Cheesy Beef Enchiladas with Fresh Tomato and Cilantro

Cheesy Beef Enchiladas with Fresh Tomato and Cilantro is a comforting and flavorful Mexican-inspired dish featuring seasoned ground beef wrapped in tortillas, smothered in enchilada sauce, topped with melty cheese, and garnished with bright, fresh ingredients.

Why You’ll Love This Recipe

These enchiladas are hearty, satisfying, and layered with bold flavor. The combination of spicy beef, rich sauce, and gooey cheese makes this dish a family favorite. It’s also versatile, freezer-friendly, and easy enough for weeknights while being festive enough for company.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef
• Onion (chopped)
• Garlic (minced)
• Taco seasoning or chili powder + cumin
• Tomato paste
• Enchilada sauce (store-bought or homemade)
• Corn or flour tortillas
• Cheddar cheese (shredded)
• Monterey Jack cheese (shredded)
• Fresh tomatoes (diced)
• Fresh cilantro (chopped)
• Salt and pepper
• Olive oil

directions

1. Cook the Beef: In a large skillet, heat olive oil. Sauté onions until softened. Add garlic and cook briefly. Add ground beef and cook until browned. Stir in tomato paste, taco seasoning, salt, and pepper. Simmer for 5 minutes.
2. Assemble Enchiladas: Preheat oven to 375°F. Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with beef mixture and some cheese, roll tightly, and place seam-side down in the dish.
3. Top and Bake: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until cheese is bubbly.
4. Garnish and Serve: Top with fresh diced tomatoes and chopped cilantro. Serve hot.

Servings and timing

Serves 4–6.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Use Ground Turkey or Chicken: For a lighter version.
• Vegetarian Option: Substitute meat with beans, sweet potatoes, or mushrooms.
• Extra Spicy: Add jalapeños or use hot enchilada sauce.
• Add Rice or Beans: For more filling enchiladas.
• Green Sauce Version: Use salsa verde instead of red enchilada sauce.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or microwave. These enchiladas freeze well—assemble, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance. Bake just before serving.

Can I use store-bought enchilada sauce?

Absolutely. Choose a high-quality red or green enchilada sauce.

How do I prevent tortillas from breaking?

Warm tortillas before filling to make them more pliable.

What’s the best cheese for enchiladas?

A blend of cheddar and Monterey Jack offers both melt and flavor.

Can I freeze leftovers?

Yes, enchiladas freeze and reheat well.

Should I cover them while baking?

Cover for the first 20 minutes to prevent drying, then uncover to melt and brown the cheese.

What toppings go well?

Sour cream, avocado, green onions, and shredded lettuce are all great additions.

Are corn or flour tortillas better?

Either works. Corn offers more authenticity; flour is softer and more flexible.

Can I make them gluten-free?

Yes, use corn tortillas and gluten-free enchilada sauce.

How do I reheat enchiladas without drying them out?

Add a splash of water or sauce and cover with foil before reheating in the oven.

Conclusion

Cheesy Beef Enchiladas with Fresh Tomato and Cilantro is a satisfying, bold-flavored dish that’s ideal for both casual family dinners and special occasions. With its comforting filling and fresh toppings, it’s a meal that will become a staple on your table.

Print