Beef Enchiladas

Zesty beef wrapped in soft flour tortillas then drenched in red enchilada sauce and baked with melty cheese, these are Beef Enchiladas!

Course Dinner

Cuisine American

Keyword beef enchiladas

Prep Time 30

Cook Time 30

Total Time 1

Servings enchiladas

Calories 384kcal

Preheat oven to 375° F. Lightly spray a 9x13 baking dish with nonstick cooking spray and set aside.
Heat a large nonstick skillet over medium heat. Add oil and brown beef, breaking apart as it cooks. Sprinkle in cumin, chili powder, salt and pepper. Once beef is completely cooked, remove from heat.
Add 1/4-1/2 cup enchilada sauce to the bottom of prepared pan. Reserve half the cheese.
Divide the cooked meat into 8 even portions (I do this in the pan, but you can just eyeball it.) Fill each tortilla with ground beef and about 2 tablespoons grated cheddar cheese. You should have 6 oz of grated cheddar cheese to divide evenly between each enchilada which is approximately 2 tablespoons. Roll up and place seam side down into the pan. Repeat until all 8 enchiladas are filled.
Top enchiladas with remaining enchilada sauce. You will notice that the sauce pools in between each enchilada. Use a butter knife or spoon to separate each enchilada to let the sauce to fall in between. This prevents the enchiladas from sticking together and will allow for easy serving later!
Top enchiladas with remaining 6 oz of cheese and bake covered 30-40 minutes. Top with cilantro and any other toppings you prefer and serve.