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Ground Beef Enchiladas

These ground beef enchiladas are rolled in soft corn tortillas and baked until bubbly with melted cheddar. The beef simmers in red sauce, then each enchilada is coated and finished with sour cream and cilantro for a classic Mexican dinner feel.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1 lb ground beef
  • 1 onion
  • 2 garlic
  • 1 cup red enchilada sauce
  • 0.25 salt and pepper to taste
Enchiladas and topping
  • 2 cup red enchilada sauce
  • 8 corn tortillas
  • 2 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and make the beef filling
  1. Preheat the oven to 375°F while you brown the beef.
  2. Heat a cast iron skillet over medium-high heat and brown the ground beef with the diced onion and minced garlic until cooked through.
  3. Stir in 1 cup of red enchilada sauce and simmer for 2 minutes.
Assemble the enchiladas
  1. Warm the remaining red enchilada sauce in a shallow pan until hot.
  2. Dip each corn tortilla in the warm sauce to soften, then fill with about 3 tablespoons of beef mixture and a sprinkle of shredded cheddar cheese.
  3. Roll tightly and place seam-side down in a greased 9x13 inch baking dish.
  4. Pour the remaining sauce over the enchiladas and top with the remaining shredded cheddar cheese.
Bake and finish
  1. Bake for 20-25 minutes at 375°F until bubbly and heated through.
  2. Let the enchiladas rest for 5 minutes.
  3. Top with sour cream and fresh cilantro before serving.

Notes

For the cleanest roll, dip tortillas in the warm sauce just until pliable (don’t leave them too long or they can tear). Store leftovers covered in the fridge up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is yes—freeze baked enchiladas (sauce and cheese on top) for up to 2 months and reheat until bubbly. If you want a lighter option, use reduced-fat cheddar and light sour cream to cut calories without changing the method.