Beef Corn Tortilla Enchiladas
Beef corn tortilla enchiladas are a classic Tex-Mex comfort food featuring seasoned ground beef rolled in soft corn tortillas, smothered in homemade red enchilada sauce, and baked with plenty of melted cheese. Perfect for family dinners or entertaining, these enchiladas deliver bold flavor and authentic texture every time.
Equipment
- Large skillet
- Mixing spoon or spatula
- Chef’s knife
- Cutting board
- 9x13-inch (23x33cm) baking dish
- Small bowl (for garnishes)
- Foil (optional, for covering)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 ½ pounds 680g ground beef (85% lean)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon black pepper
- 1 4-ounce / 115g can diced green chiles, drained
- 1 15-ounce / 425g can black or pinto beans, drained and rinsed (optional)
- 12 corn tortillas 6-inch, fresh
- 2 ½ cups red enchilada sauce homemade or high-quality store-bought
- 2 cups 225g shredded Monterey Jack cheese
- 1 cup 110g shredded cheddar cheese
- Fresh cilantro chopped (for garnish)
- 1 avocado sliced (for garnish)
- ½ cup diced red onion for garnish
- ½ cup sour cream or Mexican crema for garnish
Instructions
Prepare the Beef Filling:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté 3 minutes until softened. Stir in garlic and cook 1 minute more. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.
Season and Enrich:
- Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook 2 minutes. Add diced green chiles (and beans, if using). Stir until combined and heated through. Taste and adjust seasoning if necessary.
Warm the Tortillas:
- Preheat oven to 350°F (175°C). Warm tortillas briefly in a dry skillet or wrap in a damp paper towel and microwave for 30 seconds, until pliable.
Assemble the Enchiladas:
- Spread ½ cup enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
- Working one at a time, spoon 2–3 tablespoons beef filling down the center of each tortilla. Top with a sprinkle of Monterey Jack and cheddar cheese. Roll up and place seam side down in the dish.
Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, spreading to cover completely. Sprinkle with remaining cheeses.
Bake:
- Bake uncovered for 20–25 minutes, until cheese is melted and sauce is bubbling. For a slightly crisp top, broil for 2 minutes at the end, if desired.
Garnish and Serve:
- Remove from oven and let cool slightly. Top with fresh cilantro, sliced avocado, diced red onion, and dollops of sour cream. Serve warm.
Notes
For a vegetarian option, use plant-based ground “beef” or double the beans.
For a green enchilada sauce variation, substitute salsa verde or green sauce for the red enchilada sauce.
If tortillas crack while rolling, warm them longer or brush with a little oil.
Leftovers keep well in the fridge for up to 3 days, or freeze assembled (unbaked) for up to 2 months.