Beef Enchiladas with Cheese

Rainy Tuesday evenings were made for dishes like this, something that fills the whole house with warmth while the sky does its thing outside. I started making these enchiladas when I realized takeout was costing me a fortune and never quite hit that homemade comfort spot. Now the smell of cumin and simmering red sauce instantly makes everything feel right.

Last winter my neighbor came over while these were baking and ended up staying for dinner. She said her grandmother never wrote down her enchilada recipe and this was the closest shed tasted to home. We stood at the counter eating them straight from the pan while snow piled up outside.

Ingredients

• 1 lb ground beef: Choose beef with a bit of fat content, the lean stuff dries out and you want those juices mingling with your spices
• 1 medium onion: Finely chopped so it practically disappears into the filling, providing sweetness without obvious texture
• 2 cloves garlic: Freshly minced releases more oil than pre-chopped, giving you that aromatic backbone
• 1 tsp ground cumin: This is the earthy foundation, do not be tempted to reduce the amount
• 1 tsp chili powder: Use a good quality blend, the cheap stuff tastes mostly of salt and dust
• ½ tsp smoked paprika: Adds that subtle depth that makes people ask what your secret ingredient is
• ½ tsp salt and ¼ tsp black pepper: Enhance all the other flavors without overwhelming them
• ½ cup beef broth: The secret to keeping the filling from becoming dry and crumbly
• 2 tbsp vegetable oil: Creates the roux base for your sauce, neutral flavor lets spices shine
• 2 tbsp all-purpose flour: Thickens the sauce to that perfect coating consistency
• 3 tbsp chili powder: This much might seem bold but it creates that restaurant style red sauce
• 1 tsp ground cumin: Echoes the filling and ties the whole dish together
• ½ tsp garlic powder and ½ tsp onion powder: Work alongside the fresh aromatics for layered flavor
• ½ tsp salt: Adjust after tasting if you are sensitive to sodium
• 2 cups chicken or beef broth: The liquid that transforms your spice roux into authentic enchilada sauce
• 1 tsp tomato paste: Adds just enough body and subtle sweetness without making it taste like marinara
• 8 medium flour tortillas: Soft and pliable, warm them first or they will crack when you roll
• 2 cups shredded cheddar cheese: Sharp cheddar gives you that classic tangy melt
• 1 cup shredded Monterey Jack: Creamier than cheddar and balances the bold flavors
• 2 tbsp fresh cilantro: Brightens everything up with a pop of fresh green color and flavor

Instructions

Preheat your oven:

Get it to 375 degrees so it is ready when you are, no waiting around once those enchiladas are assembled.

Brown the beef:

Cook it in a large skillet over medium heat, breaking it up with your spoon until it is no longer pink.

Add aromatics:

Toss in your onion and garlic, cook for about 3 minutes until softened and fragrant.

Season the filling:

Stir in cumin, chili powder, smoked paprika, salt, pepper, and that beef broth.

Simmer the beef:

Let it bubble gently for 5 minutes until the liquid thickens slightly, then set it aside.

Make the roux:

Heat oil in a saucepan over medium heat and whisk in flour, cook for 1 minute to lose the raw taste.

Add the spices:

Dump in chili powder, cumin, garlic powder, onion powder, oregano, and salt, stir for 30 seconds.

Create the sauce:

Gradually whisk in broth and tomato paste, simmer for 5 to 7 minutes until it coats the back of a spoon.

Prep the pan:

Spread half a cup of that beautiful red sauce over the bottom of a 9 by 13 inch baking dish.

Warm the tortillas:

Heat them briefly in the microwave or a dry pan so they roll without cracking.

Fill and roll:

Spoon beef down the center of each tortilla, add some cheese, roll tight and place seam side down.

Sauce and cheese:

Pour remaining sauce over all enchiladas, sprinkle with the rest of your cheese.

Bake until bubbly:

20 to 25 minutes at 375 degrees should do it, you want the cheese melted and sauce bubbling.

Finish with cilantro:

Scatter fresh cilantro on top if you like, serve them hot while the cheese is still stretchy.

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These became my go to for new neighbors and nervous first dates, something about bubbling cheese puts everyone at ease. My partner actually proposed after I made these for what was supposed to be a casual Tuesday dinner, so maybe keep that in mind.

Making It Your Own

The beauty of enchiladas is how they adapt to whatever you have on hand or whatever mood you are in. I have used leftover roasted chicken, refried beans, even just cheese when the grocery budget was tight one month.

The Sauce Secret

Homemade enchilada sauce changed everything for me, it is honestly faster than driving to the store for a can. The roux method creates that silky texture you cannot get from just spicing up tomato sauce.

Serving Suggestions

A crisp green salad with lime dressing cuts through all that rich cheese beautifully. Or go full comfort mode and serve with Mexican rice and refried beans on the side.

• Sour cream and a squeeze of fresh lime make everything brighter
• Sliced avocado or guacamole adds creaminess that balances the spice
• Pickled jalapeños on the side for anyone who likes extra heat

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These enchiladas have seen me through cold winters, breakups, celebrations, and endless Tuesday nights when nothing else sounded right.

Recipe FAQs

→ What type of cheese is best for enchiladas?

Cheddar and Monterey Jack cheeses melt well and add creamy, mild flavors that complement the spicy beef filling.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas offer a gluten-free option. Soften them carefully to avoid breaking during rolling.

→ How do I make the sauce thicker?

Simmer the sauce longer to reduce it or whisk in a flour and oil roux to achieve desired thickness.

→ Can I prepare the filling in advance?

Absolutely, cooking the beef filling ahead saves time and enhances flavor as spices meld.

→ What are good garnishes for enchiladas?

Chopped cilantro, sour cream, sliced avocado, or a squeeze of fresh lime brighten the flavors wonderfully.