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Cheesy Baked Beef Enchiladas with Red Sauce

Three freshly baked beef enchiladas covered in melted cheddar and Monterey Jack cheese on a white plate.
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Make these easy beef enchiladas with a simple homemade red sauce. This recipe uses ground beef for a quick weeknight dinner that your family will love.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup beef broth
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack or Cheddar cheese blend
  • 1/2 cup water (for softening tortillas)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  5. Pour in the tomato sauce and beef broth. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to combine. This is your simple beef enchilada filling.
  6. Prepare the tortillas: Heat 1/2 cup of water in a small, shallow dish. Briefly dip each corn tortilla, one at a time, into the warm water for about 5 seconds per side to make it pliable. Do not soak them.
  7. Assemble the enchiladas: Dip the softened tortilla into a small amount of leftover sauce in the skillet to coat lightly. Place about 1/4 cup of the beef filling down the center of the tortilla. Sprinkle a small amount of cheese over the filling.
  8. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
  9. Pour any remaining sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.
  10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
  11. Let the cheesy baked enchiladas rest for 5 minutes before serving.

Notes

  • For softer tortillas, you can briefly fry them in a small amount of oil until just softened, then drain on paper towels before filling.
  • Serve with toppings like sour cream, chopped cilantro, or sliced green onions for added flavor.
  • If you prefer shredded beef enchiladas, substitute 2 cups of slow-cooked, shredded chuck roast for the ground beef mixture.

Nutrition

Find it online: https://hearthbite.com/beef-enchiladas-recipe-cheesy-baked/