Baked Beef enchiladas on a white baking dish

Serves  4-6


  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 1 can diced tomatoes, drained
  • 1 can diced green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large flour tortillas
  • Fresh cilantro, for garnish
  • Sliced jalapeños, for an extra kick (optional)



  1. Preheat your oven to 375°F (190°C). Get ready to rock and roll!

  2. In a large skillet over medium-high heat, break up the beef and cook until browned. Add in the chopped onions and minced garlic, and sauté until they turn golden and fragrant.

  3. Sprinkle in the cumin powder, chili powder, paprika, dried oregano, cayenne pepper, salt, and black pepper. Embrace the sizzle and let those spices mingle with the beef, releasing a tantalizing aroma.

  4. Pour in the diced tomatoes and diced green chilies, stirring everything together. Let the flavors mix and mingle for a few minutes, allowing the sauce to thicken slightly.

  5. Grab a tortilla, and spoon a generous amount of the beef mixture onto the center. Sprinkle a handful of both cheddar and Monterey Jack cheese on top of the beef, like a cozy cheese blanket. Roll up the tortilla tightly and place it seam-side down in a baking dish. 

  6. Once all the enchiladas are snuggled up in the baking dish, sprinkle any remaining beef mixture on top and sprinkle more cheese over the enchiladas. 

  7. Slide the baking dish into the oven and bake for about 20 minutes, or until the cheese is bubbling and lightly browned. 

  8. Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and add some sliced jalapeños for a fiery kick. 


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