These beef enchiladas are a tasty meal wrapped in soft tortillas. They’re filled with seasoned ground beef and topped with yummy sauce and cheese—what’s not to love?
Making these enchiladas is fun and simple. I like serving them with a side of rice and beans for a hearty dinner. Plus, they disappear quickly at the table! 🌮
Ingredients & Substitutions
Beef: I love using brisket for its tenderness, but chuck works well too! If you’re looking for a quicker option, leftover roast or even shredded rotisserie chicken can be used for a tasty twist.
Corn Tortillas: Corn tortillas are a must for enchiladas! However, if you can’t find them, flour tortillas are a good alternative and tend to be softer. Just remember, they can be a bit thicker!
Enchilada Sauce: Whether you use store-bought or homemade is up to you! I enjoy making my own because I can control the spice level. No enchilada sauce? Try salsa or even tomato sauce mixed with some spices!
Cheese: Cheddar and a Mexican blend are both delicious choices. For a lighter option, use reduced-fat cheese, or for a unique flavor, queso fresco provides a nice touch.
Cilantro or Green Onions: Fresh cilantro adds brightness, but if you’re not a fan, green onions work well too! You can skip it altogether if you’re not into herbs.
How Do You Keep Tortillas from Breaking When Assembling Enchiladas?
Keeping your tortillas pliable is key to prevent breakage. Here’s a simple trick:
- Warm the tortillas in a dry skillet for a few seconds on each side until they are soft. Alternatively, wrap them in a damp paper towel and microwave for about 30 seconds.
- Handle them gently when filling and rolling. Don’t overstuff to make rolling easier!
- Keep them covered with a kitchen towel while you assemble the rest, so they stay warm and flexible.
By prepping the tortillas right, your enchiladas will look great and be easy to work with!
How to Make Beef Enchiladas?
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked and shredded beef (such as brisket or chuck)
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake. So, in total, you’re looking at about 35 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will make sure it’s nice and hot when your enchiladas are ready to bake!
2. Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onions. Sauté them for about 5 minutes, or until they become translucent and smell delicious!
3. Mix in the Beef:
Add the cooked and shredded beef to the skillet with those lovely onions. Sprinkle in the ground cumin, chili powder, garlic powder, and season with salt and pepper. Stir everything together and let it cook for another 3-4 minutes until it’s hot through.
4. Warm the Tortillas:
To make the tortillas easy to roll, warm them briefly. You can do this in a dry skillet over low heat or pop them in the microwave for just a few seconds until they’re pliable.
5. Assemble the Enchiladas:
Now it’s time to put it all together! Take a warmed tortilla, spoon a portion of the beef mixture down the center, sprinkle some cheese on top, and then roll it up tightly. Place the rolled enchilada seam-side down in a baking dish. Repeat with the rest of the tortillas.
6. Pour on the Sauce:
Once all the enchiladas are in the baking dish, pour the enchilada sauce over the top. Make sure to cover them evenly. Then sprinkle the remaining cheese over the sauce for that extra gooey goodness!
7. Bake:
Place the baking dish in the preheated oven and bake uncovered for about 20-25 minutes. You want to see that cheese melted and bubbly – yum!
8. Garnish and Serve:
When the enchiladas are ready, take them out of the oven and let them cool for a couple of minutes. If you want, top them with fresh cilantro or green onions before serving. Enjoy your tasty beef enchiladas!
Can I Use Flour Tortillas Instead of Corn Tortillas?
Absolutely! You can substitute flour tortillas for corn tortillas if you prefer. Just keep in mind that flour tortillas tend to be softer and may require slightly less baking time, so keep an eye on them in the oven to ensure they don’t get too crispy.
What Can I Use Instead of Shredded Beef?
If you don’t have shredded beef on hand, you can use shredded rotisserie chicken, ground beef, or even beans for a vegetarian option. Just adjust the cooking times accordingly; ground beef will take longer to cook if you’re starting from raw.
How Should I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) until warmed through, or microwave them for a quicker option.
Can I Freeze Enchiladas for Later?
Yes, you can freeze the enchiladas! Assemble them without baking, cover tightly with foil, and freeze for up to 3 months. When you’re ready to bake, thaw in the fridge overnight and then bake as directed, adding an extra few minutes to the cooking time if they’re still a bit cold.
