What kind of tortillas work best for beef enchiladas?

Corn tortillas bring an authentic texture and flavor, but flour tortillas are softer and easier to roll. If you prefer a classic bite with a slight chew, go for corn; for a milder, flexible option, flour tortillas are ideal.

Can I substitute the beef for another protein?

Absolutely. Ground turkey, chicken, or even plant-based crumbles can replace the beef. You’ll just want to adjust the seasoning slightly to balance the flavor since leaner meats absorb spices differently.

How can I keep enchiladas from getting soggy?

Avoid soaking the tortillas in sauce before rolling. Instead, add just a light coating, assemble quickly, and bake uncovered for the last few minutes to let the top crisp up slightly.

Do ground beef enchiladas freeze well?

Yes, they’re excellent for freezing. Let them cool completely, wrap tightly in foil or freezer-safe containers, and freeze for up to three months. Reheat in the oven at 350°F until hot and bubbly.

Ground Beef Enchiladas – 5 Irresistible Reasons You’ll Love This Recipe

Description

If you’ve ever found yourself staring into the fridge at 6 p.m., wondering how to turn a pound of ground beef into something extraordinary, these Ground Beef Enchiladas are your answer. Imagine tender tortillas stuffed with savory, perfectly seasoned beef, smothered in rich enchilada sauce, and blanketed under a bubbling layer of melted cheese. It’s the kind of dinner that fills the kitchen with warmth and makes everyone rush to the table before you even call them.

Ingredients

Scale

1 lb lean ground beef (90–93 % lean for less grease)
1 small onion, finely diced
2 cloves garlic, minced
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
Salt and black pepper, to taste
8 flour or corn tortillas (6-inch size)
2 cups red enchilada sauce (store-bought or homemade)
1 ½ cups shredded cheddar or Mexican blend cheese
2 tbsp olive oil
Fresh cilantro, chopped
Sour cream or Greek yogurt
Diced avocado or guacamole
Lime wedges for serving

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Instructions

Heat olive oil in a skillet over medium heat, add diced onion, and cook until soft.
Add garlic and sauté for 30 seconds.
Stir in ground beef, cook until browned, and drain excess fat.
Add chili powder, cumin, smoked paprika, salt, and pepper; mix well.
Warm tortillas in a damp towel or dry skillet to make them pliable.
Pour a thin layer of enchilada sauce in the baking dish.
Spoon beef mixture and cheese into each tortilla, roll tightly, and place seam-side down.
Pour remaining sauce on top and sprinkle with the rest of the cheese.
Cover with foil and bake at 375°F for 20 minutes; uncover and bake 5–7 minutes until bubbly.
Let rest for a few minutes, garnish with cilantro, and serve with sour cream and lime.

Notes

For a creamier filling, mix in a spoonful of sour cream before rolling.
Add beans or corn to stretch the recipe.
Green enchilada sauce offers a tangier twist.
Freeze leftovers for up to 3 months and reheat covered in the oven.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 420
Sugar: 5
Sodium: 830
Fat: 24
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0.5
Carbohydrates: 28
Fiber: 3
Protein: 27
Cholesterol: 85