What makes these enchiladas so special is how customizable they are. You can mix in black beans, diced green chiles, or corn for extra texture. You can top them with fresh cilantro, sliced jalapeños, or even a drizzle of sour cream for a restaurant-quality finish. They’re perfect for weeknight dinners, family gatherings, or potlucks comforting, crowd-pleasing, and deeply satisfying. Serve them with Mexican rice, refried beans, or a simple salad, and you’ll have a complete, flavor-packed meal that everyone will crave again and again.
Ingredients:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- 8 flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 tbsp chopped cilantro (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef over medium heat until browned. Add onion and garlic, cooking until softened. Stir in chili powder, cumin, salt, and pepper.
- Add ½ cup enchilada sauce to the beef mixture and mix well.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and top generously with cheese.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve warm with rice or beans.