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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I made these. Took more than 15 minutes prep time, but then I ground the meat from a London Broil steak, 🙂 Very tasty meal indeed. I would add a bit more meat, beans, and corn, and up the filling quantity to 1/2 cup. Nevertheless, served as suggested, with the addition of sour cream and green tomatillo sauce, this recipe is a winner!
Simple. Simply delicious. Love this!
I made these tonight with some minor changes because I had to make do with what was in the house. I made a double batch and added fried onion and mushrooms. I used old cheddar and mozzarella cheese.( what I had) Also, because I accidentally bought 1 hot enchilada sauce, I used 1 mild sauce plus 1 bottle of salsa. I also used chopped hot peppers instead of canned chilli peppers. Absolutely delicious. Thank you for such a great recipe.
I made these last night for my man and I – we love these!! I love how all the flavor comes from the food and not spices. However i needed 1 can of enchilada sauce on the bottom and one on top. Also i found that a half cup of beef mixture in each tortilla worked for me. This was an amazing dinner!! So easy to prepare with outstanding result. Thank you!!
My Hubby would LOVE these….any suggestions on how I might make a batch and freeze them? I work evenings and these look easy for him to pop in the oven for dinner when I’m not home…..
Thanks 🙂
I’ve tried freezing after they’ve been fully baked, in which case I thaw overnight and reheat in the oven. Hope that helps!
My husband and I just enchiladas and these look and sound so flavorful 🙂 I love this recipe!
Made these tonight for dinner, all the other enchilada recipes are going in the trash!! These are really, really Damn Delicious!!! Combined a can of Old El Paso Medium Enchilada Sauce with a can of El Pato Mexican Tomato Sauce for just the right kick! The combination of cheese is the bomb!!! We are Mexican food lovers, what do you have for burritos? Love your website!!!
I’m so glad you had a chance to make this! As for burritos – I personally love carne asada burritos with pretty much all of these fillings smothered in enchilada sauce!
thank you for sharing this recipe! also… what brand is that bakeware?? it is too cute!
Thank you! I’m not too sure about the brand – it’s from Pier 1 Imports.
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I have no idea what enchilada sauce is (gulp!). It looks like basic pasta sauce. Is that what you used? This looks incredible.. as always!
Enchilada sauce is a red sauce made of mild to hot chile pulp or chile powder and spices. You can make it homemade or buy it at your local grocery store.
This recipe was delicious!! I was looking for something to make with ground venison and this fit the bill!
I have probably tried a million different enchilada recipes, but I don’t think I’d ever get sick of them! These look so good!
I keep trying to use the print feature on your site, but no luck. It does nothing. Is it not working or what? It works on other sites I visit.
I love your site, recipes and have tried some, delicious!!!
Alice, I’m not sure what the issue is. It’s working just fine on my end!
Hi Alice: I had the same printing problem. I highlited the recipie, right clicked on it and copied to Word. It will print out three pages showing the title of recipie, then the picture (in color), and then the recipie. I did not need the first two pages so I hit print and clicked on print current page (just the recipie). Hope this helps.
This looks delicious and your photos are fantastic! Adding this to my must-make list!
What is enchilada sauce then? In the UK it is hard to buy anything really Mexican in the supermarkets but I have used an El Paso enchilada sauce/jar though it was pretty ordinary! I want to make this because it looks divine!
The El Paso enchilada sauce sounds about right. You can also make your own red enchilada sauce right at home with just a few pantry ingredients.
I’m dying these look SO good!! I love enchiladas. Pinned to make soon!
Looks damn delicious, I will give it a try tonight for dinner! Thanks for the recipe.
These look unreal. Seriously unreal!
Looks so fresh and gorgeous…makes me want to dive right in!
I make enchiladas once a week. It’s a huge hit in our house! Yours look fantastic! Love the added black beans!