Cheesy Beef Enchiladas: My Go-To Comfort Food Recipe (Print Version)

Craving Cheesy Beef Enchiladas? Get my warm, authentic recipe for the best comfort food. Full of flavor, personal tips, and real kitchen stories.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Meat, Dairy

# Ingredients:

→ Enchilada Filling Essentials

01 - 1 lb ground beef (80/20)
02 - 1 yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (4 oz) can diced green chiles, undrained

→ Sauce & Dairy Dream Team

05 - 1 (19 oz) can red enchilada sauce
06 - 1/2 cup beef broth
07 - 1/2 cup sour cream
08 - 1 cup Monterey Jack cheese, shredded
09 - 1 cup cheddar cheese, shredded

→ Flavor Boosters & Wraps

10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - Salt and black pepper to taste
14 - 12 corn tortillas

→ Finishing Touches

15 - 1/4 cup fresh cilantro, chopped
16 - Optional: sliced jalapeños, for garnish

# Instructions:

01 - First things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon and let it brown, really get some color on it! This is where so much flavor starts, honestly. Once it's all cooked through, drain off any excess grease – I usually just tilt the pan and scoop it out. Then, toss in your finely chopped yellow onion and minced garlic. Sauté them until they're soft and fragrant, about 5 minutes. Oh, the smell at this stage is just wonderful; it fills the kitchen with such promise!
02 - Now for the good stuff! Stir in your chili powder, cumin, and dried oregano. Let those spices toast with the beef and onions for about a minute. You'll smell them bloom, it's a game-changer. This step is where you build the heart of your Cheesy Beef Enchiladas. Next, add the diced green chiles (liquid and all, remember?) and a good pinch of salt and pepper. Give it a good stir to combine everything. I always taste a tiny bit here to make sure the seasoning is on point – adjust if you need to, trust your gut!
03 - In a separate bowl, whisk together the canned red enchilada sauce, beef broth, and sour cream until it’s smooth and beautifully creamy. This is the magic sauce, people! I once forgot the sour cream, and the sauce was just… missing something. It wasn't bad, but it wasn't *my* sauce. This mixture should be thick enough to coat a spoon but still pourable. Set it aside for a moment, you'll be bathing your Cheesy Beef Enchiladas in this later!
04 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Now, the tortilla trick: briefly warm your corn tortillas in the microwave for 15-20 seconds or dip them quickly in warm sauce. This makes them pliable and prevents tearing, honestly a lifesaver! Spoon a little bit of the creamy sauce onto the bottom of your baking dish. Take a tortilla, spread a thin layer of sauce inside, then fill it with a generous scoop of your beef mixture and a sprinkle of both cheeses. Roll it up tightly and place it seam-side down in the dish.
05 - Repeat that rolling and filling process until all your tortillas are nestled snugly in the baking dish. Don't worry if they're packed in there; it just means more deliciousness! Once they're all lined up, pour the remaining creamy sauce evenly over the top of your rolled Cheesy Beef Enchiladas. Make sure every single one is covered in that deliciousness. Then, get ready for the best part: sprinkle the remaining shredded Monterey Jack and Cheddar cheese all over the top. Like, really pile it on. I didn't expect that much cheese on my first try, but now? It's essential!
06 - Pop that glorious dish into your preheated oven and bake for 20-25 minutes, or until the sauce is bubbly, and the cheese is melted and golden brown. Oh, the smell that fills your kitchen during this last step is just incredible! It's that moment when you know all your hard work is about to pay off. Once they're out, let them rest for a few minutes before serving – that lets everything set up nicely. Garnish with fresh cilantro and maybe some sliced jalapeños if you're feeling spicy. Enjoy your homemade Cheesy Beef Enchiladas!

# Notes:

01 - Don't rush the sauce, seriously. Let it simmer and do its thing; that's where the magic happens.
02 - These actually freeze beautifully! I always make extra and pop a tray in the freezer for a rainy day.
03 - Ran out of ground beef once, used shredded chicken. It was good, but the beef just hits different, you know?
04 - A dollop of sour cream and some fresh cilantro on top? Non-negotiable for me, it just brightens everything up.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - mixing bowls
04 - whisk

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 25-35g

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