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Easy Beef Enchiladas

These aren't just basic enchiladas; they are a deep-dive into Tex-Mex comfort. By blooming the spices in the beef fat and adding a touch of sour cream to the filling, we create a rich, 'jammy' interior that stays moist while the edges of the tortillas get tender and the cheese gets perfectly bubbly and brown.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Beef Filling
  • 1.5 lbs ground beef 80/20 blend for maximum flavor depth.
  • 1 medium yellow onion Diced small.
  • 3 cloves garlic Minced fresh.
  • 1 oz taco seasoning One standard packet or 3 tbsp homemade blend.
  • 4 oz diced green chiles
  • 1 cup black beans Drained and rinsed.
  • 1/2 cup sour cream The secret for a moist, creamy filling.
Assembly
  • 20 oz red enchilada sauce Two 10oz cans, divided.
  • 12 tortillas 8-inch flour or corn (corn is more traditional).
  • 3 cups Mexican blend cheese Shredded, divided.

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. Lightly grease your 9x13 baking dish and spread 1/2 cup of enchilada sauce across the bottom to create a non-stick flavor base.
  2. In a large skillet, brown the ground beef with the onion. Drain the excess fat, but keep about a tablespoon for blooming the spices.
  3. Add the garlic and taco seasoning to the beef. Stir for 60 seconds until the spices smell toasted and fragrant.
  4. Fold in the green chiles, black beans, and 1/2 cup of enchilada sauce. Remove from heat and stir in the sour cream and 1 cup of cheese until creamy.
  5. Warm the tortillas until pliable. Place 1/3 cup of filling in the center, roll tightly, and place seam-side down in the prepared dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Cover with foil.
  7. Bake covered for 20 minutes. Remove the foil and bake for 10-15 more minutes until the cheese is bubbly and starting to brown.
  8. Let rest for 5 minutes before serving to allow the sauce to set.

Notes

Pro Tip: If using corn tortillas, dip them briefly in warm enchilada sauce before filling. This seasons the corn itself and prevents the tortilla from cracking as it rolls. Always let the dish rest for at least 5 minutes; this helps the 'cheese foundation' set so you get clean slices.