Name: 5 Ingredient Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1 cup chunky salsa; 1 (10-ounce) can red enchilada sauce; 8 (8-inch) flour tortillas (though traditional corn tortillas can be used); 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

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Introduction

These 5 Ingredient Beef Enchiladas are a simple and satisfying meal perfect for busy weeknights. Packed with flavorful ground beef, chunky salsa, and melted cheese, they come together quickly without sacrificing taste.

The image shows a white square baking dish filled with six rolled enchiladas placed side by side. Each enchilada is covered with a thick layer of melted cheese in creamy white and golden yellow colors, with the cheese slightly browned and bubbling at the edges. Underneath the cheese, there is a visible layer of rich red sauce coating the enchiladas. The tortilla shells are soft and slightly browned at the ends, peeking out from under the cheese and sauce layers. The dish is placed on a red and white checkered cloth over a wooden surface, with a red and orange packet of shredded cheese in the background and green herbs slightly blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 cup chunky salsa
1 (10-ounce) can red enchilada sauce
8 (8-inch) tortillas (flour preferred, corn traditional)
1 (8-ounce) package shredded four cheese Mexican blend (about 2 cups)

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain excess fat, return skillet to medium-low heat, stir in the salsa, and cook until heated through. Remove from heat.
Step 3: Pour about half of the enchilada sauce into the bottom of the prepared baking dish.
Step 4: Warm the tortillas according to package directions. Spoon about 1/4 cup of the meat mixture down the center of each tortilla, then top with about 1 heaping tablespoon of cheese. Roll each tortilla tightly and place seam side down in the baking dish.
Step 5: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Cover tightly with aluminum foil and bake for 30 to 35 minutes.

Tips & Variations

For a spicier kick, add chopped jalapeños to the meat mixture or use a spicy salsa.
Swap out ground beef for shredded chicken or turkey for a different protein option.
Using flour tortillas helps prevent tearing and keeps the enchiladas soft and pliable.
Add black beans or corn to the meat filling for added texture and flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot.

How to Serve

The image shows a white rectangular baking dish filled with five rolled tortillas, all covered in melted cheese and red enchilada sauce. Each rolled tortilla is neatly placed side by side, with the tortillas white and soft in color, heavily coated on top with a mix of melted yellow and white cheese that looks gooey and stretchy. The red sauce peeks through between and around the tortillas, adding a bright and rich contrast. The dish rests on a white marbled surface, and a spatula is visible next to the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking from cold.

Can I freeze leftovers?

Enchiladas freeze well. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.