5‑Ingredient Beef Enchiladas

A quick, crowd‑pleasing dinner that uses just five simple ingredients—savory beef, flavorful enchilada sauce, and cheese rolled up in tortillas and baked to bubbly perfection.

Why You’ll Love This Recipe

I love how effortlessly this recipe transforms everyday ingredients into a satisfying Mexican‑inspired meal. With just five staples, I can pull together a flavorful, cheesy dish that tastes like it took hours—but really comes together in no time. It’s my go‑to when I want ease without compromising flavor.

ingredients

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

• ground beef

• store‑bought enchilada sauce

• shredded cheese (cheddar, Monterey Jack, or a blend)

• flour or corn tortillas

• diced green chiles (canned)

directions

1. I preheat the oven to 180 °C (350 °F).

2. I brown the ground beef in a skillet over medium heat, breaking it apart until cooked through. I drain any excess fat.

3. I stir in the diced green chiles and half of the enchilada sauce, mixing until everything is well coated.

4. I spoon a generous portion of the beef‑chile mixture into each tortilla, then sprinkle with a little cheese, and roll up tightly.

5. I arrange the filled tortillas seam‑side down in a baking dish.

6. I pour the remaining enchilada sauce evenly over the assembled enchiladas, then top with the rest of the cheese.

7. I bake for 15–20 minutes, until cheese is melted and bubbly and edges begin to crisp.

8. I let them cool for a couple of minutes, then serve hot.

Servings and timing

• Servings: makes about 6 enchiladas (serves 3–4)

• Prep time: about 10 minutes

• Cook time: roughly 20 minutes

• Total time: approximately 30 minutes

Variations

• I swap ground beef for shredded rotisserie chicken or cooked pork for a different twist.

• I use corn tortillas instead of flour for a gluten‑free option.

• I add chopped onions or garlic when browning the beef for extra flavor.

• I mix in a spoonful of salsa or taco seasoning into the beef for a taste boost.

• I finish with fresh toppings—like cilantro, sliced avocado, sour cream, or pickled jalapeños—for contrast.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave an individual enchilada until hot, or reheat the entire dish in a 180 °C (350 °F) oven for about 10 minutes until warmed through. If the sauce has thickened, I add a splash of water to maintain sauciness.

FAQs

1. Can I prep these ahead of time?

Absolutely. I assemble the enchiladas, cover them, and refrigerate up to a day ahead. When I’m ready, I simply bake them as directed.

2. Do I need to warm the tortillas before filling?

I don’t always, but gently warming them in the microwave prevents cracking and makes rolling much easier.

3. Can I freeze the enchiladas?

Yes—I bake them first, then cool and freeze them in an airtight container for up to 2 months. I reheat covered at 175 °C (350 °F) until heated through.

4. Can I make them spicy?

Definitely. I swap mild green chiles for diced jalapeños or stir in a splash of hot sauce to the beef mixture.

5. Is there a vegetarian version?

Yes—I replace the beef with sautéed beans, sweet potatoes, or a plant‑based meat substitute, and follow the same steps.

Conclusion

I find 5‑Ingredient Beef Enchiladas to be a perfect blend of simplicity and flavor—easy to assemble, quick to bake, and always a hit at the table. It’s a trusty recipe I turn to when I want comforting, delicious food with minimal planning.