-free option, just warm them well so they don't tear when you roll.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave for ninety seconds, or warm the whole dish covered in a 350°F oven for fifteen minutes. Freeze assembled unbaked enchiladas for up to three months, then bake from frozen at 375°F for forty-five minutes covered, then fifteen uncovered.

• Top with fresh cilantro and a squeeze of lime right before serving for brightness.
• Serve with Mexican rice, black beans, or a simple side salad to round out the meal.
• If the sauce thickens too much while cooking, whisk in a splash of broth to loosen it.

Save

These enchiladas have become the meal I make when I want something comforting without spending hours in the kitchen. They're forgiving, flexible, and always disappear faster than I expect.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Ground beef or shredded cooked beef both provide tender texture and rich flavor, suitable for the filling.

→ Can I make the sauce spicier?

Yes, adding cayenne pepper or chopped green chilies to the filling increases heat without overwhelming the dish.

→ Are corn tortillas a good substitute?

Corn tortillas work well, especially for gluten-free options, offering authentic texture and taste.

→ How can I ensure the tortillas stay soft after baking?

Warming tortillas before assembling makes them pliable and helps retain softness when baked.

→ What cheeses complement this preparation?

Shredded cheddar or a Mexican cheese blend melt nicely, providing creamy, savory topping layers.