Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time!
Since I have yet another salad recipe for you tomorrow, I just had to squeeze in this enchilada recipe. I’m all for eating healthy with the new year and all but sometimes you just have to include some comfort food too! After all, we can always run it off later, right?
Now I don’t know about you guys but enchiladas are my absolute favorite kind of Mexican dish. Loaded with melted cheesy goodness and a crumbled beef filling wrapped in flour tortillas, what’s not to love?
These come together so quickly and easily, making it perfect for a busy weeknight meal. Plus, the leftovers are just as amazing the next day!
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time!
- 2 1/2 cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 (4.5-ounce) can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 1 1/4 cups Monterey Jack cheese, divided
- 1 1/4 cups shredded cheddar cheese, divided
- 12 (6-inch) flour tortillas, warmed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, if desired.
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Yes! You have got to throw i some comfort food. You know, for balance!
Pinned! These look awesome!
I love enchiladas, these look killer!
Hey . Have you ever prepared it the night before and cooked it the next day for lunch ?
Kayla, I actually have not tried prepping the night before but feel free to browse through the comments below. Some of my readers have prepped the night before and had great results!
IS there an enchilada sauce recipe to accompany this, or is the enchilada sauce you have listed in the recipe a canned version?
Yes! Here is my go-to homemade enchilada sauce recipe.
These look SO good!! I just moved to London for six months, and as a native Californian, I’m already missing good Mexican food! Definitely going to need to make these to satisfy some cravings 🙂 pinned!
holy cow, I’ve never wanted to put my fork through the monitor before looking at your enchiladas. I must make these. They look exceptionally delicious. Damn delicious, in fact.
Love these! They look delicious and don’t seem too unhealthy, right? 😉
Killer enchiladas, Chung-Ah! Thanks for sharing, girl!
I have never made enchiladas at home. Must try as they look delicious!
Yum – these look good. Thank you.
I’ve never made enchiladas but if and when I make them, I will try these! Pinned!
Love enchiladas! Such a hearty and satisfying meal for a miserable January night.
Comfort food, indeed! This is beautiful, Chung-Ah!!
I make enchiladas once a week. It’s a huge hit in our house! Yours look fantastic! Love the added black beans!
Looks so fresh and gorgeous…makes me want to dive right in!
These look unreal. Seriously unreal!
Looks damn delicious, I will give it a try tonight for dinner! Thanks for the recipe.
I’m dying these look SO good!! I love enchiladas. Pinned to make soon!
What is enchilada sauce then? In the UK it is hard to buy anything really Mexican in the supermarkets but I have used an El Paso enchilada sauce/jar though it was pretty ordinary! I want to make this because it looks divine!
The El Paso enchilada sauce sounds about right. You can also make your own red enchilada sauce right at home with just a few pantry ingredients.
This looks delicious and your photos are fantastic! Adding this to my must-make list!
I keep trying to use the print feature on your site, but no luck. It does nothing. Is it not working or what? It works on other sites I visit.
I love your site, recipes and have tried some, delicious.
Alice, I’m not sure what the issue is. It’s working just fine on my end!
Hi Alice: I had the same printing problem. I highlited the recipie, right clicked on it and copied to Word. It will print out three pages showing the title of recipie, then the picture (in color), and then the recipie. I did not need the first two pages so I hit print and clicked on print current page (just the recipie). Hope this helps.
I have probably tried a million different enchilada recipes, but I don’t think I’d ever get sick of them! These look so good!
This recipe was delicious!! I was looking for something to make with ground venison and this fit the bill!
I have no idea what enchilada sauce is (gulp!). It looks like basic pasta sauce. Is that what you used? This looks incredible.. as always!
Enchilada sauce is a red sauce made of mild to hot chile pulp or chile powder and spices. You can make it homemade or buy it at your local grocery store.
thank you for sharing this recipe! also… what brand is that bakeware?? it is too cute!
Thank you! I’m not too sure about the brand – it’s from Pier 1 Imports.
Made these tonight for dinner, all the other enchilada recipes are going in the trash!! These are really, really Damn Delicious. Combined a can of Old El Paso Medium Enchilada Sauce with a can of El Pato Mexican Tomato Sauce for just the right kick! The combination of cheese is the bomb. We are Mexican food lovers, what do you have for burritos? Love your website.
I’m so glad you had a chance to make this! As for burritos – I personally love carne asada burritos with pretty much all of these fillings smothered in enchilada sauce!
My husband and I just enchiladas and these look and sound so flavorful 🙂 I love this recipe!
My Hubby would LOVE these….any suggestions on how I might make a batch and freeze them? I work evenings and these look easy for him to pop in the oven for dinner when I’m not home…..
I’ve tried freezing after they’ve been fully baked, in which case I thaw overnight and reheat in the oven. Hope that helps!
I made these last night for my man and I – we love these!! I love how all the flavor comes from the food and not spices. However i needed 1 can of enchilada sauce on the bottom and one on top. Also i found that a half cup of beef mixture in each tortilla worked for me. This was an amazing dinner!! So easy to prepare with outstanding result. Thank you!!
I made these tonight with some minor changes because I had to make do with what was in the house. I made a double batch and added fried onion and mushrooms. I used old cheddar and mozzarella cheese.( what I had) Also, because I accidentally bought 1 hot enchilada sauce, I used 1 mild sauce plus 1 bottle of salsa. I also used chopped hot peppers instead of canned chilli peppers. Absolutely delicious. Thank you for such a great recipe.
Simple. Simply delicious. Love this!
I made these. Took more than 15 minutes prep time, but then I ground the meat from a London Broil steak, 🙂 Very tasty meal indeed. I would add a bit more meat, beans, and corn, and up the filling quantity to 1/2 cup. Nevertheless, served as suggested, with the addition of sour cream and green tomatillo sauce, this recipe is a winner!
Hi there, these look mad, but what is “1 (4.5-ounce) can diced green chiles”? I’m not familiar with these in Australia, thanks
Angela, here is a link of my favorite brand of diced green chiles: http://www.ortega.com/products/products_detail.php?id=3719.
i made the Shrimp Cobb Salad last night and it was not only beautiful but so delicious! Thanks so much for this wonderful site. I can’t wait to try another one of your delights!
These are wonderful! Had them for dinner tonight with a couple modifications to make them WW friendly and they were so filling and tasty! They’re definitely on the “do again” list, thank you for sharing!
These are good, but I feel like they need extra seasoning. Salt and pepper just doesn’t cut it for me. I added a package of taco seasoning for more flavor.
I tried this recipe and it was delicious! Thanks for sharing. Where did you buy your greenish baking dish? I love it. I’m obsessed with stuff for my kitchen. I’d like to buy one like it for myself. Thanks again! 🙂
I’m so glad you tried this recipe! As for the baking dish, I found it at Pier One.
Looks great! Do these turn out ok if you freeze them?
I actually haven’t tried freezing them myself – there were no leftovers to freeze!
Made these three times–they’re now in regular rotation at my house!!
Yes! This enchilada recipe is just so easy, yet just so damn delicious! I’ve made this several times since it was first published and it just gets yummier each time I try it.
Got em in the oven now…!
Slightly tweeked the ingredients w/t hot peppers instead of green chilies…
I’m curious to know if corn tortillas would work, too? I could be wrong on this, but somewhere along the line I picked up the impression that flour tortillas would become ‘slimy’ if used for enchiladas? Is that untrue?
Stacey, feel free to substitute corn tortillas – it’s really based on personal preference. And no, I have never experienced “sliminess” using flour tortillas.
My husband and I (and our three kiddos) just bought our first home (after living with our in laws for a few years) and your site has been a lifesaver for me and our busy weekday lives. I can serve a yummy hot dinner and not be stressed out. Thanks so much! Do you have a cookbook.
Not at the moment but I hope to have one soon!
Awesome! Can’t wait.
Hi. This is the second time to try your enchilada recipe..I have made similar ones before but always seemed something missing in the flavor. Well,this one is great. and this time I am trying a few corn tortillas in with the batch to see which we like better. I notice usually when you order these in Mexican restaurants they make them with corn tortillas,but flour works good too. We are just a couple now, so last time I froze the rest in little foil packets of two along with a serving of Spanish rice and it was perfect. When we later had tacos or something Mexican,we took out a couple and microwaved them and they were still wonderful! I will come back later and let you know which we liked better. I have a feeling the flour ones freeze better though..we’ll see! 😉 The only thing I did different is added some chopped black olives and chopped yellow onions to the ground meat mix..just because we love them! Those could also just be a garnish on top. Thanks so much for a great recipe!! Love it!!
Wow, I made these enchiladas tonight and they are SO good!! I followed your recipe exactly and wouldn’t change a thing. Even my very picky kids enjoyed this dish! I am looking forward to trying out more of your recipes. Thank you!
Thanks for another yummy recipe. I have tried several enchilada recipes, and this one is the best and the easiest!
I made these tonight and the flour shells were just so soggy I didn’t care for them at all. If I try again I will use corn shells and see if the are better. The meat mixture was good just the shells seems kind of slimy.
Vicki, did you use hard “shells”? Because this recipe calls for tortilla, and either flour or corn can be used based on personal preference.
This looks delicious but only 8 oz of ground beef?
Yes, that’s exactly right! But please feel free to add more, to taste.
These look too good to be true! Any idea on the calories per serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Enchiladas were awesome! My family loved them! I used a 4 cheese Mexican blend instead of the cheddar and Monteray jack cheeses. I also added a few shakes of garlic powder & some chopped canned jalapeños to the ground beef mix cause we like a little kick
First, I love your site! Second, I love this recipe. I have only made this day of. Does this work as a freezer meal too? Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Wow, really outstanding!
I did add some chopped onion and minced garlic when browning the beef, and used corn tortillas because that’s what I happened to have on hand. And gosh darn it, I had to use a little extra cheese because I inadvertently made my enchilada sauce a bit too spicy.
These will definitely be a regular in my house.
Just made these for dinner tonight and they were a huge hit!! What a great recipe I’ll definitely be making these again!
I’m a 70 year old widow who finds cooking for one rather tedious. Still, I recognize that cooking healthy is mandatory if I want to keep busy. I stumbled onto your recipe and made this tonight for dinner. I’m delighted with it. It not only made a wonderful meal for me, but will make several more as I take them from the freezer on those days when projects keep too busy to cook. Thank you for making my life healthier and happier!
Hi, has anybody tried to make these with chicken? If not, any suggestions as to how I might do it? Just sub it in place of the beef? Would it affect the cook time in any way? Thanks in advance 🙂
Yes, you can easily swap out the beef with chicken.
My kids have been bugging me to make enchiladas for months now. I’ve never even eaten them before, and have definitely never tried making them, but I thought I’d give it a try if it would get them off my back. There’s seven of us so I used about 1 1/2 lbs of hamburger, a full can of black beans, a whole bunch of corn (whatever was left in the freezer–maybe 3 cups), added about a cup of “taco cheese” we had left over for extra cheesiness, and used 12″ tortillas since we had those on hand. I cut them in half before putting in the pan. I personally, haven’t tried them as I was still full from lunch, but they got enthusiastic thumbs up from three of my children. They said it should immediately go in the recipe box. Next time they want me to try it with chicken.
Authentic enchiladas are one of my favorite dishes but these are nowhere near authentic. First off who makes enchiladas with FLOUR tortillas, real enchiladas are made with corn. While this recipe sounds ok they are not enchiladas. They’re more like a smothered burrito from taco bell.
Nice manners, Paul. Chungah is a chef who, luckily for those of us who appreciate her efforts, has decided to share her delicious recipes, free of charge. Instead of giving a fair, honest critique with some measure of class and decorum (which actually you’re not entitled to, given you didn’t even prepare this dish), you chose to be condescending and rude. There are no hard and fast rules in cooking, that’s part of the beauty and artistry of it. Perhaps you should try perusing recipes from Wolfgang Puck and Gordon Ramsay’s websites. Better suited for a food snobs.
I need to make a award winning crockpot dish for our camping contest this weekend an really want to do Mexican . Can this dish be done in crockpot an how long should I put in in for .I have the casserole crockpot that I want to use an make them a bit smaller to make more of them . What do you suggest I do different
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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