Beef and Cheese Mexican Enchiladas Recipe: Easy & Authentic

If you’re craving something cozy, boldly flavored, and wonderfully melty, these Beef and Cheese Mexican Enchiladas are about to become a new favorite. Picture tender corn tortillas wrapped around savory, spiced ground beef, tucked into a baking dish with a generous splash of tangy enchilada sauce, and finished with a golden, bubbly blanket of cheese. This is the kind of meal that brings everyone to the table quickly. You can expect clear steps, common-sense tips, and a comforting dinner that tastes like it took all day—yet it’s weeknight-friendly and absolutely satisfying.

What Makes These Beef and Cheese Enchiladas Irresistible

There’s a special magic when simple ingredients come together just right, and these enchiladas prove it. You get the savory depth of seasoned beef balanced by bright, lightly smoky red sauce and a creamy layer of melted cheese. The tortillas soften in the oven, soaking up the sauce while keeping their pleasant bite. The result is hearty yet balanced—rich without being heavy, and flavorful without being fussy. They’re customizable, too: add beans, swap cheeses, or turn up the heat. Whether it’s a family dinner or an easy dinner with friends, this dish feels festive and comforting in equal measure.

Your Ingredient Lineup for Beef and Cheese Mexican Enchiladas

• 1 tablespoon neutral oil (like canola or avocado) – Helps sauté aromatics and lightly toast tortillas for pliability.
• 1 medium yellow onion, finely diced – Adds sweetness and depth to the beef filling.
• 3 cloves garlic, minced – Brings brightness and savory aroma.
• 1 1/2 pounds ground beef (80–90% lean) – The star protein; choose leaner beef for a less greasy filling.
• 2 teaspoons chili powder – Classic warm spice that forms the base of the enchilada profile.
• 1 teaspoon ground cumin – Earthy note that pairs beautifully with chili powder.
• 1 teaspoon smoked paprika (or regular) – Adds gentle smokiness and color.
• 1/2 teaspoon dried oregano – A subtle herbal lift; Mexican oregano if you have it.
• 1 teaspoon kosher salt, plus more to taste – Essential seasoning for balance.
• 1/2 teaspoon black pepper – Rounds out the seasoning.
• 1/4 cup tomato paste – Concentrated tomato richness for the beef mixture.
• 1/2 cup beef broth or water – Loosens the filling so it stays tender, not dry.
• 2 cups shredded cheese (blend of Monterey Jack and mild cheddar, or Oaxaca/Chihuahua) – For creamy melt and golden top.
• 10–12 corn tortillas (6-inch) – Traditional base with great flavor and texture.
• 24 ounces red enchilada sauce (store-bought or homemade) – The tangy, savory sauce that ties it all together.
• Fresh cilantro, chopped – A fresh garnish that brightens each bite.
• Optional toppings: sliced green onions, diced white onion, sour cream, avocado or guacamole, lime wedges – Add freshness, creaminess, and zing at the table.

Optional quick homemade red enchilada sauce: If you’d like to make your own, this simple version brings extra freshness.

• 2 tablespoons oil – For blooming the spices.
• 2 tablespoons flour – Thickens the sauce.
• 3 tablespoons chili powder – The backbone of flavor.
• 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder – Savory aromatics.
• 1/2 teaspoon ground cumin + 1/4 teaspoon dried oregano – Earthy, herbal notes.
• 2 cups chicken or vegetable broth – The base of the sauce.
• 1 tablespoon tomato paste – Adds body and color.
• Salt and a pinch of sugar to taste – Balances acidity and heat.

How to Make Beef and Cheese Mexican Enchiladas, Step by Step

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce over the bottom to keep tortillas from sticking and drying out.
2. Make the quick sauce (if using). In a medium saucepan, warm oil over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, garlic powder, onion powder, cumin, and oregano; cook 30 seconds to bloom. Slowly pour in broth, whisking. Add tomato paste, simmer 5–7 minutes until slightly thickened. Season with salt and a tiny pinch of sugar. Keep warm.
3. Sauté aromatics. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
4. Brown the beef. Add ground beef to the skillet, breaking it up. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed to avoid a greasy filling.
5. Season the filling. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add tomato paste and cook 1 minute to caramelize slightly. Pour in 1/2 cup broth or water and simmer 2–3 minutes until the mixture is juicy but not watery. Taste and adjust salt.
6. Prep the tortillas. Warm your tortillas so they roll without tearing. You can quickly toast each in a slick of oil for 10–15 seconds per side in a skillet, or stack them, wrap in a damp towel, and microwave 45–60 seconds. Keep them covered to stay pliable.
7. Assemble. Set up a station with tortillas, beef filling, shredded cheese, and sauce. Dip each warm tortilla lightly in the sauce (optional, but adds flavor), place on a plate, add 2–3 tablespoons of beef and a sprinkle of cheese, then roll snugly. Arrange seam-side down in the sauced baking dish.
8. Top and bake. Pour remaining sauce evenly over the rolled enchiladas. Sprinkle with the rest of the cheese. Bake 15–20 minutes until the cheese is melted and the sauce is bubbling at the edges.
9. Optional finish. For a lightly blistered top, broil 1–2 minutes, watching closely. Do not walk away—cheese can go from golden to burnt quickly.
10. Rest and garnish. Let the enchiladas rest 5–10 minutes to set. Garnish with cilantro, green onions, and any toppings you love. Serve hot with lime wedges for brightness.

Time & Prep at a Glance

• Prep time: 20 minutes (includes chopping, seasoning, and warming tortillas)
• Cook time: 25 minutes (beef + optional sauce)
• Bake time: 15–20 minutes
• Total time: About 60–65 minutes
• Yield: 10–12 enchiladas (serves 5–6 as a main, about 2 enchiladas per person)
• Ready to enjoy when: The cheese is fully melted, sauce is bubbling around the edges, and the tortillas are soft but intact. A brief rest lets everything settle and slice cleanly.

Pro Tips for Standout Results

• Warm tortillas are non-negotiable. Cold corn tortillas crack. Either lightly fry or steam them so they roll easily and keep a tender bite.
• Shred your own cheese. Pre-shredded often includes anti-caking agents that slow melting. Freshly shredded melts silkier and browns more beautifully.
• Layer seasoning. Taste your beef filling before assembling. If it’s perfect in the skillet, it will shine after baking under sauce and cheese.
• Mind the moisture. You want a juicy, spoonable beef mixture—not watery. If it looks soupy, simmer a minute longer; if dry, add a splash of broth.
• Don’t overfill. Two to three tablespoons of beef per tortilla is plenty. Overfilling leads to torn tortillas and spills.
• Cheese blend = best melt. Combine Monterey Jack with mild cheddar, or try Oaxaca/Chihuahua for an ultra-creamy pull.
• Finish with freshness. Cilantro, onion, and a squeeze of lime brighten the rich flavors and wake up each bite.
• Make-ahead friendly. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding a few minutes to the bake time.
• Freezer tip. Assemble without fresh garnishes, wrap tightly, and freeze up to 2 months. Thaw overnight, then bake, or bake from frozen at a lower temp until hot throughout.

Nutrition at a Glance

Approximate per serving (2 enchiladas), using lean ground beef, corn tortillas, and a Jack/cheddar blend:

• Calories: ~520
• Protein: ~29 g
• Carbohydrates: ~38 g
• Fat: ~28 g
• Saturated Fat: ~13 g
• Fiber: ~5 g
• Sugars: ~6 g
• Sodium: ~1150 mg

Values will vary based on your sauce, cheese, tortillas, and toppings. For a lighter option, use extra-lean beef, reduce cheese slightly, and choose a lower-sodium sauce.

Your Questions, Answered

Can I use flour tortillas instead of corn?

Yes, flour tortillas will work and are less likely to crack, but the flavor and texture are different from traditional corn. If using flour, no need to fry; just warm them so they’re flexible. Bake time may be slightly shorter since flour softens more quickly—start checking at 12 minutes.

What’s the best cheese for enchiladas?

Monterey Jack melts beautifully and pairs well with mild cheddar for flavor. For an extra-authentic, ultra-creamy result, try Oaxaca or Chihuahua. A 50/50 blend gives you both flavor and stretch.

How can I make these in advance?

You can cook the beef and assemble the enchiladas a day ahead. Cover tightly and refrigerate. When ready to bake, add a few extra minutes since they’ll be cold. Alternatively, freeze after assembling (without fresh garnishes) for up to 2 months and bake directly from frozen at 350°F (175°C) until hot and bubbly.

A Warm Send-Off

There’s something special about pulling a casserole dish from the oven and calling everyone to the table. These Beef and Cheese Mexican Enchiladas are deeply comforting, yet lively with spice and freshness. They don’t demand perfection—just a little care with the tortillas, a good simmer on the sauce, and a generous handful of cheese. Cook them once, and you’ll feel how approachable and rewarding they are. Share them on a weeknight, or serve them when friends come by; either way, they’re bound to bring smiles, conversation, and that happy quiet that follows the first few bites. Enjoy every forkful.