Total time
60 min
Servings
1
Calories
1051.5
Category
Dinner & Mains
Dive into the heart of Mexican comfort food with these Beef & Cheese Enchiladas. Ready in under an hour, this spicy, cheesy dish layers seasoned ground beef, melted Monterey Jack, and a rich homemade sauce in soft corn tortillas. Perfect for a quick weeknight dinner that delivers big flavor.
Ingredients
Makes 1 serving
- 1 ground beef
- 1 onion
- 1/8 olive oil
- 1/4 flour
- 1/4 garlic powder
- 1 onion powder
- 1/2 dried oregano
- 1/2 chili powder
- 2 dried basil
- 1/2 ground cumin
- 1 dried coriander
- 1/4 black pepper
- 1/8 cayenne pepper
- 1/8 salt
- 1/8 tomatoes
- 1 chicken broth
- 14 water
- 1/2 corn tortillas
- 12 monterey jack cheese
- 1/2 cheddar cheese
Method
Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
Preheat oven to 400*.
In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
Leave the tortilla submerged just enough to soften but not fall apart.
Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.
Cook's notes
- For best results, use fresh corn tortillas and warm them briefly before rolling to prevent cracking.
- Adjust the cayenne pepper to control spiciness—start with less and add more to taste.
- Let the enchiladas rest for 5 minutes after baking to set the filling and make serving easier.
Easy swaps
- Instead of ground beef, use ground turkey or shredded chicken for a lighter option
- Instead of Monterey Jack cheese, use queso fresco or pepper jack for a different flavor profile
- Instead of corn tortillas, use flour tortillas (though texture will be softer)
Frequently asked
Can I make this recipe vegetarian?
Yes! Substitute the ground beef with black beans, lentils, or a plant-based meat alternative. Use vegetable broth instead of chicken broth.
Why are my tortillas falling apart?
Over-soaking the tortillas in the sauce can make them too soft. Dredge quickly—just enough to soften—and handle gently.
Can I use pre-made enchilada sauce?
Absolutely. Use about 2 cups of store-bought sauce to replace the homemade version, though the spice blend in this recipe adds unique depth.
