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For a quick and satisfying dinner that packs a punch of flavor, these Beef Enchiladas with Creamy Sauce are the perfect choice. Rolled corn tortillas are generously filled with seasoned ground beef and topped with a luscious creamy sauce that brings everything together. Garnished with fresh green onions, this dish is as visually appealing as it is delicious, making it a go-to for busy weeknights.
Why You’ll Love This Recipe
This easy beef enchiladas recipe delivers bold flavors and comforting textures in every bite. It’s perfect for families or anyone looking for a quick meal that doesn’t skimp on taste.
- Quick to prepare: Ready in under an hour.
- Flavor-packed: Each bite is bursting with savory beef and creamy goodness.
- Customizable: Easy to adapt with your favorite toppings or fillings.
- Perfect for leftovers: Great for meal prep or next-day lunches.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 2 green onions, sliced (for garnish)
- 1 tablespoon olive oil
How to Make Beef Enchiladas with Creamy Sauce
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened.
- Stir in the minced garlic, and cook for an additional minute until fragrant.
- Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat.
- Season the beef mixture with chili powder, cumin, and salt. Remove from heat and stir in 1/2 cup of cheddar cheese.
- Preheat your oven to 350°F (175°C).
- To assemble the enchiladas, take a corn tortilla, spoon a generous amount of the beef mixture into the center, and roll it up tightly. Place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
- In a small bowl, mix the sour cream with a splash of the enchilada sauce to create a creamy topping. Drizzle this mixture over the enchiladas.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Garnish with sliced green onions before serving.
Tips for the Best Results
- Ensure the tortillas are warm before rolling to prevent cracking.
- Use lean ground beef for a lighter option, or substitute with ground turkey or chicken.
- Feel free to add black beans or corn to the beef mixture for extra texture.
Easy Variations
- Swap the ground beef for shredded rotisserie chicken for a quicker prep.
- Use different cheeses like Monterey Jack or pepper jack for a spicy kick.
- Top with avocado slices or fresh cilantro for added freshness.
What to Serve With It
- A side of Mexican rice or cilantro-lime rice for a complete meal.
- Black beans or refried beans for a hearty addition.
- A fresh garden salad with a tangy vinaigrette.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through.
Recipe Card
Recipe Name: Beef Enchiladas with Creamy Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 cup shredded cheddar cheese
8 corn tortillas
1 cup enchilada sauce
1/2 cup sour cream
2 green onions, sliced (for garnish)
1 tablespoon olive oil
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened.
2. Stir in the minced garlic, and cook for an additional minute until fragrant.
3. Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat.
4. Season the beef mixture with chili powder, cumin, and salt. Remove from heat and stir in 1/2 cup of cheddar cheese.
5. Preheat your oven to 350°F (175°C).
6. To assemble the enchiladas, take a corn tortilla, spoon a generous amount of the beef mixture into the center, and roll it up tightly. Place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas.
7. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
8. In a small bowl, mix the sour cream with a splash of the enchilada sauce to create a creamy topping. Drizzle this mixture over the enchiladas.
9. Sprinkle the remaining cheddar cheese on top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool slightly. Garnish with sliced green onions before serving.
Notes: Ensure tortillas are warm before rolling to prevent cracking. Use lean ground beef for a lighter option.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 cup shredded cheddar cheese
8 corn tortillas
1 cup enchilada sauce
1/2 cup sour cream
2 green onions, sliced (for garnish)
1 tablespoon olive oil
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened.
2. Stir in the minced garlic, and cook for an additional minute until fragrant.
3. Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat.
4. Season the beef mixture with chili powder, cumin, and salt. Remove from heat and stir in 1/2 cup of cheddar cheese.
5. Preheat your oven to 350°F (175°C).
6. To assemble the enchiladas, take a corn tortilla, spoon a generous amount of the beef mixture into the center, and roll it up tightly. Place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas.
7. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
8. In a small bowl, mix the sour cream with a splash of the enchilada sauce to create a creamy topping. Drizzle this mixture over the enchiladas.
9. Sprinkle the remaining cheddar cheese on top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool slightly. Garnish with sliced green onions before serving.
Notes: Ensure tortillas are warm before rolling to prevent cracking. Use lean ground beef for a lighter option.
