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Beef Enchiladas

A comforting and flavorful dish featuring rolled tortillas filled with shredded beef, cheese, and enchilada sauce, perfect for family gatherings and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded beef Use beef from chuck roast or brisket for best results.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to mix different cheeses for added flavor.
  • 1 can 10 oz enchilada sauce Store-bought or homemade can be used.
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt to taste salt
  • Pepper to taste pepper
  • Chopped cilantro for garnish
For assembly
  • 8 pieces flour tortillas Corn tortillas can be used as a gluten-free alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a pan, heat olive oil over medium heat, and add the diced onion. Sauté until the onion is soft and fragrant.
  3. Stir in the cooked shredded beef along with ground cumin, garlic powder, salt, and pepper. Mix well and let it cook for another 3-4 minutes.
  4. Warm the tortillas in the microwave or on a skillet to make them pliable.
Assembly
  1. Spread a small amount of enchilada sauce along the bottom of a 9x13 inch baking dish to prevent sticking.
  2. Place a generous amount of the beef mixture into each tortilla, sprinkle with a bit of cheese, and roll them up tightly.
  3. Lay the rolled enchiladas seam-side down in the baking dish.
  4. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
Cooking
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
  3. Garnish with chopped cilantro before serving.

Notes

Consider various toppings like sour cream or avocado for serving. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.