With just a few simple ingredients, these Easy Beef Enchiladas come together in no time and are packed with flavor! Add some sour cream and avocados to the top (if desired), and you have a meal everyone will be requesting seconds on!
A few weeks ago, I was seriously in the mood for Taco Tuesday. Since our evening was booked up however, and I didn’t have a few of my favorite toppings for tacos, I decided to make enchiladas. Both are my fav, so I knew it would satisfy my craving! I had the pan fully prepared in under 15 minutes! The best part, it was using ingredients I already had in my pantry which meant no last minute trip to the grocery store for me!
Preparation of these Easy Beef Enchiladas is just that….easy!
I prepped these in the early afternoon and once the kitchen was cleaned back up, moved on with my day! Come dinnertime, I removed the pan from the refrigerator and popped it in the oven! Not only did the hubby and myself enjoy these, but all three of my kids asked for seconds! My hubby took the leftovers for lunch the next day, which of course, always shows just how much he enjoyed the dinner!
Here are a few tips and pointers to make preparing this recipe a success!
Tortillas! I use both corn and flour because my family doesn’t have a preference, so feel free to use either or. Flour seem to hold up a bit better over corn. If using corn, make sure you microwave the tortillas for a few seconds before stuffing. Go in batches so they don’t cool off either. Being warmed a bit helps them not to tear as you are rolling them up!
Enchilada sauce! Yes, I cheated and bought store bought which is what is listed below. But, I have also included a fabulous homemade sauce you can make in place of the canned. I was short on time and know how those busy nights can be, so whether you want to try canned or homemade, I promise you’ll love these!!
Toppings: The recipe calls for just adding cheese on top. I however, love me some sour cream, so feel free to dollop (or plop, hehe) as much as desired. Perhaps some diced avocados and tomatoes as well? The possibilities are endless!!
Taco Seasoning: As you’ll notice in the recipe, I use a few tablespoons of this. You can use the store packet, which you’ll use the entire packet….OR, you can try my homemade taco seasoning and keep it on hand for future recipes as well!
What to serve with it: Well, of course, I am a rice and beans kind of gal, so restaurant-style Mexican rice and click best ever homemade refried beans.
Love this recipe? Be sure to check out my other Mexican themed dishes below!
Instant Pot Beef Enchilada Casserole
Creamy White Chicken Enchiladas
That’s it! Now you are set with a few of my tips….onto the recipe we go! Scroll below and enjoy! Be sure to let me know how it turns out and what you think! If you are on Instagram, take a pic of your dinner with the #thecookinchicks. I love seeing your creations and who knows, may even feature your pic!!
Be sure to check out my recipe card below for all of the info on this great and simple recipe!
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Easy Beef Enchiladas
Video
Equipment
Ingredients
- 1 lb ground beef or turkey
- 2 tablespoon taco seasoning
- 20 oz enchilada sauce (its the red sauce)
- 4.5 oz diced green chiles
- 1 ½ cups cheddar cheese, shredded
- 1 pack tortillas (corn or flour)
Instructions
- Preheat oven to 375 degrees and spray a 9×13 baking pan with spray.
- In a medium skillet, cook beef over medium high heat until no longer pink.
- Drain fat and stir in the taco seasoning and green chiles.
- Spread ½ cup enchilada sauce on bottom of prepared baking pan.
- Scoop about ¼ cup beef mixture and place into the middle of each tortilla.
- Sprinkle some cheese (about 2 tbsp) on top of beef mixture.
- Carefully roll the enchilada up and place seam side down into prepared pan.
- Continue process until beef mixture is gone and tortillas are stuffed into pan.
- Pour remaining enchilada sauce evenly on top of wrapped tortillas followed by remaining cheese.
- Place pan in oven and bake for about 20-25 minutes.
- Serve and enjoy!
Nutrition
Carolyn says
First time I have ever made burritos. I used the larger flour shells, added onion and green chilies. They were absolutely delicious! Thank you so much for the recipe.
Jeanette Vaden says
I didn’t see the homemade sauce you said you were linking. I don’t like the canned stuff so was hoping to try the homemade.
Kristin Hayes says
I haven’t had a chance to add it to my blog, but here is the homemade recipe my family uses! In a saucepan, stir together 3 tbsp oil, 2 tbsp flour, 1/4 cup chili powder, 1 tbsp cumin, and 1/2 tsp oregano. Cook over medium heat for 2 minutes. Add 2 cups beef broth, 2 1/2 cups tomato sauce, 1 minced garlic clove, and salt to taste. Simmer on low for 15 minutes, stirring occasionally. Store in the fridge up to 1 week!
Michelle Willis says
I am extremely excited to make these this weekend!! I will definitely keep everyone updated. Thanks so much for the amazing recipe!!
Kristin Hayes says
Yay! Can’t wait to hear what you think! Enjoy!
BB says
I used burrito sized tortillas and it made 6 “enchiladas”. I think the 20oz can of sauce was a bit much, but I used it all anyway. This is a solid recipe!
Kristin says
Yay! Glad you enjoyed! My family loves this one!
Sonya says
These were great! I added Monterrey jack cheese also and they were amazing!!
Kristin says
Yay!! Glad you enjoyed!!
Shery Sullivan says
Excited to make these tomorrow for Cinco de Mayo. Appreciate the rice and bean suggestion. I’ll try that too.
Kristin says
Hope you enjoy! Keep me posted and happy Cinco de Mayo!!
Diane M Taros says
An easy, very enjoyable meal. Since I like a lot of sauce, I added a can of cream of chicken soup to the red enchilada sauce plus a little salsa.
This made enough sauce for 5 generously stuffed enchiladas to satisfying me. Looking forward to eating the two enchiladas that I’m going to freeze.
Kristin Hayes says
So glad you enjoyed the recipe! It’s a favorite in my house!
Ann says
I’m a first time burrito maker. I have made these tonight but when I rolled the corn tortillas they broke apart. Had to switch to flour. First time I ever tried the corn. Any help is appreciated. Thanks!
Kristin says
Yes, I have ran into that problem before as well. I have found that heating the tortillas up slightly makes them a bit easier to work with and they don’t break as easily! Hope that helps!
Penny Nelson says
Phenomenal!
Kristin says
Yay!! Glad you enjoyed!!