Name: Isabel’s Amazing Beef Enchiladas with Red Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (15 ounce) can red enchilada sauce; 12 corn tortillas; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese

Why You’ll Love This Recipe

I love this recipe because it’s fast enough for a weeknight but feels special enough for guests or a cozy family dinner. The seasoned beef and savory sauce come together quickly, and the baking process does all the heavy lifting. These enchiladas are warm, cheesy, and satisfying, and I can customize them with my favorite toppings or spice level. Plus, leftovers taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can red enchilada sauce
12 corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions

I preheat the oven to 350°F (175°C).
In a large skillet over medium heat, I brown the ground beef with the chopped onion and garlic. Once the beef is fully cooked, I drain off any excess grease.
I stir in the chili powder, cumin, salt, and black pepper, mixing well to combine.
Then I pour in the enchilada sauce and let everything simmer for about 5 minutes so the flavors blend.
I warm the tortillas to make them easy to roll—either by microwaving them wrapped in a damp paper towel for 30 seconds or briefly heating them in a dry skillet.
I spoon 2–3 tablespoons of the beef mixture into each tortilla, roll them up, and place them seam-side down in a 9×13 inch baking dish.
Once all the enchiladas are in the dish, I pour any remaining sauce over the top.
I sprinkle the shredded cheddar and Monterey Jack cheese evenly over the enchiladas.
I bake everything for 20–25 minutes, until the cheese is melted and bubbly.
I let them rest a couple of minutes before serving with my favorite toppings.

Servings and Timing

This recipe makes 6 servings (about 2 enchiladas per person).
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes add black beans or corn to the beef mixture for more texture and flavor.
For a spicier kick, I use hot enchilada sauce or stir in a pinch of cayenne pepper.
If I’m in a cheesy mood, I add extra cheese on top or inside the enchiladas.
Swapping the ground beef for ground turkey or shredded chicken works great too.
To make it vegetarian, I leave out the meat and use sautéed vegetables or beans instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I cover them and bake in a 350°F oven until warmed through, or I microwave individual portions for 1–2 minutes.
These also freeze well. I assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When I’m ready to eat, I bake from frozen, adding an extra 10–15 minutes to the baking time.

FAQs

Can I make these enchiladas ahead of time?

Yes, I often assemble them ahead and refrigerate them (unbaked) for up to 24 hours. When ready to cook, I just bake as directed.

What type of tortillas work best?

I prefer corn tortillas for their authentic flavor, but flour tortillas can be used if that’s what I have on hand—they’re easier to roll and don’t tear as easily.

Can I use a different type of cheese?

Absolutely. I sometimes use a Mexican cheese blend or even pepper jack for extra spice.

How do I keep the tortillas from tearing?

Warming them first makes them more pliable and less likely to break when I roll them.

What toppings go well with beef enchiladas?

I like adding sour cream, chopped cilantro, sliced jalapeños, or diced avocado for freshness and extra flavor.

Conclusion

Isabel’s beef enchiladas with red sauce are a comfort food staple in my kitchen. They’re easy to make, full of bold flavors, and always leave me satisfied. Whether I’m feeding my family or just craving something warm and cheesy, this recipe never disappoints.

Isabel’s Amazing Beef Enchiladas with Red Sauce