Homemade Tex-Mex Beef Enchiladas for a Cozy Night
Rich and satisfying beef enchiladas wrapped in tortillas and smothered in zesty sauce, perfect for cozy evenings.
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Ground Beef Look for beef with a good fat content, ideally around 80/20.
- 2 cups Enchilada Sauce Store-bought or homemade, smooth and slightly spicy.
- 8-10 pieces Tortillas Corn or flour, warmed before filling.
- 2 cups Shredded Cheese Cheddar or Monterey Jack for topping.
- 1 medium Onion Finely chopped, sautéed until translucent.
- 2 cloves Garlic Minced for flavor.
- 1 teaspoon Cumin For seasoning the beef.
- 1 teaspoon Chili Powder For seasoning the beef.
- 1 teaspoon Paprika For seasoning the beef.
- 1 tablespoon Olive Oil For sautéing onion and garlic.
- 1 handful Fresh Cilantro Chopped, for garnish.
- to taste Sour Cream Optional for serving.
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-5 minutes until translucent.
- Add minced garlic and stir for 1 minute. Then, add ground beef and cook until browned, about 7-10 minutes.
- Season beef with cumin, chili powder, and paprika. Cook for another 2-3 minutes.
- Warm tortillas in a skillet or microwave until pliable.
- Combine ½ cup of enchilada sauce with the beef mixture.
- Fill each tortilla with ¼ cup of beef filling, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with sour cream if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.