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Cheesy Beef Enchiladas

Packed with flavor and ooey-gooey goodness, these cheesy beef enchiladas are a quick 40-minute fix for a cozy dinner. Perfect to make any night feel like a special treat!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 pounds ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 pack of taco seasoning
  • 1 small can of chipotle peppers in adobo sauce (use 2–3 tablespoons)
  • 1/4 cup chicken stock
  • 8 ounces shredded cheddar cheese
  • 1 (19 ounce) can red enchilada sauce
  • 8 tortillas

Equipment

  • Large Skillet: For cooking the beef and sautéing vegetables.
  • Cheese Grater: To shred cheese for a smooth, creamy melt.
  • Cutting Board and Knife: For chopping onions, bell peppers, and garnishes.
  • Baking Dish: To assemble and bake the enchiladas.
  • Oven: For baking the enchiladas until hot, bubbly, and golden.

Method
 

  1. Preheat the Oven: Set the oven to 350°F to ensure even cooking.
  2. Cook the Onions: Heat olive oil in a medium-sized pan over medium heat. Add diced onions and sauté until softened and lightly browned. Transfer to a bowl and set aside.
  3. Brown the Beef: In the same pan, cook the ground beef over medium-high heat until browned. Drain any excess grease and reduce the heat to medium.
  4. Combine Ingredients: Stir in the cooked onions, taco seasoning, and 1-2 tablespoons of chipotle peppers in adobo sauce (or just the liquid for a milder flavor). Add chicken stock and scrape the pan to incorporate all the flavorful bits from the bottom.
  5. Melt the Cheese: Add half of the shredded cheese to the pan and stir gently until it melts, creating a creamy beef mixture. Remove the pan from heat.
  6. Prepare the Baking Dish: Spread 2 tablespoons of enchilada sauce evenly on the bottom of a baking dish.
  7. Fill the Tortillas: Place 3-4 tablespoons of the beef mixture into the center of a tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until the dish is filled with tortillas snugly placed side by side.
  8. Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the shredded cheese. Bake for 20 minutes until the cheese is melted and the dish is bubbly and hot.
  9. Finish with Toppings: Garnish with fresh cilantro and serve with your favorite toppings like sour cream, pico de gallo, guacamole, or pickled jalapeños for added flavor.