Enchiladas Recipe
Corn tortillas filled with meat and cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Tortillas
Toppings
Method
Preparation
- 1
Cook the Beef Filling
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
- 3
Season the Mix
Stir in the taco seasoning and cook for an additional 2 minutes, allowing the spices to meld with the meat.
- 4
Mix in Refried Beans and Cheese
Remove from heat and stir in the refried beans and shredded cheddar cheese until well combined.
Assembly
- 5
Prepare the Tortillas
Preheat your oven to 350°F (175°C). In a separate pan, lightly warm the corn tortillas on medium heat for about 30 seconds on each side to make them pliable.
- 6
Fill the Tortillas
Take a warmed tortilla and place a generous amount of the beef and cheese filling down the center. Roll the tortilla tightly around the filling and place seam-side down in a baking dish.
- 7
Repeat
Continue filling and rolling the remaining tortillas until the filling is used up.
Baking
- 8
Add Enchilada Sauce
Pour the enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring they are well coated.
- 9
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
Serving
- 10
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with sour cream, chopped green onions, and cilantro before serving.
