Beef Enchiladas with Extra Cheese on Top

I love these Beef Enchiladas with Extra Cheese on Top — tender corn or flour tortillas stuffed with seasoned beef, smothered in rich enchilada sauce and an indulgent layer of melted cheese. They’re comforting, bold, and perfect for a satisfying dinner anyone can whip up.

Why You’ll Love This Recipe

I adore how every bite delivers juicy beef wrapped in warm tortillas, topped with gooey cheese that forms that irresistible golden-brown crust. The enchilada sauce adds a spicy, savory kick, while the extra cheese creates a luscious finish. It feels like a fiesta in every bite and always pleases a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Ground beef (or ground turkey for a leaner option)
• Onion, finely chopped
• Garlic cloves, minced
• Enchilada sauce (red or green, store-bought or homemade)
• Chili powder
• Ground cumin
• Paprika
• Salt and freshly ground black pepper
• Corn or flour tortillas (6–8, depending on size)
• Shredded cheese blend (cheddar, Monterey Jack, or Mexican blend), plus extra for topping
• Optional garnishes: sliced olives, chopped cilantro, diced onions, sour cream, avocado, or lime wedges

directions

1. I start by preheating the oven to 375 °F (190 °C) and lightly greasing a baking dish.

2. I heat a drizzle of oil in a skillet over medium heat, then sauté chopped onion until translucent (about 3 minutes). Next, I add minced garlic and cook for another 30 seconds.

3. I add the ground beef and season with chili powder, cumin, paprika, salt, and pepper. I cook until browned and no longer pink, breaking it up with a spoon. I drain any excess fat.

4. I stir in about half the enchilada sauce into the beef mixture, warming it through and letting the flavors meld for a couple of minutes.

5. I warm the tortillas briefly (in the microwave or on a skillet) until pliable, then spoon the beef mixture into the center of each tortilla. I roll them tightly and place seam-side down in the baking dish.

6. I pour the remaining enchilada sauce evenly over the top of all the enchiladas, making sure edges are covered to prevent drying.

7. I generously sprinkle a thick layer of shredded cheese over the sauced tortillas—using extra for cheese-lovers like me.

8. I bake for about 20–25 minutes, until the cheese is melted, bubbling, and golden in spots.

9. I let the enchiladas rest for a few minutes before serving—they set nicely and are easier to slice.

Servings and timing

This recipe yields about 4–6 servings (based on 6–8 enchiladas).
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

• Protein switch: I swap beef for shredded chicken, ground turkey, or black beans for a vegetarian option.

• Sauce choice: I use red sauce, green sauce (verde), or a creamy queso-style enchilada sauce.

• Spice level: I stir in diced jalapeños or chipotle peppers, or top with hot sauce while serving.

• Cheese blend: I mix cheddar, pepper jack, Chihuahua, or queso fresco for extra richness.

• Texture twist: I top with crushed tortilla chips or breadcrumbs before baking for a crunchy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either:

• Warm individual portions in the oven at 350 °F (175 °C) for 10–12 minutes, covered with foil to preserve moisture, or

• Microwave on high for 1–2 minutes, covered, stirring halfway for even heating.
  If sauce has thickened in the fridge, I add a splash of water or additional enchilada sauce while reheating.

FAQs

Can I assemble these ahead of time?

I often prepare the enchiladas, cover the dish, and refrigerate up to 8 hours before baking. I may need to add 5 extra minutes to the bake time.

Can I freeze them?

Absolutely. I assemble them, cover tightly with foil, and freeze for up to 3 months. To bake, I thaw overnight in the fridge and bake as directed.

Are these gluten-free?

Yes—they’re naturally gluten-free if I use corn tortillas and ensure the enchilada sauce doesn’t contain wheat-based thickeners.

Can I make it dairy-free?

Certainly—I skip the cheese or use a dairy-free melting cheese alternative. The beef and sauce are flavorful enough without dairy, but extra sauce helps keep everything moist.

What should I serve with enchiladas?

I serve them with Mexican rice, refried beans, a crisp cabbage slaw, or a simple green salad. Toppings like sour cream, avocado, pickled onions, or fresh cilantro bring brightness.

Conclusion

Beef Enchiladas with Extra Cheese on Top are one of my favorite indulgent weeknight meals. I love how simple they are to prepare, how customizable they are, and how the bubbly cheese brings everyone to the table. They’re savory, cheesy, and comforting—exactly what I crave any night of the week.