Baked Beef Enchiladas
Corn tortillas rolled around spiced ground beef and cheese, blanketed in red chile sauce and baked until the edges bubble. Warming the tortillas in oil first is the step that keeps them from splitting as you roll.
- Course
- Easy Dinners
- Time
- 1 hr
- Servings
- 6
Cooking Notes
- Cook the beef filling until excess moisture has evaporated before assembling. A wet filling combines with the sauce and can leave the tortillas soft enough to tear when served.
- Warm the tortillas before rolling so they become flexible instead of cracking. Keep the filling modest and place the seam side down so each enchilada stays closed in the pan.
- Use enough sauce to coat the tortillas without drowning them, then let the baked enchiladas rest briefly before serving. The filling and cheese set slightly as the pan cools.
Recipe Card
Baked Beef Enchiladas
By Gabriella
- Category
- Easy Dinners
- Total Time
- 1 hr
- Difficulty
- Intermediate
Ingredients
- 1.5 lbs ground beef
- 1 onion, diced
- 2 tbsp chili powder
- 1 tsp cumin
- 12 corn tortillas
- 3 cups red enchilada sauce
- 3 cups grated Monterey Jack
- Neutral oil for warming the tortillas
- Cilantro and sour cream to serve
Instructions
- 1
Brown the beef with the onion, then stir in the chili powder and cumin and cook another minute so the spices bloom in the fat.
- 2
Warm each tortilla for a few seconds per side in a slick of hot oil, stacking them under a towel as you go.
- 3
Spread a thin layer of sauce in a baking dish, fill each tortilla with beef and cheese, and roll them seam-side down in the pan.
- 4
Pour the remaining sauce over the top, cover everything with the rest of the cheese, and bake at 375°F for twenty-five minutes.
- 5
Let the dish rest ten minutes so the filling sets, then finish with cilantro and sour cream.
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