If you’re looking for a delicious and authentic Mexican dish, then Beef and Cheese Enchiladas are the perfect choice. This recipe will transport your taste buds to the streets of Mexico with its rich and bold flavors. These enchiladas are made with a thick and flavorful sauce, wrapped in soft corn tortillas, and filled with a delicious blend of meat and cheese. Once you try this recipe, you’ll see why it’s considered the miracle of Mexican food!
Beef and Cheese Enchiladas have become a staple in my family. My husband absolutely loves them, and we make them almost every other week. The best part is that they are so easy to make and can be customized to your liking. We like to use shredded beef for our enchiladas, and it always turns out delicious. The sauce is what really makes this dish special, and we can never get enough of it. We like to make a big batch of it and freeze it so that we can enjoy it anytime we want. These enchiladas are the perfect comfort food, and they always bring our family together.
Why This Beef and Cheese Enchiladas Recipe is a Must-Try
- This recipe uses a homemade enchilada sauce that is rich and flavorful. It’s made with a blend of spices, tomato sauce, and water, giving it a perfect balance of sweet and spicy flavors.
- The filling for these enchiladas can be customized to your liking. You can use ground meat, shredded beef or chicken, or even vegetarian options like beans or tofu.
- The corn tortillas used in this recipe are dipped in the sauce before filling and rolling. This softens the tortillas and makes them easy to roll without breaking.
- These enchiladas are topped with a generous amount of shredded cheese, which melts perfectly and adds a creamy texture to each bite.
- This recipe can be made ahead of time and frozen, making it a perfect option for meal prepping or hosting a large group.
Ingredients:
- Corn tortillas (enough for 3-4 dozen enchiladas)
- 2 cups shredded cheddar cheese per dozen enchiladas
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 medium yellow or white onion, diced
- 1 teaspoon oregano (Mexican oregano preferred, but regular is fine)
- 3 tablespoons chili powder
- 1/2 teaspoon basil
- 2 teaspoons cumin
- 1 teaspoon chipotle chili pepper (reduce to taste if sensitive to spice)
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 can tomato sauce, 8 oz.
- 4-5 cups water, divided
- Meat of your choice (ground beef, shredded chicken, etc.)
- Diced onions for topping enchiladas (optional)
Directions:
To prepare this recipe, follow these steps:
- Heat olive oil in a large saucepan over medium heat. Add onions and garlic, and cook until the onions become clear.
- While the onions and garlic are cooking, gather all the seasoning and measure them out.
- Add the tomato sauce, 3 cups of water, and all the seasoning to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
- Let the sauce cool for a bit. Preheat the oven to 350 degrees and spray a large pan with non-stick cooking spray.
- Dip corn tortillas in the sauce, making sure to cover them well on each side. This will soften them and make them easier to roll.
- Place a small amount of meat and cheese in the center of each tortilla.
- Roll the tortillas and place them seam down in the pan.
- When you have rolled the desired amount of enchiladas, top them with 1/2 cup of enchilada sauce per 11-12 enchiladas. Avoid using too much sauce, or the enchiladas will become soggy.
- Optionally, add diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
- Bake the enchiladas covered for about 40 minutes.
- Uncover the pan and bake for another 10 minutes.
- Serve the enchiladas with rice and beans, and enjoy!
Beef And Cheese Enchiladas
Ingredients
- Corn tortillas enough for 3-4 dozen enchiladas
- 2 cups shredded cheddar cheese per dozen enchiladas
- 2 tablespoons olive oil
- 2-3 cloves garlic minced
- 1 medium yellow or white onion diced
- 1 teaspoon oregano Mexican oregano preferred, but regular is fine
- 3 tablespoons chili powder
- 1/2 teaspoon basil
- 2 teaspoons cumin
- 1 teaspoon chipotle chili pepper reduce to taste if sensitive to spice
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 can tomato sauce 8 oz.
- 4-5 cups water divided
- Meat of your choice ground beef, shredded chicken, etc.
- Diced onions for topping enchiladas optional
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onions and garlic, and cook until the onions become clear.
- While the onions and garlic are cooking, gather all the seasoning and measure them out.
- Add the tomato sauce, 3 cups of water, and all the seasoning to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
- Let the sauce cool for a bit. Preheat the oven to 350 degrees and spray a large pan with non-stick cooking spray.
- Dip corn tortillas in the sauce, making sure to cover them well on each side. This will soften them and make them easier to roll.
- Place a small amount of meat and cheese in the center of each tortilla.
- Roll the tortillas and place them seam down in the pan.
- When you have rolled the desired amount of enchiladas, top them with 1/2 cup of enchilada sauce per 11-12 enchiladas. Avoid using too much sauce, or the enchiladas will become soggy.
- Optionally, add diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
- Bake the enchiladas covered for about 40 minutes.
- Uncover the pan and bake for another 10 minutes.
- Serve the enchiladas with rice and beans, and enjoy!