45 minutes Medium
by Tania Faysalon
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These One-Pan Beef Enchiladas is the best Tex-Mex comfort food. This recipe is bursting with flavor, surprisingly simple to make, and will leave you wanting seconds (and maybe thirds!). Not judging, I’ve been there!
Table of Contents Show
Why You’ll Love This Recipe
- Simple and Customizable:This recipe is a blank canvas for your flavor creativity. You can add your favorite spices, vegetables, or even swap the beef for chicken or beans!
- One-Pan Wonder:Cleanup is a breeze with just one pan to wash!
- Freezer-Friendly:Make a double batch and freeze half for later. They’re perfect for those nights when you need a quick and satisfying meal.
- Crowd-Pleaser:These enchiladas are a guaranteed hit with everyone, from kids to adults.
Ingredients for Beef Enchiladas
- Ground Beef:Use lean ground beef (80/20 or 90/10) for a healthier option.
- Enchilada Sauce:You can use store-bought or homemade sauce. I like to use a combination of red and green enchilada sauce for a richer flavor.
- Tortillas:Flour tortillas are the classic choice, but you can also use corn tortillas for a gluten-free option.
- Cheese:I love a blend of cheddar and Monterey Jack cheese, but feel free to use your favorite melting cheese.
- Optional Add-Ins:You can add diced tomatoes, green chiles, olives, or black beans for extra flavor and texture.
Note: Find the full printable recipe with ingredient quantity and directions at the bottom of this post.
How to Make Freezer-Friendly Beef Enchiladas
- Brown the Beef:Cook your ground beef in a large skillet with your favorite taco seasoning or spices. Drain any excess grease.
- Assemble the Enchiladas:Spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish. Warm your tortillas one at a time to make them pliable. Place about 1/3 cup of the beef mixture in the center of each tortilla, sprinkle with cheese and any desired add-ins, and roll up tightly. Arrange the enchiladas seam-side down in the prepared baking dish.
- Bake and Cheese Up:Pour the remaining enchilada sauce over the enchiladas and sprinkle generously with cheese. Bake at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy:Garnish with your favorite toppings like chopped cilantro, sour cream, diced avocado, or pico de gallo.
How to Freeze & Reheat Beef Enchiladas
- Freeze Unbaked:Let the assembled enchiladas cool completely. Tightly wrap the baking dish in plastic wrap and freeze for up to 3 months.
- Bake from Frozen:Preheat your oven to 375°F. Remove the frozen enchiladas from the freezer and unwrap. Pour another 1/2 cup of enchilada sauce over the top and bake for 30-35 minutes, or until heated through and bubbly.
- Reheat Individual Portions:You can also reheat individual enchiladas in the microwave for 1-2 minutes, or until heated through.
Recipe FAQs
How do I prevent my tortillas from breaking?
Warm them slightly before rolling to make them more pliable.
Can I use a different type of sauce?
Yes, you can use salsa, queso, or even mole sauce for a different flavor profile.
How do I store leftover enchiladas?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
More Related Recipes You’ll Love!
Roasted Garlic Parmesan Zucchini
Balsamic Roasted Brussels Sprouts
Spicy Chicken Wings with Ranch Dressing
Baked Spring Rolls
Herby Parmesan Smashed Potatoes
Did you make this?Click a photo and tag me on social@freezenfire and be sure toleave a comment!
One-Pan Beef Enchiladas
Recipe by Tania Faysal
Servings
6-8
servings
Prep time
20
minutes
Cooking time
25
minutes
Total time
45
minutes
This one-pan beef enchiladas recipe is best for your next gathering. These enchiladas are a guaranteed hit with everyone, from kids to adults.
Ingredients
1 lb lean ground beef (80/20 or 90/10)
1 tbsp taco seasoning (or your favorite spices)
1 (15-oz) can red enchilada sauce
1 (10-oz) can green enchilada sauce (optional, for richer flavor)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese (or your favorite melting cheese)
10-12 flour tortillas (or corn tortillas for gluten-free option)
Optional toppings: chopped cilantro, sour cream, diced avocado, pico de gallo
Directions
- Brown the Beef: Cook ground beef in a large skillet with taco seasoning until cooked through. Drain excess grease.
- Warm Tortillas: Warm tortillas in the microwave or over a low flame to make them pliable.
- Assemble: Spread a thin layer of combined enchilada sauces in a 9×13 inch baking dish.
- Fill and Roll: Place about 1/3 cup beef mixture in the center of each tortilla. Add desired toppings and roll up tightly. Arrange seam-side down in the prepared dish.
- Cheese Up: Pour remaining sauce over enchiladas and sprinkle generously with both cheeses.
- Bake: Bake at 375°F for 20-25 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro, sour cream, avocado, or pico de gallo (optional).
- Storing Leftovers:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezing:
- Let assembled enchiladas cool completely. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for 30-35 minutes, or until heated through.
Tips & Notes
- Briefly fry tortillas in oil for extra crispy enchiladas.
- Substitute cooked black beans or lentils for a vegetarian version.
