Ground Beef Enchiladas Recipe

A baking dish filled with ground beef enchiladas, topped with melted cheese and dollops of sour cream.

5 from 5 votes

Ground Beef Enchiladas Recipe

Cheesy ground beef enchiladas are smothered in bold homemade red sauce and baked until hot and bubbly for a simple family favorite dinner.

Prep Time30

Cook Time25

Total Time55

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

1 pound ground beef, cooked and drained
2 tablespoons vegetable oil
4 tablespoons all-purpose flour
2 - 3 tablespoons Gebhardt Chili Powder
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon salt
½ teaspoon cumin
2 cups chicken broth, full sodium
9 flour tortillas, soft taco size
4 cups shredded Mexican Blend cheese, divided

Toppings

tomatoes, cilantro, sour cream, sliced olives, salsa, optional

Instructions

Add oil to a pot and heat on medium. Pour in flour and whisk together, and cook for 1-2 minutes.
Add chili powder, garlic powder, cumin, salt, and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time, and until there are no more clumps. Heat for 15 minutes or until thickened.
After you have made your sauce, add ½ cup of the sauce to the bottom of the 9x13 pan.
Add ⅓ cup of cooked ground beef to the center of a tortilla and ¼ cup shredded cheese. Roll up and lay seam side down into the dish.
Continue doing this with your tortillas until your pan is full. From there, pour the excess sauce over your tortillas. Sprinkle the top with 1 cup cheese. (You can also prepare this in advance and refrigerate until ready to cook). Bake at 350°F for 20-25 minutes.
Top with any garnishes.

Video

Notes

Recipe Tips.

Simmer until the sauce coats the back of a wooden spoon without looking thin and watery.
Cook the ground beef in a large skillet for about 8-10 minutes over medium heat, breaking up the meat with a spatula as it cooks. Once the ground beef is cooked, drain excess fat.
Do not overfill the tortillas so they roll easily and stay sealed. Be sure to place seam side down.
Assemble ahead of time and refrigerate if needed before baking. These enchiladas also make a great freezer meal!
Let the enchiladas rest for a few minutes after baking for easier serving.

Make ahead of time. To freeze ahead of time, prepare the recipe for ground beef enchiladas as directed, but don’t bake. Use a freezer-safe baking pan, cover it with plastic wrap, and then aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.

Store. Keep leftover easy ground beef enchiladas in the fridge in an airtight container for 2-3 days.

Freeze. Divide the leftovers into individual serving airtight containers and freeze them. Reheat in the microwave.

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