Beef Enchiladas
Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time!
Since I have yet another salad recipe for you tomorrow, I just had to squeeze in this enchilada recipe. I’m all for eating healthy with the new year and all but sometimes you just have to include some comfort food too! After all, we can always run it off later, right?
Now I don’t know about you guys but enchiladas are my absolute favorite kind of Mexican dish. Loaded with melted cheesy goodness and a crumbled beef filling wrapped in flour tortillas, what’s not to love?
These come together so quickly and easily, making it perfect for a busy weeknight meal. Plus, the leftovers are just as amazing the next day!
Beef Enchiladas
Ingredients
- 2 ½ cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 4.5-ounce can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- ½ cup canned corn kernels, drained
- ½ cup canned black beans, drained and rinsed
- 1 ¼ cups Monterey Jack cheese, divided
- 1 ¼ cups shredded cheddar cheese, divided
- 12 6-inch flour tortillas, warmed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
Instructions
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, if desired.
Did you make this recipe?
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Enchiladas were awesome! My family loved them! I used a 4 cheese Mexican blend instead of the cheddar and Monteray jack cheeses. I also added a few shakes of garlic powder & some chopped canned jalapeños to the ground beef mix cause we like a little kick
These look too good to be true! Any idea on the calories per serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
This looks delicious but only 8 oz of ground beef?
Yes, that’s exactly right! But please feel free to add more, to taste.
I made these tonight and the flour shells were just so soggy I didn’t care for them at all. If I try again I will use corn shells and see if the are better. The meat mixture was good just the shells seems kind of slimy.
Vicki, did you use hard “shells”? Because this recipe calls for tortilla, and either flour or corn can be used based on personal preference.
Thanks for another yummy recipe. I have tried several enchilada recipes, and this one is the best and the easiest!
Wow, I made these enchiladas tonight and they are SO good!! I followed your recipe exactly and wouldn’t change a thing. Even my very picky kids enjoyed this dish! I am looking forward to trying out more of your recipes. Thank you!
Hi. This is the second time to try your enchilada recipe..I have made similar ones before but always seemed something missing in the flavor. Well,this one is great!.. and this time I am trying a few corn tortillas in with the batch to see which we like better. I notice usually when you order these in Mexican restaurants they make them with corn tortillas,but flour works good too. We are just a couple now, so last time I froze the rest in little foil packets of two along with a serving of Spanish rice and it was perfect. When we later had tacos or something Mexican,we took out a couple and microwaved them and they were still wonderful! I will come back later and let you know which we liked better. I have a feeling the flour ones freeze better though..we’ll see! 😉 The only thing I did different is added some chopped black olives and chopped yellow onions to the ground meat mix..just because we love them! Those could also just be a garnish on top. Thanks so much for a great recipe!! Love it!!
My husband and I (and our three kiddos) just bought our first home (after living with our in laws for a few years) and your site has been a lifesaver for me and our busy weekday lives. I can serve a yummy hot dinner and not be stressed out. Thanks so much! Do you have a cookbook?!?!
Not at the moment but I hope to have one soon!
Awesome! Can’t wait!!!
Hi Chung-Ah,
I’m curious to know if corn tortillas would work, too? I could be wrong on this, but somewhere along the line I picked up the impression that flour tortillas would become ‘slimy’ if used for enchiladas? Is that untrue?
Thanks!
Stacey
Stacey, feel free to substitute corn tortillas – it’s really based on personal preference. And no, I have never experienced “sliminess” using flour tortillas.
Got em in the oven now…!
Slightly tweeked the ingredients w/t hot peppers instead of green chilies…
Ole!
Yes! This enchilada recipe is just so easy, yet just so damn delicious! I’ve made this several times since it was first published and it just gets yummier each time I try it.
Thanks, Chung-Ah!!!
Made these three times–they’re now in regular rotation at my house!!
Looks great! Do these turn out ok if you freeze them?
I actually haven’t tried freezing them myself – there were no leftovers to freeze!
I tried this recipe and it was delicious! Thanks for sharing. Where did you buy your greenish baking dish? I love it. I’m obsessed with stuff for my kitchen. I’d like to buy one like it for myself. Thanks again! 🙂
I’m so glad you tried this recipe! As for the baking dish, I found it at Pier One.
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These are good, but I feel like they need extra seasoning. Salt and pepper just doesn’t cut it for me. I added a package of taco seasoning for more flavor.
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These are wonderful! Had them for dinner tonight with a couple modifications to make them WW friendly and they were so filling and tasty! They’re definitely on the “do again” list, thank you for sharing!
i made the Shrimp Cobb Salad last night and it was not only beautiful but so delicious! Thanks so much for this wonderful site. I can’t wait to try another one of your delights!
Hi there, these look mad, but what is “1 (4.5-ounce) can diced green chiles”? I’m not familiar with these in Australia, thanks
Angela, here is a link of my favorite brand of diced green chiles: http://www.ortega.com/products/products_detail.php?id=3719.