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two Cheesy Beef Enchiladas topped with diced red onion, sour cream, and slice jalapeno served on a white plate.
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Cheesy Beef Enchiladas

Easy Cheesy Beef Enchiladas made with seasoned ground beef, enchilada sauce, and melty cheese. A family favorite perfect for busy weeknights!
Servings: 6 servings
Calories: 558kcal
Author: Lois

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion
  • 1 4 ounce canned diced green chiles
  • 3 cloves garlic
  • 1 1 ounce taco seasoning
  • 2 tablespoons water
  • 8 large flour tortillas
  • 2 cups Colby Jack Cheese shredded
  • 1 ¾ cups enchilada sauce

Toppings

  • Sour cream
  • 1 lime juiced
  • 1 red onion
  • 1 jalapeno
  • 3 tablespoons cilantro

Instructions

  • Preheat oven to 350°F.
  • In a large skillet, heat olive oil over medium heat. Add chopped yellow onion and minced garlic; cook until soft and translucent. Add ground beef and cook until browned, about 7–10 minutes. Drain excess fat.
  • Stir in taco seasoning, diced green chiles, and water. Mix well and set aside.
  • Spray a 9x13-inch baking dish with non-stick spray and spread ½ cup enchilada sauce in the bottom.
  • To assemble, lay a tortilla flat, spread with 1 tablespoon of enchilada sauce, add 2 spoonfuls of beef filling, sprinkle with cheese, and roll up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the cheese. Bake for 20–25 minutes, or until heated through and the cheese is melted.
  • While baking, prep toppings: chop red onion and cilantro, slice jalapeño and avocado.
  • Remove enchiladas from the oven, garnish with toppings, add sour cream, and finish with a squeeze of fresh lime juice

Video

Notes

  • Soften tortillas first: Lightly warm tortillas in the microwave or a skillet to make them more flexible and prevent tearing when rolling.
  • Go easy on the filling: Use a modest amount of beef and cheese to ensure each enchilada stays rolled and bakes evenly.
  • Sauce generously: Make sure each enchilada is fully coated with sauce to keep them moist and flavorful.
  • Grate your own cheese: For better melting and creaminess, shred cheese from a block instead of using pre-packaged shreds.
  • Let them sit before serving: Rest the dish for 5–10 minutes after baking to allow the sauce to settle and the enchiladas to firm up.
  • Top it your way: Finish with your favorite toppings—sour cream, fresh herbs, chopped veggies, or a squeeze of lime for added flair.

Nutrition

Serving: 1g | Calories: 558kcal | Carbohydrates: 32g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1234mg | Potassium: 388mg | Fiber: 4g | Sugar: 8g | Vitamin A: 965IU | Vitamin C: 11mg | Calcium: 389mg | Iron: 4mg