The Ultimate Loaded Beef Enchiladas are everything you crave in a cozy, homemade dinner. Packed with juicy ground beef, sautéed onions, and bold Tex-Mex spices, these enchiladas deliver flavor in every bite. Wrapped in soft flour tortillas and smothered with a creamy sour cream and salsa sauce, they’re topped with plenty of melty cheddar and Monterey Jack cheese for that golden, bubbly finish we all love.
Even better, these enchiladas are easy to prepare, making them a perfect weeknight dinner or a crowd-pleasing weekend meal. With a balance of creamy, cheesy richness and bold seasoning, this dish is guaranteed to satisfy hungry families and impress guests alike.
Enchiladas have long been a staple in Tex-Mex cuisine, evolving from Mexican roots into countless variations that celebrate comfort and flavor. This version highlights a creamy sauce twist, making it extra indulgent while still simple enough to whip up any night of the week.
Serve these enchiladas with a side of rice or beans, and you’ll have a complete, satisfying meal.
Recipe Yield: 6 servings
INGREDIENTS
8 flour tortillas (8-inch)
1 lb ground beef
2 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (mild or medium)
1 large onion, diced
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup sour cream
2 tbsp olive oil
2 tbsp fresh cilantro, chopped (for garnish)
INSTRUCTIONS
1. Cook the beef and onion:
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the ground beef, breaking it apart as it cooks, until browned, about 6–7 minutes. Drain excess fat.
2. Season the filling:
Sprinkle cumin, chili powder, smoked paprika, garlic powder, salt, and pepper over the beef mixture. Stir well and cook 1 more minute to let the spices bloom.
3. Make the sauce:
In a medium bowl, whisk together salsa, sour cream, 1 cup cheddar, and 1 cup Monterey Jack until smooth. This will form a creamy, cheesy sauce base.
4. Fill the tortillas:
Spread 2 tablespoons of sauce on the bottom of a greased 9×13-inch baking dish. Lay a tortilla flat, spoon about ⅓ cup of the beef mixture down the center, add 2 tablespoons shredded cheese, then roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
5. Smother with sauce:
Pour the salsa-sour cream sauce evenly over the filled tortillas, making sure every inch is covered. Sprinkle remaining shredded cheddar and Monterey Jack cheese on top.
6. Bake until bubbly:
Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes, until the cheese is melted, bubbly, and golden around the edges.
7. Garnish and serve:
Remove from oven and let rest 5 minutes. Garnish with fresh chopped cilantro and serve warm.
Helpful Tips to Perfect This Recipe
- Balance the spice: Use medium or hot salsa if you prefer more heat, or swap half the cheddar for pepper jack cheese for extra spice.
- Prevent soggy tortillas: Lightly toast tortillas in a dry skillet before filling; this helps them stay firm during baking.
- Make it ahead: Assemble enchiladas up to a day in advance, cover tightly, and refrigerate. Bake just before serving for a stress-free meal.
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