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Easy Beef Enchiladas topped with cheese and enchilada sauce, served on a plate.

Cheesy Rolled Mexican Dinner

A quick and forgiving recipe for cheesy beef enchiladas that is perfect for busy weeknights and can be customized to your taste.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound Ground beef You can also use ground turkey or shredded chicken.
  • 1 small Onion, chopped Optional but adds flavor.
  • 2 cloves Garlic, minced Or use garlic powder in a pinch.
  • 1-2 teaspoons Taco seasoning Or a mix of chili powder, cumin, salt, and pepper.
  • 8 pieces Flour tortillas Corn tortillas can be used if preferred.
For the Sauce and Topping
  • 2 cups Enchilada sauce Red or green sauce works well.
  • 1 cup Sour cream This adds creaminess to the filling.
  • 2-3 cups Shredded cheese Cheddar, Monterey Jack, or a mix.
  • Oil for the pan

Method
 

Preparation
  1. Brown the beef in a skillet. If using onion, cook it with the beef until soft. Add garlic for the last 30 seconds.
  2. Stir in taco seasoning and a tiny splash of water to coat the beef.
  3. In a bowl, mix sour cream with about 1/2 cup enchilada sauce.
  4. Combine the sour cream mixture with the beef and add in cheese if desired.
Assembly and Baking
  1. Spread some enchilada sauce at the bottom of a baking dish.
  2. Spoon the filling into each tortilla, roll it up, and line them seam side down.
  3. Pour the remaining sauce over the enchiladas and sprinkle with cheese.
  4. Bake at 375°F for 18 to 22 minutes until hot and bubbly. Broil for 1-2 minutes if you want a browned top.

Notes

You can prep these enchiladas earlier in the day and refrigerate. Bake when ready, adding extra time if baked cold. They are freezer-friendly too, either baked or unbaked. Hold back some sauce if tortillas get soggy after freezing.