Cheesy Beef Enchiladas

Welcome to our flavor-packed fiesta! Today, we’re diving into a delicious and easy-to-make recipe for Cheesy Beef Enchiladas.

If you’re a fan of hearty, cheesy, and oh-so-satisfying meals, you’re in for a treat.

These enchiladas are filled with seasoned ground beef, a creamy cheese sauce that’ll make your taste buds dance, all rolled up in soft tortillas.

Whether you’re cooking up a weeknight dinner or hosting a casual gathering, these enchiladas are sure to be a hit!

So grab your apron and let’s get cooking!

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Ingredients for Cheesy Beef Enchiladas

Alrighty, let’s round up the gang for these Cheesy Beef Enchiladas!

First up, we’ve got a pound of ground beef, ready to sizzle and bring that savory goodness.

Then, we’ll need half of a trusty ol’ white onion, diced and ready to add that sweet, flavorful punch.

Oh, and can’t forget the jalapeño! Just one, chopped and seeded, for a bit of spicy excitement.

Grab that taco seasoning mix packet – it’s like a flavor party in a little pouch! A splash of water, too, to bring it all together.

Now, here comes the star of the creamy show: two cups of shredded cheddar cheese. Yum!

I used a Mexican cheese blend for my enchiladas and it was perfect!!

For the creamy sauce that’ll make these enchiladas sing, we’ll mix a can of cream of chicken soup with a cup of plain yogurt.

Finally, wrap it all up in eight soft flour tortillas, and if you’re feeling fancy, grab some sour cream, chopped green onions, and extra shredded cheese for those optional toppings.

Let’s get this flavor fiesta started!

Substitute Ingredients to use in Cheesy Beef Enchiladas

If you’re in the mood to get creative or work with what you’ve got on hand, I’ve got some fun substitute ideas to jazz up these Cheesy Beef Enchiladas!

Instead of ground beef, you can swap in ground turkey or chicken for a lighter twist without skimping on flavor.

Not a fan of spicy jalapeños? No worries! Try diced bell peppers for a colorful crunch, or leave ’em out altogether if you’re not feelin’ the heat.

If you’re out of taco seasoning mix, don’t fret – mix up your own with a blend of chili powder, cumin, garlic powder, and paprika.

For the creamy sauce, feel free to use cream of mushroom soup instead of cream of chicken for a cozy, earthy vibe.

And if plain yogurt isn’t your thing, go ahead and use sour cream for that tangy kick.

Oh, and for our amigos looking for a veggie-friendly option, swap the beef for black beans or lentils for a hearty, meatless twist.

Get creative, have fun, and make these enchiladas your own flavor fiesta!

How to Make Cheesy Beef Enchiladas

Time to turn up the heat and get these Cheesy Beef Enchiladas rollin’!

First, we’re gonna brown that pound of ground beef in a sizzling skillet until it’s no longer pink – gotta love that savory aroma fillin’ the kitchen!

Toss in the diced white onion and chopped jalapeño next, let ’em mingle with the beef until they’re soft and flavorful.

Sprinkle in that taco seasoning mix for a fiesta of flavors, then add a splash of water to bring it all together in delicious harmony.

Making the Sauce

Now, for the creamy magic: mix up the cream of chicken soup, plain yogurt (or sour cream, if that’s your jam), and a hefty cup of shredded cheddar cheese – trust me, this sauce is gonna be the star of the show.

Time to assemble!

Line a 9″ x 13″ baking pan with foil for easy cleanup!!

Spread a bit of the creamy cheese sauce on the bottom of your trusty ol’ baking dish, then spoon that beefy goodness onto each tortilla, top it with a dollop of the creamy sauce, and roll ’em up tight.

Place those enchiladas seam-side down in the dish, pour the rest of the sauce over ’em like a cheesy blanket, sprinkle on more cheddar cheese for good measure, and pop it all in the oven until it’s bubbly and golden.

Oh, and don’t forget those optional toppings – sour cream, chopped green onions, and extra shredded cheese – ’cause why not make it a fiesta, right?

Don’t forget to pay the cheese tax!!!

Once they’re out of the oven, let ’em cool a bit (if you can resist that tempting aroma), then dig in and enjoy the cheesy, beefy goodness!


Tips and Tricks for Making Cheesy Beef Enchiladas

Ready to rock these Cheesy Beef Enchiladas like a pro? Here are some tips and tricks to ensure your flavor fiesta is a smashing success!

First up, when browning the ground beef, make sure to break it apart with a spoon as it cooks for that perfect, crumbly texture.

Wanna amp up the flavor? Let those diced onions and jalapeños hang out with the beef for a few extra minutes – they’ll thank you by adding a delicious depth to the mix.

When rolling up the enchiladas, don’t be shy with the filling! A generous spoonful of beef and creamy sauce in each tortilla will give you that perfect bite every time.

And speaking of tortillas, warm ’em up slightly before rolling – it’ll make ’em more pliable and less likely to tear.

Want those enchiladas to come out of the oven looking like a cheesy dream? Cover ’em with foil for most of the baking time to keep ’em moist, then uncover for the last few minutes to get that golden, bubbly cheese on top.

What Pairs Well with Cheesy Beef Enchiladas?

Let’s talk about what buddies up perfectly with these Cheesy Beef Enchiladas for a full-on flavor fiesta!

Picture this: a side of zesty Mexican rice, with fluffy grains infused with tomatoes, onions, and a sprinkle of cilantro – it’s like the perfect enchilada wingman!

Oh, and don’t forget about some creamy refried beans, topped with a dollop of sour cream and a sprinkle of chopped green onions for that extra yum factor.

Salsa, sour cream and lettuce on the side adds a lovely touch to this easy enchilada recipe!

And to wash it all down? How about a refreshing pitcher of homemade agua fresca – maybe classic watermelon or tangy pineapple – to cool down those taste buds after all that cheesy, beefy goodness.

So there you have it, amigos – a delicious trio that’ll take your Cheesy Beef Enchiladas to the next level and make your taste buds do a happy dance. Enjoy the feast!

Storing and Reheating Leftover Cheesy Beef Enchiladas

Alright, amigos, let’s chat about what to do with those leftover Cheesy Beef Enchiladas – ’cause trust me, you’ll wanna save every last bite of this flavor fiesta!

First off, to store these babies, let them cool down a bit on the counter.

Then, pop ’em in an airtight container or wrap ’em up tightly in foil – either way works like a charm. Slide that container into the fridge and they’ll be good to go for up to 3-4 days.

Now, when it’s time to reheat, you’ve got a couple of options. For a quick zap, pop a few enchiladas on a microwave-safe plate, cover ’em with a damp paper towel to keep ’em moist, and heat ’em up in 30-second bursts until they’re nice and steamy.

Or, for a crispy finish, throw ’em in the oven at 350°F (175°C) for about 15-20 minutes – just enough time to get that cheese all melty and bubbly again.

And there you have it – leftover Cheesy Beef Enchiladas that taste just as delicious as the first time around! So go ahead, savor every cheesy, beefy bite, and enjoy the flavor fiesta all over again!

If you liked this recipe check out my Leftover Chicken Enchilada recipe and my Cilantro Lime Rice recipe!


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Cheesy Beef Enchiladas

These enchiladas are filled with seasoned ground beef, a creamy cheese sauce that'll make your taste buds dance, all rolled up in soft tortillas.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: burrito recipe, cinco de mayo recipe, easy Mexican recipe, easy taco recipe, enchilada recipe, ground beef recipe
Servings: 4 servings
Calories: 773kcal

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  • 1 pound ground beef
  • 1/2 white onion diced
  • 1 jalapeño pepper chopped and seeded
  • 1 package 1 ounce taco seasoning mix
  • 1/4 cup water
  • 2 cups shredded cheddar cheese
  • 1 can 10.5 ounces cream of chicken soup
  • 1 cup plain yogurt or sour cream
  • 8 soft flour tortillas
  • Optional toppings: sour cream chopped green onions, extra shredded cheese


  • Preparing the Filling:
  • Preheat your oven to 350°F (175°C).
  • In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Break it apart with a spoon as it cooks.
  • Add the diced onion and chopped jalapeño to the skillet with the beef. Cook for another 3-4 minutes until the onion is translucent and the jalapeño is softened.
  • Sprinkle the taco seasoning over the beef mixture. Stir well to combine.
  • Add 1/4 cup of water to the skillet. Stir and cook for a few more minutes until the liquid is absorbed and the mixture is heated through. Remove from heat.
  • Assembling the Enchiladas:
  • In a medium bowl, combine the cream of chicken soup, plain yogurt (or sour cream), and 1 cup of shredded cheddar cheese. This will be the creamy filling for the enchiladas.
  • Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish.
  • Place a generous spoonful of the beef mixture onto each tortilla. Top the beef with some of the creamy cheese mixture.
  • Roll up the tortillas tightly and place them seam-side down in the baking dish.
  • Once all tortillas are filled and rolled, pour the remaining creamy sauce over the top of the enchiladas. Spread it out evenly to cover them.
  • Sprinkle the remaining shredded cheddar cheese on top of the enchiladas.
  • Baking:
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  • Remove the foil for the last 5 minutes of baking to allow the cheese to get golden and bubbly.
  • Serving:
  • Let the enchiladas cool slightly before serving.
  • Optionally, garnish with a dollop of sour cream, chopped green onions, and extra shredded cheese.
  • Serve warm and enjoy!
  • These enchiladas are delicious on their own or paired with a side of Mexican rice and beans.

Your Own Private Notes


Calories: 773kcal | Carbohydrates: 41g | Protein: 41g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 980mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 691IU | Vitamin C: 2mg | Calcium: 588mg | Iron: 5mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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