Cheesy Beef Enchiladas
These Cheesy Beef Enchiladas are Tex-Mex comfort food at its finest! Perfectly seasoned ground beef, cheese and sour cream rolled up in corn tortillas and smothered in a delicious cheese sauce. Perfect for busy weeknights and make ahead friendly.
When it comes to enchiladas, these cheesy beef enchiladas are a family favorite. I can confidently save these cheesy beef enchiladas are requested more than any other Tex-Mex dish in my house. And we LOVE our Tex-Mex.
If you love a good red sauce for enchiladas, you should give these Chicken Enchiladas a try.
While these enchiladas are made completely from scratch, they are really easy to make. Little effort is needed to make these delicious enchiladas and they can even be made a day or two in advance.
When making enchiladas, the entire dish is easily customizable. From the tortillas used to the the filling to the sauce. You can even add garnishes to the finished dish.
Meat - Ground beef is my go-to for these enchiladas. Shredded chicken is also a great option.
Onions - For the filling and the cheese sauce.
Cheese - Shredded cheddar cheese, colby jack or a Mexican blend for both the filling and the cheese sauce.
Sour Cream - For flavoring the meat filling and the cheese sauce.
Tortillas - I love using corn tortillas for enchiladas. Flour tortillas are also great to use.
Spices - Ground cumin, chili powder, garlic powder, paprika, onion powder, salt and pepper .
Chicken Stock - For flavoring the cheese sauce.
Milk - Whole or 2% can be used to make the cheese sauce.
Flour - All-purpose flour for thickening the cheese sauce.
Rotel - Canned Rotel for flavoring the cheese sauce. Diced tomatoes can be used if you do not have canned Rotel.
The full recipe is in the recipe card below.
Top your finished cheesy beef enchiladas with cilantro, Pico de Gallo or your favorite hot sauce. Enjoy!
Pro Tip
To soften the corn tortillas, heat each one for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable. Place in a damp towel to keep warm.
Try using shredded chicken, shredded beef or ground turkey for the meat in these cheesy enchiladas.
Add-Ins are always great for customizing enchiladas. Try adding black beans, or pinto beans to the filling. Sautéed peppers or canned chiles are also great added to the filling.
The secret to good enchiladas is to add sour cream to the filling. The sour cream not only adds flavor, but it adds moisture to the filling, ensuring that the enchiladas do not dry out.
Corn tortillas are traditionally used in making enchiladas. However, flour tortillas can be used to make delicious enchiladas.
Beef Enchiladas with a not so traditional sauce. No red sauce here, instead, this recipe features an absolutely delicious scratch made cheese sauce.
- 1 1/2 lb ground beef
- 1/2 Medium onion (small diced)
- 1 1/2 tsp salt
- 1 Teaspoon ground pepper
- 2 tsp cumin
- 1 1/2 tsp paprika
- 1 Pinch chipotle powder
- 1 Teaspoon onion powder
- 2 tsp garlic powder
- 1/4 Cup sour cream
- 1 1/2 cup cheddar cheese (shredded)
- 17 soft corn tortillas
- 2 tbsp onion (finely diced)
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cup chicken stock
- 1/4 Cup milk
- 3 tbsp sour cream
- 1/2 Cup canned rotel (drained)
- 1/2 Teaspoon cumin
- 1/2 Teaspoon garlic powder
- 3/4 Cup cheddar cheese (shredded)
- To Taste salt
- To Taste pepper
- The Filling
In a small non-stick pan over medium heat begin warming up the tortillas. Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable. Place them in a damp towel to keep warm.
While you are warming up the tortillas, begin browning the meat in a large skillet over medium heat. Add in the onions and all of the seasonings, and continue cooking until the meat is fully cooked.
- The Filling
Once the meat is done, drain the grease off and set aside while you make the cheese sauce.
- Cheese Sauce
In a saucepan over medium heat add in the butter and onions and sauté until translucent.
Add in the flour to make a roux. Allow to cook for 1 minute.
Slowly add in the chicken stock, stirring vigorously to ensure all of the roux gets mixed in.
Once the sauce starts to thicken add in the milk and sour cream. Allow the sauce to thicken a bit more, continue whisking to ensure nothing sticks to the bottom of the pan.
The sauce should be thick enough to coat the back of a spoon. Add in all of the cheese and continue whisking until the cheese has completely melted. Stir in the rotel and seasonings. Remove from heat and set aside.
- Assemble and Cook
Preheat your oven to 350°F. Lightly cover the bottom of a 9x13 baking dish with some of the cheese sauce.
Add the 1/4 cup of sour cream and 1 cup of shredded cheese to the meat mixture and mix well.
Begin filling the tortillas with about 3 tablespoons of filling and roll up. Place seam side down in the baking dish.
Top with the remaining cheese sauce and remaining shredded cheese. Place uncovered in the oven and bake for 45 minutes or until the sauce is bubbly.
If you are prepping this ahead of time, cover with foil and bake and bake for 50-60 minutes, or until the sauce is bubbly. Remove the foil and bake for an additional 5 minutes uncovered.
Garnish with Cilantro and Hot Sauce if you like. Enjoy!
Flour tortillas are a great substitute for this recipe. Just use the small ones to keep the servings the same.
I like to make this recipe with shredded chicken as well.
Black beans are a great addition to this recipe. Just add them to the filling and adjust the seasonings if needed.
Thank you for stopping by!