Real Recipes From Real Home Cooks ®

beef and cheese enchiladas

(4 ratings)
Blue Ribbon Recipe by
Debbie W

I love Mexican food and the way it makes my house smell... all the spices are just intoxicating. I made these babies with my Machaca and used the leftover broth in the sauce. To die for!! I had to drink a margarita to snap out of it. This recipe is mainly for the sauce so feel free to use whatever meat you would like. I have even used plain ground meat with taco seasoning. While this is better made Machaca it is not absolutely necessary.

Blue Ribbon Recipe

If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.

— The Test Kitchen @kitchencrew
(4 ratings)
yield serving(s)
prep time 1 Hr
cook time 1 Hr 40 Min
method Bake

Ingredients For beef and cheese enchiladas

  • corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen
  • 2 c
    shredded cheddar cheese per dozen enchiladas
  • 2 Tbsp
    olive oil
  • 2-3 clove
    garlic, minced
  • 1 md
    yellow or white onion, diced
  • 1 tsp
    oregano (I used Mexican oregano but regular is fine)
  • 3 Tbsp
    chili powder
  • 1/2 tsp
  • 2 tsp
  • 1 tsp
    chipotle chili pepper (this is spicy, it can be reduced to taste)
  • 2-3 tsp
  • 1 tsp
    black pepper
  • 1 can
    tomato sauce, 8 oz.
  • 4-5 c
    water, divided
  • meat, you can use any meat - ground meat, shredded chicken
  • diced onions to top enchiladas (optional)

How To Make beef and cheese enchiladas

  • Onions and garlic in a skillet.
    In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
  • Gathering all the seasonings.
    Gather seasoning and measure them out while onions and garlic are cooking.
  • Tomato sauce, water, and all the seasoning in a saucepan.
    Add tomato sauce, 3 cups of water, and all the seasoning.
  • Bringing sauce to a boil.
    Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
  • Sauce ready to cool.
    Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
  • Dipping tortillas in the sauce.
    Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
  • Cheese and meat added to the tortilla.
    Place a small amount of meat and cheese in the center of the corn tortilla.
  • Rolled tortillas in a pan.
    Roll the tortilla and place it seam down in the pan.
  • Additional sauce poured on enchiladas.
    When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
  • Cheese and onions on top of the enchiladas.
    Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
  • Enchiladas baking in the oven.
    Bake covered for about 40 min.
  • Continuing to bake enchiladas uncovered.
    Uncover and bake another 10 min.
  • Beef and Cheese Enchiladas on a plate with rice and beans.
    Serve with rice and beans and enjoy!
  • Unused enchilada sauce in a container.
    Freeze any unused sauce in a covered container.