Oven Classic Beef Enchiladas
Seasoned ground beef and melty cheddar rolled in corn tortillas, smothered in red enchilada sauce, and baked until bubbly and irresistible.
oven Timer
Set for 25 mins @ 375°F (190°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Brown 1 lb ground beef with diced onion, garlic, cumin, and chili powder. Drain fat.
Warm corn tortillas, fill each with beef mixture and shredded cheddar, and roll tightly.
Arrange seam-side down in a greased 9x13 dish, pour enchilada sauce over top, and sprinkle with remaining cheese.
Bake at 375°F (190°C) for 25 minutes until sauce bubbles and cheese is golden. Rest 5 minutes.
Step-by-Step Guided Instructions
Heat a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking into small crumbles, for 6 to 8 minutes until no pink remains. Add 1/2 cup diced onion, 2 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook 2 more minutes until fragrant. Drain excess fat.
Break the beef into tiny crumbles with a meat chopper so every tortilla gets an even fill without lumps.
Warm 12 corn tortillas in the microwave wrapped in a damp paper towel for 30 seconds so they bend without cracking. Spoon 2 tablespoons beef mixture and a pinch of shredded cheddar into each tortilla, roll tightly, and place seam-side down in a greased 9x13 baking dish.
The damp paper towel trick makes corn tortillas pliable and prevents cracking when you roll them.
Pour one 28 oz can of red enchilada sauce evenly over the rolled tortillas, making sure every edge is covered. Sprinkle 1 cup shredded cheddar cheese over the top.
Cover every exposed tortilla edge with sauce or it will dry out and turn crispy in the oven.
Bake uncovered at 375°F (190°C) for 25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden. Let rest 5 minutes before serving. Top with sour cream and fresh cilantro.
Resting lets the sauce thicken slightly so enchiladas hold together when you plate them.
Make a double batch and freeze the second pan uncooked. When you need dinner in a pinch, go straight from freezer to oven at 375°F for 45 minutes covered with foil, then 10 uncovered.
Skip the chili powder if your kids are spice-sensitive. Let them add their own toppings at the table: sour cream, shredded lettuce, and extra cheese always win.
- Mexican rice
- Refried beans
- Tortilla chips with guacamole
Cover with foil and reheat at 350°F (177°C) for 15 minutes. Add a splash of enchilada sauce to keep them from drying out.