These ground beef enchiladas are the easiest weeknight dinner! Bursting with Tex-Mex flavors and inspired by a classic restaurant favorite, this beef enchilada recipe is a comforting, simple dish your family is going to love.
1cupwhite onionchipped (about 1 small onion, peeled)
14 ounce cangreen chiles
1¼cupenchilada sauce(homemade or 1 10 ounce can)
108" flour tortillas
3cupscheesefreshly shredded (Mexican blend, cheddar, monterey jack or cotija)
115 ounce canblack beansdrained
Optional Garnish
cilantro
Instructions
Preheat oven to 350°F.
In a skillet over medium heat, brown beef, onion and green chiles until beef is browned and onion tender and translucent.
Grease 9x13 baking dish. Spread 1/4 cup enchilada sauce in bottom of dish.
In the center of each tortilla, layer with 1/8th of ground beef leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese.
Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese.
Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.
Optional Garnish
Sprinkle with fresh cilantro. Serve with sour cream, avocado, or pico de gallo.
Video
Notes
Recipe Tips
Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchilada perfectly tender.
Shred your cheese fresh! It’s an extra step you’ll never regret – freshly shredded cheese melts so much creamier!
How to Store
Refrigerate – Tightly cover and store in the fridge for up to three days.
Freeze – Cover enchiladas tightly before baking. Freeze up to three months. When it’s time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.