Enchiladas look like a project but the actual technique is simple — the only real skill is warming the tortillas so they roll without splitting.
A from-scratch or good-quality jarred red sauce, plenty of cheese, and a hot oven do the rest.
Beef Enchiladas
Warm the tortillas before rolling — even 30 seconds under a damp paper towel in the microwave is enough to keep them from cracking and losing their filling.
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Beef Enchiladas
Ingredients
- 1.5 lbs ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 10 corn tortillas
- 2.5 cups red enchilada sauce
- 2 cups shredded cheddar or Mexican blend cheese
- Chopped cilantro, for serving
- Salt, to taste
Instructions
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1. Brown the beef
Preheat oven to 375°F (190°C). Brown the ground beef with onion and garlic in a skillet, about 7 minutes. Stir in chili powder, cumin and salt. Drain excess fat.
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2. Warm the tortillas
Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable — this prevents cracking when rolled.
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3. Fill and roll
Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
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4. Sauce and bake
Pour remaining enchilada sauce over the top, sprinkle with remaining cheese, and bake for 20-25 minutes until bubbly. Top with cilantro.
Tips & Common Questions
Why do my tortillas crack when rolling?
Cold, dry tortillas crack easily — warming them briefly (damp paper towel in the microwave, or a few seconds per side in a dry skillet) makes them pliable enough to roll without tearing.
Corn or flour tortillas?
Corn tortillas are traditional for enchiladas and hold up better against the sauce without turning mushy — flour tortillas can work but get softer faster.
Can I assemble these ahead?
Yes — assemble fully, cover, and refrigerate up to 24 hours before baking. Add about 5-10 extra minutes to the bake time if going in cold.