Last Updated on June 3, 2019 by Liza Hawkins
These easy enchiladas are quick to make and can feed a crowd.
There are some dishes I’ll claim to be authentic with, and others where I’ll admit that I’ve taken liberties.
Last night’s dinner?
I call them “enchiladas” but anyone from Mexico, where enchiladas originated, would probably laugh at my attempts.
One day I’ll come up with a better name, but for now I simply call them: easy enchiladas.
Prep is simple. Just brown ground beef with onions, garlic and seasoning (packet or homemade taco seasoning), and then roll it up into tortillas.
A good slathering of enchilada sauce and cheese, then the oven does the rest of the work for you!
It’s not likely you’ll have any leftovers, but on the off chance you do, they reheat great for lunch the next day.
Not a fan of ground beef?
Try making these with ground turkey or pulled chicken or pork instead—yum!
These enchiladas are fine on their on, but I like to pair them with refried beans, sour cream and homemade guacamole on the side.
These easy enchiladas are slathered in cheese and perfect for a busy weeknight.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 packet taco seasoning
- 2/3 cup water
- 1 14.5-oz can petite diced tomatoes, drained
- 4-oz cream cheese (1/2 package)
- 6 8″ flour tortillas
- 1 10-oz can enchilada sauce
- 2 cups sharp cheddar cheese, shredded
- sour cream for garnish
- Preheat the oven to 350°F. Coat the bottom of a 2.5-quart rectangular baking dish with 1/4 can of the enchilada sauce and set aside.
- Pour the olive oil in a medium skillet over medium heat and let it preheat for 2-3 minutes. Next, add the onions, stirring occasionally until they start to become translucent, about 3-5 minutes. Add the garlic, and increase heat to medium-high.
- After 1 minute, add the ground beef and cook, stirring occasionally, until browned, 8-10 minutes. Reduce heat to medium, drain the beef and then return the mixture to the pan.
- Add the taco seasoning, water, tomatoes and cream cheese, stirring to combine. Continue cooking over medium heat for 5 minutes and then remove the pan from the stove.
- Place 1/4 cup of the beef mixture into a tortilla, and roll it up – tuck the ends in if it makes the rolled tortilla fit better in your pan. Continue with the other 5 tortillas. If you have leftover beef filling, pour it over top the tortillas in the pan. Top with remaining enchilada sauce and then the cheddar cheese.
- Bake, covered, for 20 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is bubbly and the edges have just started to brown.
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