Can I make ground beef enchiladas ahead of time?

Yes, you can assemble them a few hours ahead and keep them covered in the refrigerator. Just wait to add the final layer of sauce and cheese until right before baking so the tortillas don’t absorb too much moisture and turn mushy.

Why are my enchiladas coming out soggy on the bottom?

This usually means there was too much sauce in the pan or the beef released excess moisture while baking. You want a thin, even coating of sauce on the bottom, not a pool, and the beef should be cooked until no liquid remains before assembly.

Should I use corn or flour tortillas for ground beef enchiladas?

Both work, but they behave differently. Corn tortillas give a more traditional flavor and need proper warming to prevent cracking, while flour tortillas roll easily but soften faster and need careful sauce balance to avoid sogginess.

Can I freeze ground beef enchiladas?

Yes, they freeze well either baked or unbaked. Let them cool completely, wrap tightly, and freeze; when reheating, cover with foil so the tortillas heat through without drying out.

Is it normal for enchiladas to look loose right out of the oven?

Yes, that’s normal. The sauce and cheese need a few minutes to settle after baking, and they’ll firm up slightly as the pan rests, making the enchiladas easier to serve.

The Ultimate Ground Beef Enchiladas (Foolproof & Cheesy)

Description

These ground beef enchiladas are baked until bubbly with soft tortillas, rich red enchilada sauce, and melty cheese. Built with simple techniques that keep the filling juicy and the structure intact, they’re dependable Tex-Mex comfort food made for real home kitchens.

Ingredients

Scale

1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Salt, to taste
2 cups red enchilada sauce
2 cups shredded cheese blend
10 corn or flour tortillas
Cooking oil or spray, for warming tortillas

Cook Mode Keep your screen awake while you cook

Instructions

Brown the ground beef with the chopped onion until the meat is cooked through and no liquid remains, then stir in garlic, spices, and salt until fragrant.
Warm the tortillas until flexible so they roll without cracking.
Spread a thin layer of enchilada sauce in a baking dish to prevent sticking.
Fill each tortilla with beef, a small amount of sauce, and cheese, then roll snugly and place seam-side down in the dish.
Spoon remaining sauce evenly over the enchiladas and top with the remaining cheese.
Bake until the sauce bubbles around the edges and the cheese is fully melted, then rest briefly before serving.

Notes

Warm tortillas before filling to prevent cracking.
Do not overfill or the enchiladas may split while baking.
Let the pan rest for a few minutes after baking so the sauce can set.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 enchilada
Calories: 420
Sugar: 4
Sodium: 920
Fat: 24
Saturated Fat: 11
Unsaturated Fat: 11
Trans Fat: 1
Carbohydrates: 28
Fiber: 3
Protein: 24
Cholesterol: 85