Cheesy Baked Beef Enchiladas

Ingredients

For the Filling

• Ground Beef (1.5 lbs / 680g): 85/15 or 90/10 lean ground beef provides rich flavor without leaving excessive grease in the baking pan. Ground turkey, chicken, or plant-based meat substitutes work wonderfully as well.
• Yellow Onion & Garlic: One finely diced medium yellow onion and 3 cloves of minced garlic add essential aromatics.
• Diced Green Chilies (1 can – 4 oz / 115g): Mild canned green chilies lend an authentic southwestern tangy heat without overwhelming spice.
• Refried Beans (1 cup / 240g): Creamy refried pinto or black beans enhance the interior texture and help bind the meat filling.

Spice Blend

• Chili Powder: 1.5 tablespoons
• Ground Cumin: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Onion Powder: 1/2 teaspoon
• Dried Oregano: 1/2 teaspoon (Mexican oregano preferred)
• Smoked Paprika: 1/2 teaspoon
• Salt & Black Pepper: 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper

For Assembly & Topping

• Tortillas (8 count, 8-inch size): Flour tortillas yield a tender, soft, restaurant-style bite. For traditional corn enchiladas, use yellow or white corn tortillas softened in warm oil.
• Red Enchilada Sauce (2 cups / 480ml): High-quality canned or homemade red enchilada sauce.
• Shredded Cheese (2.5 cups / 300g): A blend of Monterey Jack and sharp Cheddar offers maximum meltability and sharp flavor. Mozzarella or authentic Oaxaca cheese are great alternatives.

Instructions

1. Follow these clear procedural steps to prepare, assemble, and bake your enchiladas to perfection.
2. Preheat your oven to 375°F (190°C) . Lightly coat a 9×13-inch ceramic or glass baking dish with non-stick cooking spray or a drop of olive oil. Pour 1/2 cup of red enchilada sauce into the bottom of the dish and tilt it side to side until the bottom is evenly coated.
3. Place a large skillet over medium-high heat. Add 1.5 lbs lean ground beef and the finely diced onion. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft and translucent. Drain any excess rendered grease from the skillet.
4. Reduce heat to medium-low. Add the minced garlic, diced green chilies, refried beans, chili powder, ground cumin, garlic powder, onion powder, dried oregano, smoked paprika, salt, and black pepper. Stir thoroughly to combine. Pour in 1/4 cup of red enchilada sauce to add moisture. Simmer for 3 minutes until fragrant and warm, then remove from heat.
5. Warm the tortillas to make them pliable. Wrap the stack in damp paper towels and microwave on high for 30–45 seconds. Alternatively, lightly sear each tortilla in a dry skillet over medium heat for 10 seconds per side.
6. Lay a warm tortilla on a flat clean surface or cutting board. Scoop approximately 1/3 cup of the beef filling down the center of the tortilla. Top the meat with 2 tablespoons of shredded cheese . Tightly roll the tortilla around the filling and place it seam-side down in the prepared baking dish. Repeat for all 8 tortillas, packing them neatly side-by-side.
7. Pour the remaining 1.25 cups of red enchilada sauce evenly over the tops of the rolled enchiladas, ensuring the edges of the tortillas are lightly coated to prevent burning. Scatter the remaining 2 cups of shredded cheese evenly across the top. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling along the edges and the cheese is fully melted and lightly golden.

Nutrition

Calories: 385 kcal — · Protein: 23 g 46% · Fat: 19 g 24% · Carbohydrates: 31 g 11% Dietary · Saturated Fat: 9 g 45% · Fiber: 4 g 14% · Sugar: 4 g — · Sodium: 840 mg 37%