Beef Enchiladas with Cheese

The first time I made enchiladas was during a rainy Tuesday when I needed something that felt like a hug. My grandmother had mentioned that the secret was in the sauce-to-filling ratio, and she was right. I've since learned that everyone has an opinion about corn versus flour tortillas, but honestly, use what your family loves. There's something magical about pulling that bubbling dish from the oven, watching the cheese stretch as you serve it. These enchiladas have become my go-to when friends say they're coming over and I haven't planned anything elaborate.

Last winter, my neighbor Sarah came over during a snowstorm and we ended up making a triple batch. She had never rolled an enchilada before, and by the sixth one, she was already talking about variations she wanted to try. We stood at the counter, steam rising from the skillet, while she told me about her grandmother's version that used dried chiles instead of powder. The house smelled so incredible that another neighbor actually knocked on the door to ask what we were cooking.

Ingredients

• 1 lb ground beef: I prefer 85/15 for the best flavor, but leaner works if you drain the excess fat
• 1 small onion, finely chopped: Yellow onions sweeten as they cook, creating a perfect base
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, don't use the jarred stuff
• 1 tsp ground cumin: This is what gives it that authentic enchilada flavor
• 1 tsp chili powder: Not spicy, just deep and earthy
• 1/2 tsp smoked paprika: My secret ingredient for that restaurant-quality depth
• 1/2 tsp salt: Adjust based on your enchilada sauce's sodium level
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 8 medium flour tortillas: Room temperature tortillas roll without cracking
• 2 cups shredded cheddar cheese: A Mexican blend works wonderfully too
• 1 can red enchilada sauce: Use your favorite brand or make your own if you're feeling ambitious
• 1/4 cup chopped fresh cilantro: Brightens up the rich, cheesy finished dish
• 1/2 cup sour cream: The cool creaminess balances everything perfectly

Instructions

Get your oven ready:

Preheat to 375°F and grab your 9x13 baking dish

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it up until it's beautifully browned

Add aromatics:

Toss in the onion and garlic, cooking until they soften and your kitchen smells amazing

Season the filling:

Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for just one minute until fragrant

Prep the pan:

Lightly grease your baking dish and spread a thin layer of enchilada sauce on the bottom

Roll the enchiladas:

Place beef mixture and cheese down the center of each tortilla, roll tightly, and arrange seam-side down

Sauce and cheese:

Pour remaining sauce over the top and sprinkle with all that gorgeous cheese

Bake to perfection:

Bake uncovered for 20 to 25 minutes until you see bubbling sauce and golden cheese

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My daughter now asks for these on her birthday instead of cake. She started helping me roll them when she was six, her small hands carefully tucking in the edges. Now she's better at getting the seams tight than I am. Last week she made them entirely by herself while I sat at the island with a cup of coffee, watching. She added extra cheese, naturally, and they were perfect.

Making It Your Own

Sometimes I'll add a can of black beans or corn to the beef mixture for extra texture. My brother-in-law insists on adding diced green chilies, and honestly, he's onto something. The beauty of this recipe is how forgiving it is, you can adapt it to what your family enjoys most.

The Sauce Situation

Store-bought sauce works absolutely fine, especially on busy weeknights. When I have time, I simmer tomato sauce, broth, and spices together, but the difference isn't so drastic that it's worth stressing over. The real magic happens when everything bakes together anyway.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness nicely. Mexican rice or refried beans make it a complete meal that never fails to satisfy. Some nights we just eat them straight from the dish, standing around the island while the cheese is still melty.

• Serve with ice-cold beer or sparkling water with lime
• Hot sauce on the table lets everyone customize their heat level
• Warm your plates in the oven for a restaurant-worthy touch

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However you make them, these enchiladas have a way of bringing people together. There's just something about pulling that bubbling, cheesy dish from the oven that feels like home.

Recipe Questions & Answers

→ What spices enhance the beef filling flavor?

Ground cumin, chili powder, smoked paprika, salt, and black pepper create a balanced, smoky, and mildly spicy flavor in the beef mixture.

→ Can I substitute flour tortillas for corn tortillas?

Yes, corn tortillas can replace flour to suit gluten-free preferences, but ensure the sauce is also gluten-free for safe substitution.

→ How long should the dish be baked?

Bake uncovered at 375°F (190°C) for 20 to 25 minutes until the cheese is melted, bubbly, and turning golden.

→ What can I add to increase filling texture?

Adding black beans or corn to the seasoned beef mixture introduces extra texture and flavor variety.

→ What accompaniments pair well with this dish?

A light Mexican lager or a fruity red wine such as Zinfandel complements the rich, savory flavors beautifully.