Description
Delicious and cheesy ground beef enchiladas baked to perfection with a flavorful blend of spices and topped with melted cheddar and Monterey Jack cheeses. This easy Mexican-inspired dish is perfect for a family dinner, served with optional sour cream and jalapeños for an extra kick.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup enchilada sauce
- 1/2 cup tomato sauce
Enchiladas & Topping
- 1 cup enchilada sauce
- 8 flour or corn tortillas
- 2 cups shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro for garnish
Optional Serving
- Sour cream
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef along with the finely chopped onion and minced garlic. Stir frequently until the beef is browned and the onion has softened. Drain the excess fat to keep the dish from becoming greasy.
- Season the Mixture: Add chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well to evenly distribute the spices. Pour in 1/2 cup of enchilada sauce and 1/2 cup of tomato sauce, then reduce heat and let it simmer gently for 5 minutes to meld flavors.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon about 1/4 cup of the beef mixture onto each tortilla. Sprinkle each with 2 tablespoons of shredded cheddar cheese and a little Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheese on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is thoroughly melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro. Serve hot with optional sour cream and sliced jalapeños for added creaminess and heat.
Notes
- These enchiladas can be made ahead of time and refrigerated for up to 24 hours before baking to save time on busy days.
- For extra flavor and heat, add a small can of diced green chilies to the beef mixture when cooking.
- Corn tortillas work best if they are lightly warmed before assembling to prevent cracking when rolled.
