5 Ingredient Beef Enchiladas Recipe

Enchiladas have a way of making any meal feel like a celebration. There’s something about the combination of saucy, cheesy goodness wrapped in a warm tortilla that just hits the spot. This recipe keeps things incredibly simple—just five ingredients, minimal prep, and a whole lot of flavor. If you’re craving a delicious, homemade Tex-Mex meal but don’t want to spend hours in the kitchen, you’re in the right place.

this RECIPE

My first enchilada fail (and what I learned)

The first time I made beef enchiladas, I was overly ambitious. I tried making my own sauce, hand-rolling tortillas from scratch, and stuffing them with every ingredient imaginable. The result? A total mess. The tortillas fell apart, the sauce was too watery, and my kitchen looked like a disaster zone. Lesson learned—sometimes simple is best.

This recipe is the opposite of that chaotic first attempt. It’s quick, easy, and foolproof. With just ground beef, salsa, enchilada sauce, tortillas, and cheese, you get all the bold flavors of a classic enchilada without any unnecessary hassle. Now, these enchiladas are a regular on my dinner rotation, especially on busy weeknights when I want something comforting but low-effort.

Where do enchiladas come from?

Enchiladas trace their roots back to Mexico, where they were originally made with simple corn tortillas dipped in chili sauce. Over time, different regions added their own variations, incorporating fillings like meat, beans, and cheese. In Tex-Mex cuisine, beef enchiladas became especially popular, often smothered in a rich, tomato-based sauce and loaded with melty cheese.

While this version leans more Tex-Mex with its flour tortillas and shredded cheese, you can easily make it more traditional by using corn tortillas and a homemade enchilada sauce. Either way, you’re in for a delicious, comforting meal.

The 5 ingredients that make this recipe amazing

Each ingredient in this recipe plays an important role. Here’s what you need and a few tips to get the best results.

• Ground beef – Lean ground beef (85/15 or 90/10) works best. If you only have fattier ground beef, just drain the excess grease after browning. Want a lighter option? Ground turkey or shredded rotisserie chicken works great too.
• Salsa – A chunky salsa adds both flavor and moisture to the beef filling. Mild, medium, or hot—pick based on your spice preference. If you’re out of salsa, a can of diced tomatoes with green chilies can work as a substitute.
• Enchilada sauce – The sauce ties everything together with its rich, tangy flavor. A store-bought can works perfectly, but if you have extra time, making your own enchilada sauce from tomato sauce, spices, and broth takes it to another level.
• Tortillas – Flour tortillas are softer and easier to roll, but if you prefer a more traditional touch, go for corn tortillas. If using corn, warm them up before rolling so they don’t break.
• Cheese – A blend of cheddar, Monterey Jack, and queso quesadilla creates that gooey, melty texture. If you only have cheddar or Mexican blend cheese, that works too.

Kitchen tools to make things easier

This recipe doesn’t require fancy equipment, but a few things will help the process go smoothly:

• Large skillet – For browning the beef and mixing in the salsa. A nonstick or cast iron skillet works best.
• 9×13-inch baking dish – This size fits all eight enchiladas perfectly without overcrowding.
• Aluminum foil – Helps trap heat and moisture while baking, preventing the enchiladas from drying out.
• Tongs or a spatula – For flipping tortillas while warming them up. If using corn tortillas, warming them on a dry skillet makes rolling easier.

Step-by-step: how to make these enchiladas

Brown the beef

Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spatula, until fully browned. If there’s excess grease, drain it off. Stir in the salsa and let it heat through for a minute before removing the skillet from the heat.

Prep the baking dish

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Pour half of the enchilada sauce into the bottom of the dish and spread it evenly. This prevents the enchiladas from sticking and adds flavor.

Fill and roll the tortillas

Warm the tortillas according to the package instructions. This makes them more flexible and easier to roll. Place about ¼ cup of the beef mixture down the center of each tortilla, then sprinkle a heaping tablespoon of cheese on top. Roll them up tightly and place them seam-side down in the prepared baking dish.

Sauce and cheese it up

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top. If you like extra cheesy enchiladas, go ahead and add an extra handful!

Bake to perfection

Cover the dish tightly with aluminum foil and bake for 30-35 minutes, until the cheese is melted and bubbly. Let the enchiladas sit for a few minutes before serving to make them easier to handle.

Ways to switch it up

This recipe is incredibly flexible. Here are a few ways to tweak it based on what you have on hand:

• Make it spicier – Use hot salsa, spicy enchilada sauce, or add a diced jalapeño to the beef mixture.
• Use different meat – Swap ground beef for shredded chicken, pulled pork, or even black beans for a vegetarian version.
• Try corn tortillas – For a more traditional taste, use corn tortillas. Just warm them up first to prevent cracking.
• Go gluten-free – Use certified gluten-free corn tortillas and check that your enchilada sauce doesn’t contain flour.
• Add veggies – Sautéed onions, bell peppers, or spinach mix well with the beef for extra flavor and nutrients.

Serving suggestions for the perfect plate

Enchiladas are great on their own, but they shine even more with the right sides. Serve them with Mexican rice, refried beans, or a crisp side salad with avocado dressing. Garnish with fresh cilantro, diced tomatoes, or a drizzle of sour cream for a restaurant-style touch.

The best drinks to pair with enchiladas

For a classic pairing, a cold Mexican beer like Modelo or Corona complements the richness of the dish. If you’re in the mood for a cocktail, a margarita (frozen or on the rocks) is always a great choice. For a non-alcoholic option, a chilled glass of horchata or an agua fresca balances the spice beautifully.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, cover them with foil and warm in a 350°F oven for about 15 minutes. You can also microwave them in 30-second bursts until heated through.

Scaling the recipe up or down

Need to make more? Double the ingredients and use a second baking dish. If you’re cooking for one or two, you can halve the recipe and use an 8×8-inch dish instead. Just keep an eye on baking time—it might be ready a few minutes earlier.

Common questions about beef enchiladas

Can I make these ahead of time?
Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze them?
Absolutely. Wrap them well in foil and freeze for up to 3 months. Bake straight from frozen at 375°F for 45 minutes.

What’s the best way to keep tortillas from breaking?
Warm them up! Either microwave them for 20 seconds or heat them on a dry skillet for a few seconds on each side.

Can I use green enchilada sauce instead?
Of course! Green sauce has a tangier, slightly milder flavor that works great with beef or chicken.

How do I make them extra crispy?
Bake uncovered for the last 5 minutes to let the cheese get golden and bubbly.

Give these easy beef enchiladas a try, and don’t be surprised if they become a regular in your meal rotation!

Print