Description
These oven-baked beef enchiladas are cheesy, saucy, and perfect for busy weeknights. Made with seasoned ground beef, beans, red enchilada sauce, and melty cheese, this easy enchiladas recipe is family-friendly, freezer-friendly, and full of bold flavor.
Ingredients
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1 batch red enchilada sauce or 15 ounces store-bought red enchilada sauce
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1 tablespoon olive oil
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1 small white onion, diced
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4 cloves garlic, minced
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1½ pounds lean ground beef
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1 teaspoon ground cumin
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1 (15-ounce) can pinto beans, rinsed and drained
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1 (4-ounce) can diced green chiles
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Fine sea salt and freshly-cracked black pepper, to taste
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8 large flour tortillas
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3 cups Mexican-blend shredded cheese
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Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent.
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Stir in garlic and cook for 30 seconds until fragrant .
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Add ground beef and cumin. Cook for 6–8 minutes, breaking it up, until fully browned. Season with salt and pepper.
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Mix in beans and green chiles. Cook 2 more minutes until heated through. Remove from heat.
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Assemble enchiladas: Spoon beef mixture down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
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Pour enchilada sauce evenly over the tortillas, then sprinkle generously with shredded cheese .
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Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
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Rest for 5 minutes, then garnish with your favorite toppings and serve .
- Prep Time: 15 minutes
- Cook Time: 45 minutes