Classic Beef Enchiladas
These beef enchiladas are individual flour-tortilla rolls filled with seasoned ground beef, baked under red sauce and melted cheese, then topped with pico de gallo, sour cream, and cilantro. The tortillas should be tender and saucy, with the beef filling moist but not greasy.
Two steps make assembly easier: drain the browned beef before adding sauce, and warm the tortillas just before rolling so they bend without cracking. A thin layer of sauce beneath the rolls and an uncovered bake keep the pan saucy without leaving the enchiladas in a deep pool of liquid.
Ingredients for Classic Beef Enchiladas
- 1 lb ground beef, preferably 85–90% lean (450g)
- 1/2 cup finely diced yellow onion (80g)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt, or to taste
- 2 cups red enchilada sauce, divided (480g)
- 8 soft flour tortillas, about 8 inches each
- 2 cups freshly shredded Monterey Jack or Mexican-blend cheese, divided (225g)
- 1 cup pico de gallo (180g)
- 1/2 cup sour cream (120g)
- 1/4 cup loosely packed fresh cilantro leaves
Freshly shredded cheese tends to melt more smoothly than pre-shredded cheese. Corn tortillas can replace flour tortillas, but they need careful warming and may crack more readily.
How to Make Classic Beef Enchiladas
- Prepare the dish: Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce over the bottom of a 9-by-13-inch baking dish. Lightly coat the bottom without flooding it.
- Cook the beef: Cook the ground beef and onion in a large skillet over medium heat for 8–10 minutes, breaking the beef into small crumbles, until the beef is no longer pink and the onion has softened. If the beef is very lean and sticks to the skillet, add a little neutral oil. Stir in the garlic, chili powder, cumin, and salt; cook briefly until fragrant. Drain off excess fat.
- Finish the filling: Remove the skillet from the heat. Stir 1/2 cup enchilada sauce and 1/2 cup cheese into the beef. The filling should hold together without looking soupy.
- Warm the tortillas: Warm them briefly in the microwave under a damp paper towel or in a dry skillet over low heat. Work in batches and keep the warm tortillas covered with a clean towel. They should bend easily without becoming crisp or dry.
- Fill and roll: Divide the beef mixture among the tortillas. Roll each one snugly without overfilling, then place it seam-side down in the dish. Arrange the rolls in a single layer; use a second dish if they do not fit without stacking.
- Sauce and bake: Pour the remaining enchilada sauce over the rolls and sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes, checking at 20 minutes. The cheese should be melted, the sauce bubbling at the edges, and the center rolls hot. If the cheese browns too quickly, tent the dish loosely with foil while it finishes baking.
- Rest and serve: Let the enchiladas rest for 5 minutes so they are easier to lift. Serve two per person with pico de gallo, a dollop of sour cream, and cilantro. Cut or open one roll on the plate to show the beef filling.
How to Keep the Tortillas from Cracking
Warm the tortillas immediately before filling them, then keep them covered as you work. If using corn tortillas, make sure each one is pliable before rolling and handle it gently at the seam. Tortilla size and flexibility vary, so use a little less filling in any tortilla that is difficult to close.
How to Avoid Soggy Enchiladas
Excess fat in the beef or too much sauce beneath the rolls can leave liquid pooling in the dish. Drain the beef well and use only enough sauce to coat the bottom before arranging the enchiladas. Bake uncovered so some moisture can escape; the finished tortillas should be soft and coated with sauce, not crisp.
Make-Ahead and Leftovers
Assemble the enchiladas up to about 24 hours ahead, cover, and refrigerate. Bake uncovered, allowing extra time if the dish is cold. Check that the sauce is bubbling and the center rolls are hot. Add the pico de gallo, sour cream, and cilantro after baking.
Refrigerate cooled leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave until hot throughout, or cover a larger portion with foil and warm it in a 350°F oven until heated through. Keep extra pico de gallo and sour cream separate when possible, and add them after reheating.
Cooked enchiladas can be frozen for up to about 3 months, though the tortillas may soften. Thaw overnight in the refrigerator, then reheat covered in a 350°F oven until hot throughout.
Nutrition
Approximate nutrition per serving, based on 2 enchiladas: 775 calories, 45g protein, 48g fat, and 46g carbohydrates. Approximate nutrition per 100g: 170 calories, 10g protein, 11g fat, and 10g carbohydrates. Values will vary with the tortillas, sauce, beef, and cheese used.
Equipment
- Large skillet
- 9-by-13-inch baking dish
Ingredients
For the Enchiladas
- 1 lb ground beef, preferably 85–90% lean (450g)
- 1/2 cup finely diced yellow onion (80g)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt, or to taste
- 2 cups red enchilada sauce, divided (480g)
- 8 soft flour tortillas, about 8 inches each
- 2 cups freshly shredded Monterey Jack or Mexican-blend cheese, divided (225g)
For Serving
- 1 cup pico de gallo (180g)
- 1/2 cup sour cream (120g)
- 1/4 cup loosely packed fresh cilantro leaves
Instructions
- Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce over the bottom of a 9-by-13-inch baking dish.
- Cook the ground beef and onion in a large skillet over medium heat for 8–10 minutes, breaking the beef into small crumbles, until the beef is no longer pink and the onion is softened. If very lean beef sticks, add a little neutral oil.
- Stir in the garlic, chili powder, cumin, and salt; cook briefly until fragrant. Drain off excess fat.
- Remove the skillet from the heat. Stir in 1/2 cup enchilada sauce and 1/2 cup cheese. The filling should hold together without looking soupy.
- Warm the tortillas briefly in the microwave under a damp paper towel or in a dry skillet over low heat. Work in batches and keep them covered with a clean towel.
- Divide the beef mixture among the tortillas. Roll them snugly without overfilling and place them seam-side down in the dish in a single layer. Use a second dish if needed rather than stacking.
- Pour the remaining enchilada sauce over the rolls and sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes, checking at 20 minutes, until the cheese is melted, the sauce bubbles at the edges, and the center rolls are hot. Loosely tent with foil if the cheese browns too quickly.
- Rest for 5 minutes. Serve two enchiladas per person with pico de gallo, sour cream, and cilantro.
Tips
- Drain the browned beef well to help prevent excess liquid in the dish.
- Use only a thin layer of sauce beneath the enchiladas.
- Warm tortillas just before filling and keep them covered so they stay pliable.
- Do not overfill the tortillas; use a little less filling if one is difficult to roll.
- Use freshly shredded cheese for a smoother melt.
Variations
- Corn Tortilla Beef Enchiladas: Replace the flour tortillas with corn tortillas, warming them until pliable and handling them gently to prevent cracking.