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How to Make the Best Beef Enchilada Recipe at Home

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This 30-Minute Beef Enchiladas recipe combines seasoned ground beef, melty cheese, and rich red enchilada sauce for a quick, family-friendly meal. Using pantry staples and simple techniques, it delivers authentic Mexican-inspired flavors with minimal effort.

Ingredients

Scale

For the filling:

  • 1 tbsp cooking oil
  • 1 lb (450 g) ground beef
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup (about 75 g) diced chicken ham
  • 1 cup (100 g) shredded Monterey Jack or cheddar cheese

For the enchilada sauce:

  • 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
  • ½ cup (120 ml) beef broth

Other:

  • 8–10 corn or flour tortillas (6- to 8-inch)
  • 1 cup (100 g) shredded cheese, for topping
  • Fresh cilantro, chopped, for garnish
  • Sour cream or Mexican crema, for serving (optional)

Instructions

Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.

In a large skillet over medium heat, warm the cooking oil. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon. Season with cumin, chili powder, salt, and pepper. Cook until the beef is browned all over, about 6–8 minutes. Drain any excess fat if necessary.

Stir in the diced chicken ham and half of the shredded cheese. Remove the skillet from heat.

Pour ½ cup of the enchilada sauce into the bottom of the prepared baking dish to create a thin layer. Warm the tortillas briefly in the microwave (covered) or a dry skillet so they’re pliable.

Spoon about ⅓ cup of the beef filling down the center of each tortilla, roll them up, and place them seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Whisk together the remaining enchilada sauce and beef broth, then pour evenly over the rolled enchiladas. Sprinkle the top with the remaining 1 cup of cheese.

Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly.

Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream or Mexican crema if desired.

Notes

  • Tortillas: Warm before filling to prevent cracks.

  • Sauce: Store-bought is convenient—enhance with extra spices to taste.

  • Leftovers: Store in an airtight container in the fridge up to 3 days or freeze for up to 3 months.

  • Serving Suggestion: Garnish with cilantro, sour cream, and serve alongside Mexican rice or a fresh salad for a complete meal.

Find it online: https://claradelish.com/how-to-make-the-best-beef-enchilada-recipe-at-home/