There’s something so comforting about a pan of bubbling enchiladas fresh from the oven. This recipe is my go-to when I want a quick and satisfying dinner without diving into an overly complicated process. With only five ingredients, these beef enchiladas pack a ton of flavor and are perfect for busy weeknights or even casual get-togethers. I mean, who doesn’t love cheesy, saucy goodness wrapped in a warm tortilla?

I first made these when I had barely anything in the fridge except some ground beef, salsa, tortillas, and cheese. My pantry always seems to have a can of enchilada sauce hiding in the back, so I figured, “Why not?” Let me tell you, I wasn’t expecting much, but they turned out to be a major hit with my family! It’s one of those meals that looks like you put in way more effort than you actually did (and we all need recipes like that, don’t we?).

A little background on enchiladas

Did you know enchiladas date back to Aztec times? Traditionally made with corn tortillas and stuffed with anything from beans to meat, they were enjoyed with a generous drizzle of chili sauce. Over the years, enchiladas have evolved into countless varieties, with different regions in Mexico putting their own twist on them. While this recipe uses flour tortillas for their pliability and ease of handling, you can still channel the authentic vibe with corn tortillas if you prefer!

Let’s talk ingredients: The stars of the show

Lean ground beef: The heart of the filling, ground beef brings protein and savory richness to the dish. You can substitute ground turkey or even plant-based crumbles for a healthier or vegetarian option. Pro tip: Look for beef labeled “90% lean” to avoid too much grease while still keeping the flavor.
Chunky salsa: Salsa adds brightness, spice, and texture to the filling. Opt for your favorite jarred salsa or even homemade if you have some on hand. If you like things extra spicy, go for a medium or hot variety!
Red enchilada sauce: This is the soul of the dish. It blankets the tortillas in that tangy, smoky flavor that ties everything together. If you’re feeling adventurous, try making your own enchilada sauce—it’s easier than you think! Or, for a milder option, use green enchilada sauce.
Flour tortillas: While corn tortillas are traditional, flour tortillas are softer and easier to roll without breaking. Plus, they absorb the sauce beautifully. If you’re gluten-free, opt for corn tortillas or any GF tortilla option.
Mexican blend cheese: This shredded blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses melts like a dream. If you want to switch things up, use pepper jack for a spicier kick or mozzarella if that’s what’s in the fridge.

Kitchen gear: What you need

To whip up these beef enchiladas, you won’t need much beyond the basics:

9×13-inch baking dish: This dish gives enough room to line up all your rolled enchiladas snugly.
Large skillet: Essential for browning the beef evenly. If you don’t have one, any deep pan will work.
Foil: Keeps the enchiladas moist while baking by trapping steam. No foil? Use a lid or even another baking sheet in a pinch.
Mixing spoon and spatula: To stir the beef and handle the filling. A wooden spoon works wonders here!

Step-by-step: My foolproof method (and tips!)

Prep your oven and dish
Preheat your oven to 350°F and lightly grease your baking dish with cooking spray. This prevents any sticky situations when serving later (because no one wants to scrape burnt cheese off the dish!).
Cook the beef
In a large skillet, brown the ground beef over medium-high heat. Stir occasionally to break up any large chunks. Once it’s fully cooked, drain any excess fat and return the skillet to medium-low heat. Add the chunky salsa to the beef, stir, and let it heat through. The salsa adds just the right kick to elevate the flavor of the beef!
Prep your tortillas
Warm the tortillas according to the package instructions. This makes them more pliable and prevents cracking when you roll them. I usually microwave them in batches, wrapped in a damp paper towel, for about 20-30 seconds.
Assemble the enchiladas
Pour half the enchilada sauce into the bottom of your prepared baking dish. Take a tortilla, add about 1/4 cup of the beef mixture down the center, and sprinkle a heaping tablespoon of cheese on top. Roll it tightly and place it seam-side down in the dish. Repeat until all the tortillas are snugly lined up.
Sauce and cheese, please!
Pour the remaining enchilada sauce over the rolled tortillas, making sure to coat them evenly. Sprinkle the rest of the cheese over the top. I like to go a little heavy-handed here because you can never have too much cheese, right?
Bake to perfection
Cover the dish tightly with aluminum foil and bake in the oven for 30-35 minutes. When the timer dings, check to ensure the cheese is fully melted and gooey. Want a crispy cheese topping? Remove the foil in the last 5 minutes and broil on low.

Variations and fun twists

Make it vegetarian: Swap the beef for black beans, pinto beans, or sautéed veggies like bell peppers, onions, and zucchini.
Low-carb option: Use low-carb tortillas or wrap the filling in blanched cabbage leaves instead.
Breakfast enchiladas: Use scrambled eggs, cooked bacon, and cheese for the filling. Top with a drizzle of enchilada sauce and bake!
Green enchiladas: Use green enchilada sauce and add some shredded chicken instead of beef for a bright, tangy twist.
Spice it up: Add diced jalapeños or a pinch of cayenne to the beef mixture for extra heat.

How to serve your enchiladas

I love serving these enchiladas with a dollop of sour cream, a sprinkle of fresh cilantro, and a few slices of ripe avocado on top. For sides, consider Mexican rice, refried beans, or a light corn salad. Feeling indulgent? Add a handful of tortilla chips on the side for scooping up any extra sauce.

Drinks that pair perfectly

Enchiladas pair wonderfully with a light, citrusy drink like a classic margarita or a sparkling limeade. Prefer wine? A chilled sauvignon blanc or a fruity sangria complements the rich flavors beautifully. For non-alcoholic options, you can’t go wrong with an iced horchata or a tangy hibiscus tea.

Storage and reheating tips

Leftovers (if you have any!) are a blessing. Store enchiladas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 1-2 minutes or cover and bake in a 350°F oven until warmed through. Want to freeze them? Assemble the enchiladas but skip the baking step. Freeze the dish tightly covered for up to 3 months, then thaw overnight and bake as directed.

Adjusting for different servings

This recipe is super flexible. Cooking for a crowd? Double the ingredients and use a second baking dish. Only cooking for two? Halve the recipe, but don’t skimp on the sauce or cheese! Just note, smaller batches may cook a little faster, so keep an eye on them.

Final thoughts

Whether you’re feeding a hungry family or just treating yourself, these 5-ingredient beef enchiladas deliver all the flavor with minimal effort. The best part? You can customize them endlessly to suit your mood or pantry! So grab those tortillas and get rolling—you won’t regret it.

FAQs

1. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are more traditional, but they can be a bit tricky to roll. Warm them first to prevent cracking.

2. How can I make this dish spicier?
Add hot salsa, diced jalapeños, or a pinch of cayenne to the beef mixture. You can also drizzle hot sauce over the top before serving.

3. Can I make these enchiladas ahead of time?
Yes! Assemble them up to a day in advance, cover, and refrigerate. Bake them just before serving.

4. What’s the best way to freeze these?
Assemble the enchiladas in the dish, but don’t bake. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight before baking.

5. What other cheeses work for this recipe?
Cheddar, Monterey Jack, or even a melty mozzarella will work. Use what you have on hand!