Easy Ground Beef Enchiladas Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

Don't settle for the same old, same old tortillas. CHI-CHI'S® Enchilada Style Tortillas Flour & Corn are the ideal way to wrap up your next batch of enchiladas.

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Bake uncovered 15 to 20 minutes or until hot.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla.

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.

How do you know when enchiladas are done in the oven? ›

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

I usually use two cups sauce for eight enchiladas. Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up.

To prevent the enchiladas from getting soggy it is highly recommended to store the rolled tortillas and the sauce separately. You can pour the sauce and cheese over the tortillas and then heat and melt it in the oven right before serving.

Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it. Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.

what works good for me (when using flour) is to fill the enchiladas roll em put in pan and bake (without sauce on top) till the tortillias get a little brown on the edges and just barely starting to crisp. Then sauce the top and put on the cheese and bake till cheese is melted. They always come out perfect.

If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking.

Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling. Garnish with sour cream and sliced black olives.

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. What is this? White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don't be afraid of them!