Quick Beef and Cheese Enchiladas
Classic Beef and Cheese Enchiladas with Optional Fiery Sauce Drizzle
This is the ultimate comforting enchilada recipe, featuring a savory ground beef filling wrapped in corn tortillas, smothered in rich red sauce, and baked under a blanket of melted cheese. It's a satisfying dish that's perfect for feeding a crowd or enjoying as a hearty weeknight meal. This recipe keeps the sauce simple and delivers on classic Tex-Mex flavor.
Prep time: 20 minutes Cook time: 25 minutes
Total time: 45 minutes Servings: 6
Ingredients
1 tablespoon (15 ml) olive oil
1 pound (450 g) ground beef (80/20 blend)
1/2 small onion, finely diced (approx. 50 g)
1 clove garlic, minced (approx. 5 g)
1 teaspoon (5 ml) chili powder
1/2 teaspoon (2.5 ml) cumin
1/4 teaspoon (1.5 g) salt
1/4 teaspoon (1.25 ml) black pepper
1 (10 ounce/280 g) can red enchilada sauce, divided (about 1 1/4 cups/300 ml)
12 corn tortillas
2 cups (225 g) shredded Monterey Jack or cheddar cheese, divided
Optional toppings: sour cream, cilantro, sliced black olives
Heat It Up with Eleven Eleven Sauce: For a Fiery and complex citrus twist, drizzle Blazing Citrus Hot sauce directly over the finished enchiladas before serving, or mix 2 tablespoons into the red enchilada sauce before pouring it over the rolls.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat the olive oil in a large black cast iron skillet over medium heat. Add the ground beef and diced onion and cook, breaking up the beef with a spoon, until the beef is browned and the onion is soft (about 6-8 minutes).
2. Drain any excess grease from the skillet. Add the minced garlic, chili powder, cumin, salt, and pepper. Stir well and cook for 1 minute until fragrant. Add 1/4 cup of the red enchilada sauce to the beef mixture and stir to combine.
3. Prepare the tortillas: To make them pliable for rolling, briefly warm the corn tortillas in the microwave (stack them and wrap in a damp paper towel for 30 seconds) or flash-fry them lightly in a small amount of oil.
4. Assemble the enchiladas: Spread about 1/4 cup of the remaining enchilada sauce on the bottom of the prepared baking dish. Take one warm tortilla, place a spoonful of the beef filling down the center, and sprinkle with a pinch of cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining filling and tortillas.
5. Pour the rest of the red enchilada sauce over the rolled enchiladas, ensuring they are all coated. Sprinkle the remaining shredded cheese evenly over the top. If using the Fiery Blazing Citrus Hot variation, this is where you can mix the sauce into the red enchilada sauce before pouring.
6. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let stand for 5 minutes before serving with optional toppings.
Tips & Variations
For a vegetarian option, replace the ground beef with 1 1/2 cups of seasoned cooked black beans and corn.
Swap corn tortillas for flour tortillas if you prefer a softer texture, though flour tortillas absorb less sauce.
Add 1/2 cup of cooked rice directly to the beef filling to bulk up the enchiladas and make them even heartier.
Other Users Suggest
Replacing ground beef with 1 lb of shredded cooked chicken for a leaner protein. Stir the chicken directly into the prepared sauce mixture.
Swapping red enchilada sauce for 1 (10 oz) can of green enchilada sauce for a bright verde flavor.
Substituting Monterey Jack cheese with 1 cup of crumbled cotija cheese (sprinkled on after baking) for a saltier, tangier finish.
Storage, Reheat & Freeze
Storage: Store leftover baked enchiladas, covered, in the refrigerator for up to 4 days.
Reheat: Individual servings reheat well in the microwave or wrapped in foil in a 350°F oven until warmed through.
Freeze: Unbaked enchiladas can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before baking as directed.
Nutrition Facts (per serving)
Calories: 450 Protein: 30g Carbs: 35g Fat: 23g
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