Cheesy Tex-Mex beef enchiladas feature seasoned ground beef wrapped in tortillas, smothered in homemade enchilada sauce, and baked until the cheddar cheese is bubbly. The one-pan method keeps cleanup minimal while delivering authentic Tex-Mex flavor.
Dice the tomato, half of the onion, and jalapeño. Mince the garlic. Reserve a small amount of the diced onion for topping later.
In a large, hot skillet, add the ground beef and cook, breaking it apart, until browned.
Add the diced tomato, onion, jalapeño, and minced garlic to the skillet with the beef.
Season the mixture with garlic powder, onion powder, and beef bouillon powder. Sauté for a few minutes until the vegetables soften.
Add 3 tablespoons of water to the skillet to help everything soften and cook down.
Push the meat mixture to one side of the skillet. On the empty side, add 2 tablespoons of oil and the entire container of enchilada seasoning powder.
Toast the seasoning in the oil for about 2 minutes, stirring until it deepens in color.
Pour 4 cups of water over the toasted seasoning, then whisk everything together, incorporating the meat mixture to create the sauce.
Allow the sauce to simmer for a few minutes so it can thicken up.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas on a comal or in a dry pan. Then, in a separate small pan with hot oil, quickly fry each tortilla for about 5 seconds per side. Place on a paper towel-lined plate to drain excess oil.
Spread a layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Fill each fried tortilla with shredded cheddar cheese, roll it up tightly, and place it seam-side down in the baking dish.
Once all tortillas are arranged in the dish, pour the remaining meat sauce over the top, spreading it evenly to cover.
Top generously with the rest of the shredded cheddar, optional Monterey Jack cheese, and the reserved diced fresh onion.
Bake for about 25 minutes, or until the cheese is melted and bubbly. Let rest for a few minutes before serving.
Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freezes well unbaked for up to 3 months.
Yes. Prepare the sauce up to 2 days ahead, store in an airtight container in the refrigerator, and reheat gently before assembling and baking.
Flour tortillas are traditional for Tex-Mex enchiladas and hold together better when rolled than corn tortillas. Use 8–10 inch tortillas depending on your pan size.
Bake until the cheese is melted and bubbly and the sauce is bubbling at the edges, typically 20–25 minutes at 350°F.
Yes. Assemble the enchiladas in the pan, cover tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking, adding 10–15 minutes to the bake time.
Monterey Jack, Colby, or a Tex-Mex blend cheese work well. Avoid sharp cheddar if you prefer milder flavor.
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