Name: 5 Ingredient Beef Enchiladas Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1 cup chunky salsa; 1 (10-ounce) can red enchilada sauce; 8 (8-inch) flour tortillas; 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

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Introduction

These 5 Ingredient Beef Enchiladas are a simple, satisfying meal that comes together quickly with minimal ingredients. Perfect for busy weeknights, they offer a delicious balance of savory beef, tangy salsa, and melty cheese wrapped in warm tortillas.

A white rectangular baking dish holds eight rolled enchiladas lined up side by side, each covered by a smooth layer of melted cheese that has yellow and light golden shades with a slightly bubbly texture. The edges of the enchiladas show soft, warm tortillas with patches of red enchilada sauce peeking through. The dish sits on a red and white checkered cloth over a dark wooden surface with a bunch of fresh green herbs and a bag of shredded four cheese mix behind it, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 cup chunky salsa
1 (10-ounce) can red enchilada sauce
8 (8-inch) tortillas (flour or corn)
1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat and return the meat to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
Step 3: Pour about half of the enchilada sauce into the bottom of the prepared baking dish.
Step 4: Warm the tortillas according to the package directions. Spoon about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Roll each tortilla tightly and place seam side down in the dish.
Step 5: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top. Cover the dish tightly with aluminum foil.
Step 6: Bake for 30 to 35 minutes until heated through and the cheese is melted.

Tips & Variations

Try using corn tortillas for a more traditional taste, or flour tortillas for a softer texture that holds up well during baking.
Add chopped onions or bell peppers to the beef mixture for extra flavor and texture.
Top with fresh cilantro, sliced jalapeños, or a dollop of sour cream before serving for added brightness and creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual servings until hot.

How to Serve

A white baking dish holds six rolled enchiladas laid side by side, each tortilla showing a light golden brown from baking. The enchiladas are covered in a layer of bright orange-red sauce that peeks through melted cheese on top. The cheese is a mix of white and orange-yellow melted strands, spread evenly with some spots showing a slightly browned texture. The dish sits on a red and white checkered cloth over a dark wooden surface. In the background, there is a mostly red bag of cheese and some green leaves, all against a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and refrigerate before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze these enchiladas?

Absolutely. Freeze the assembled enchiladas in a freezer-safe dish before baking. Thaw overnight in the fridge and bake as directed, adding extra time if baking from frozen.