Let Me Tell You About My Enchiladas (And That Time I Almost Burned Them)

If I'm being honest, I never thought I'd be the sort of person who had a "signature" dinner dish. Yet here I am, reigning as undisputed Enchilada Queen of my slightly chaotic kitchen. My first attempt? Let’s just say the smoke alarm got more action than the oven that night. But I stuck with it (mostly out of stubbornness, not any grand culinary vision) and now, these enchiladas with beef, cheese, and red sauce are what I pull out when comfort food is the only answer or when friends pop by last minute. Or, you know, when it’s a Tuesday and the fridge looks sad.

So settle in, grab a cup of tea (or something stronger), and let me walk you through how I make them. Oh! And if you ever get distracted mid-recipe—join the club.

Why You'll Love This (No, Seriously, Just Try It)

I make this when the week’s been long and I just want something everyone will eat without side-eye. My family goes crazy for this because it’s got that gooey cheese factor and, well, beef is always a winner. Plus, I used to think rolling enchiladas was a huge faff, but now I kind of enjoy it (weirdly therapeutic, you know?).

If you’re worried about the red sauce—don’t be. Honestly, jarred works fine if you’re in a hurry (though my cousin will never let me live that down). It’s a recipe that forgives distraction and rewards improvisation. And for anyone who’s ever overbaked the cheese, let’s just say I’ve been there more times than I’d admit at dinner parties.

What You’ll Need (And What I Sometimes Sneak In Instead)

1 lb (about 450g) ground beef (sometimes I swap half for ground turkey if I’m feeling "virtuous")
1 medium onion, chopped (red, white, whatever’s rolling around—my grandmother swore by yellow but honestly, they all work)
2 cloves garlic, minced (or a teaspoon of garlic powder if you’ve run out, which happens more than I care to admit)
1 ½ cups shredded cheese (I use a mix of cheddar and Monterey Jack, or whatever's on hand; pre-shredded is fine but block cheese melts better, just saying)
8-10 corn tortillas (flour tortillas will do in a pinch, though they can get a bit soggy—just a heads up!)
2 cups red enchilada sauce (homemade is great, but canned is fine—this recipe is solid if you want to try making your own)
1 teaspoon cumin
½ teaspoon chili powder (add a pinch more if you like heat)
Salt and pepper, to taste
Oil, for softening tortillas
Optional: a handful of chopped cilantro, black olives (my kids love them, for reasons unknown), or a spoonful of sour cream for serving

How I Actually Put It All Together

Preheat your oven to 375°F (that’s about 190°C). Grease a 9x13 inch baking dish (or whatever’s clean—I've used a deep sheet pan in a pinch, no judgment).
Brown the beef & onion. Toss the ground beef and onion into a skillet over medium heat. Cook until the beef’s no longer pink, breaking it up as you go. Stir in garlic for about a minute. (This is where I sneak a taste. Quality control, right?)
Season things up. Sprinkle in the cumin, chili powder, a good pinch of salt, and pepper. Mix well. Sometimes I taste again here, because why not?
Softening tortillas: Briefly warm each tortilla in a little oil in another skillet (like 10 seconds per side); this keeps them from splitting, though honestly, I sometimes skip this if I’m short on time. It’s not the end of the world if they tear. Stack the softened tortillas under a clean towel so they stay pliable.
Assembly time! Pour a thin layer of red sauce into the baking dish. Spoon a heap of beef mixture and a sprinkle of cheese onto each tortilla. Roll them up (don't stress if they're a bit uneven) and place seam-side down in the dish.
Cover with sauce & cheese. Pour the rest of the red sauce over the top—don’t be shy, but don’t drown them either. Sprinkle with the rest of the cheese. And if you want, a handful of olives or a dusting of cilantro.
Bake. Pop in the oven for 20-25 minutes, or until the cheese is bubbly and the edges are just starting to crisp. (If you go longer, it just gets more caramelized. Up to you!)
Let them rest for 5-10 minutes before scooping out. This is the hardest part, honestly.

Little Things I’ve Learned (the Hard Way)

If you use flour tortillas, don’t over-sauce or they turn to mush. Ask me how I know.
Block cheese really does melt better, but sometimes I just can’t be bothered to grate it. It’s fine.
Don't skimp on letting it rest—that’s when everything thickens up and the flavors hang together.
Actually, I find it works better if you cover with foil for the first half of baking, then finish uncovered so the cheese gets golden.

Some Weird (and Not-so-Weird) Variations

I’ve done a veggie version with sautéed mushrooms and black beans—pretty good, though my kids were suspicious.
Chicken instead of beef is great, especially if you’ve got some leftover roast chicken lying around.
Once, I tried a green sauce instead of red… let’s just say it wasn’t my finest hour. Might have been the brand I used. Probably not doing that again!

Do You Really Need Fancy Equipment?

Honestly, a big baking dish and a skillet is all you need. I’ve made this with a beat-up frying pan and an old Pyrex I rescued form my mum. If you don’t have two pans, just wipe one out and keep going. No one’s judging (except maybe my cat).

Enchiladas with Beef, Cheese, and Red Sauce

How to Store Leftovers (If You Somehow Have Any)

Let leftovers cool, then pop them in an airtight container. Should keep in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! You can freeze them, too, but the tortillas get a bit soft. Still tasty, though.

Best Ways to Serve (According to My Family)

We love these enchiladas with a big dollop of sour cream and a squeeze of lime. Sometimes I’ll throw together a quick salad or heat up some refried beans (I like the ones from Goya if I'm not making my own). And, weirdly, my brother swears by a handful of crushed tortilla chips on top—says it’s a textural thing. Who am I to argue?

Stuff I Learned the Hard Way (Pro Tips… Sort Of)

I once tried rushing the resting step and ended up with a cheesy landslide. Just… wait the 5 minutes, trust me.
Don’t overload the tortillas, or you’ll be picking up fallen bits from the pan (though, sometimes that's the best part).
If you forget to soften the tortillas, just microwave them for 30 seconds wrapped in a damp towel. Easier than you’d think!

FAQ (You Asked, I Answer... Sort Of)

Can I make these ahead? Absolutely! Assemble, cover, and pop in the fridge for up to a day. Bake when you’re ready—maybe add a couple extra minutes if they’re cold.
What’s the best cheese? I honestly just use whatever is in the fridge. As long as it melts, you’re golden. Pepper Jack is amazing, by the way.
Do I have to use beef? Nope! Chicken, turkey, or even lentils if you’re feeling the veggie vibe. Or, honestly, skip the meat and double up on beans.
What should I do if my enchiladas fall apart? Eat them anyway—they’re still delicious. (I call it "enchilada casserole" and everyone’s happy.)
How spicy is this? Pretty mild as written, but just toss in extra chili powder or a dash of hot sauce if you like it hot. Or leave it as is if your household is full of spice-phobes (no judgment!).

There you have it. My not-so-perfect, always-comforting, and probably too cheesy (is that possible?) enchiladas with beef, cheese, and red sauce. If you give it a go, let me know how it goes—unless you burn it, in which case we’ll just blame the oven.

P.S. If you’re after more Tex-Mex recipes, I get a lot of inspiration from Mexico in My Kitchen. Worth a look!

Enchiladas with Beef, Cheese, and Red Sauce