Beef Enchiladas Classic Tex-Mex (Printable)

Soft corn tortillas filled with seasoned beef, topped with melted cheese and rich sauce for a classic Tex-Mex dish.

# What You'll Need:

→ Beef Filling

01 - 1 pound ground beef
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup tomato sauce

→ Enchilada Assembly

12 - 8 corn tortillas (6-inch)
13 - 1 1/2 cups enchilada sauce
14 - 1 1/2 cups shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese

→ Garnishes (optional)

16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 cup sour cream
18 - 1 small avocado, sliced
19 - 1/4 cup diced red onion

# How To Make:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
03 - Add minced garlic and sauté for 1 minute. Add ground beef and cook, breaking it up as it browns.
04 - Stir in cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 2 minutes until fragrant. Stir in tomato sauce and simmer on low for 5 minutes. Remove from heat.
05 - Wrap tortillas in a damp paper towel and microwave for 30 seconds or warm lightly in a skillet to make them pliable.
06 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
07 - Place 2 to 3 tablespoons of beef mixture onto each tortilla, sprinkle a little cheese, then roll tightly.
08 - Place rolled tortillas seam-side down in the baking dish.
09 - Pour remaining enchilada sauce evenly over tortillas. Sprinkle with remaining cheddar and Monterey Jack cheese.
10 - Bake for 20-25 minutes until cheese is melted and bubbling.
11 - Let cool for 5 minutes before serving. Garnish with cilantro, sour cream, avocado slices, and diced red onion as desired.

# Expert Tips:

01 -
  • The beef filling comes together in under 15 minutes, leaving you with more time to enjoy the company of whoever you're feeding
  • This dish actually tastes better when made ahead—the flavors mellow and marry together as it sits
  • There's something magical about pulling a bubbling, cheese-topped casserole from the oven that makes everyone feel celebrated
  • It feeds four people generously without requiring any fancy equipment or intimidating techniques
02 -
  • Warming your tortillas isn't optional—cold, firm tortillas will crack when you roll them and ruin the whole experience. I learned this the hard way on my first attempt
  • Using a sauce base in the bottom of the baking dish is the difference between dry enchiladas and luscious ones. Many recipes skip this step, and it shows
  • Your own freshly shredded cheese melts infinitely better than pre-shredded. The anti-caking agents in packaged cheese prevent that perfect, creamy melt you're after
  • If you make these a few hours ahead and refrigerate them before baking, add 5 to 10 minutes to the cooking time. Cold filling takes longer to heat through
03 -
  • Make the beef filling a day ahead and store it in the refrigerator. Then on cooking day, you only need to assemble and bake—this is a game-changer for weeknight entertaining
  • If your enchilada sauce seems thin or watery, reduce it gently in a saucepan for a few minutes before using. Thicker sauce creates better layering and prevents soggy tortillas
  • Room temperature or slightly warm filling rolls more easily than cold filling straight from the refrigerator. If you've made it ahead, let it sit out for 15 minutes before assembling

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