Easy Beef Enchiladas

top view beef enchiladas in a white dish topped with melted cheese

5 from 3 votes

Bringing you the best Beef Enchiladas recipe! This tasty Mexican dish is made with sautéed onion, jalapeño, garlic, and ground beef rolled up in tortillas with red enchilada sauce and cheese, and topped with more enchilada sauce and cheese, then baked to perfection.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

1 tbsp olive oil
1 onion finely diced
1 lb lean ground beef
1 jalapeño minced
4-5 garlic cloves minced
1 1/2 cups red enchilada sauce divided
Kosher salt and pepper to taste
1/4 cup chopped fresh cilantro
12 whole wheat flour or corn tortillas
1 cup Monterey jack cheese shredded plus extra 1/4 cup for topping
Optional: sour cream for serving

Instructions

Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 2-3 minutes.
Add the meat and while it cooks, mince it with a wooden spoon. Once the meat is no longer pink, stir in the jalapeño, garlic and 1 cup of the enchilada sauce. Stir to combine and season with salt and pepper to your taste, and add the cilantro. Meanwhile, preheat the oven to 400ºF and grease a rectangle baking dish with a bit of olive oil.
To assemble the enchiladas, add about 1/2 cup of the meat mixture to a tortilla, and sprinkle with a spoonful of shredded cheese. Roll tightly and arrange in your prepared baking dish. Once all the enchiladas are nicely sitting on your baking dish, pour over the 1/2 cup of enchilada sauce. Sprinkle with the extra 1/4 cup of cheese.
Bake in the preheated oven for 20-25 minutes, or until bubbly and cheese has melted.
Garnish and serve with sour cream, jalapeño slices, fresh cilantro, and chili flakes.

Notes

Storing leftovers: These keep well for about 3 to 4 days in the fridge, in an airtight container, which makes them great for meal prep!
To freeze: If you plan to freeze the whole pan, we recommend making these in a disposable aluminum baking dish for easier storage. Then, cover well with plastic wrap and aluminum foil. Freeze for up to 3 months then reheat in the oven until heated through.

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