Beef Enchiladas

This beef enchiladas recipe is an easy dinner made with seasoned ground beef and cheese rolled in tortillas, topped with red enchilada sauce and more cheese, then baked until hot and bubbly.

Course Main

Cuisine Mexican, Tex-Mex

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 45

Servings servings (2 enchiladas each)

Calories 592

Author Kim

Ingredients

2 teaspoons avocado oil (or other oil)
1½ pounds lean ground beef (regular ground beef, ground bison or even ground turkey works)
1/2 cup finely diced onion
1½ tablespoons chili powder
1½ teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes omit or use less if you're sensitive to spice
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 (10 ounce) cans red enchilada sauce divided (be sure to use mild as needed)
10 8-10-inch flour or corn tortillas* gluten free, as needed (I used ones that were a blend of corn & wheat)
2 cups shredded Mexican blend cheese divided
Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream

Instructions

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Heat the 2 teaspoons avocado oil in a large skillet over medium-high heat. Add the 1½ pounds lean ground beef and cook for 3-4 minutes, breaking up the meat into small pieces with a spatula.
Add the 1/2 cup finely diced onion and cook for 4-5 minutes or until onion has softened and beef has cooked through. Add the 1½ tablespoons chili powder, 1½ teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, along with 1 tablespoon of water. Stir until everything is coated in seasoning.
Spread 1 cup of enchilada sauce over the bottom of the baking dish.
Warm the tortillas until soft and pliable.* Place 1½ tablespoons of cheese down the center of each tortilla, then divide the beef mixture evenly among the tortillas.
Roll up each tortilla tightly, then arrange in the baking dish so the seam is down.
Pour 1 cup of enchilada sauce over the tops of the tortilla rolls. Sprinkle the remaining cheese over the sauce. Bake for 20 minutes or until cheese has melted and sauce is bubbling.
Garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!

Notes

*To soften corn tortillas: Wrap 4 to 5 tortillas at a time in a damp paper towel and cook for about 30 seconds in the microwave. If you’re not using corn tortillas, this will not be necessary.

Storage & Make Ahead

Store: Cover leftover beef enchiladas tightly or transfer them to an airtight container. Refrigerate for up to 5 days.
Make ahead: Assemble the enchiladas up to 4–6 hours in advance. For the best texture, wait to add the sauce and cheese on top until just before baking. Cover and refrigerate until ready to cook.
Reheat: Cover the baking dish with foil and warm at 350°F for about 30 minutes, or until heated through. For individual servings, microwave for 45–60 seconds, then continue in 30-second intervals as needed.
Freeze: Freeze the whole pan or individual portions for up to 3 months. If freezing before baking, wait to add the sauce and cheese on top until you’re ready to bake.
Bake from frozen: Cover and bake at 350°F for about 45 minutes, or until hot throughout. If thawed overnight in the refrigerator, bake as directed, adding about 5–10 minutes to the cook time if needed.

Nutrition