Name: 5 Ingredient Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 (flour preferred, corn traditional); 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 quick and satisfying meal perfect for busy weeknights. Packed with seasoned ground beef, melted cheese, and rich enchilada sauce, they offer bold flavors with minimal effort.

The image shows a white baking dish filled with six rolled enchiladas arranged side by side. Each enchilada has a soft, slightly toasted tortilla layer on the outside, covered with a bright red sauce and topped with melted yellow and white cheese that looks gooey and slightly browned in spots. The edges of the tortillas peek through under the cheese, showing their light cream color. The baking dish sits on a white marbled surface, next to a white plate holding three silver forks and a spatula with a wooden handle. Fresh green parsley is gently placed nearby. 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 preferred, but corn works too)
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 excess fat, return meat to the skillet, reduce heat to medium-low, stir in the salsa, and cook until heated through. Remove from heat.
Step 3: Pour about half of the enchilada sauce in the bottom of the prepared baking dish.
Step 4: Warm the tortillas according to package directions. Place about 1/4 cup of the meat mixture down the center of each tortilla, top with about 1 heaping tablespoon of cheese, then tightly roll up and place seam side down in the dish. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Step 5: Cover the dish tightly with aluminum foil and bake for 30 to 35 minutes until heated through and cheese is melted.

Tips & Variations

For extra flavor, add diced onions or green chilies to the beef mixture while cooking.
Use corn tortillas for a more authentic taste, but warm them well to prevent cracking.
Top finished enchiladas with fresh cilantro, sour cream, or sliced avocado for added freshness.
To make ahead, assemble the enchiladas and refrigerate them covered for up to 24 hours before baking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions covered with a damp paper towel for 1-2 minutes.

How to Serve

The image shows two enchiladas being lifted with a metal fork out of a white rectangular dish. Each enchilada has two main layers: a soft, light beige tortilla wrapping a filling, and a top layer of melted cheese that is golden yellow and creamy with some darker orange sauce mixed in. The enchiladas are covered in melted cheese that stretches in gooey strings as they are lifted. The dish sits on a white marbled surface, with greenery and a colorful red and yellow thick-cut cheese package blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these enchiladas?

Yes, assemble the enchiladas but do not bake. Wrap the dish tightly and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.

What if I don’t have chunky salsa?

You can substitute with smooth salsa or a mild salsa verde. Adjust the seasoning if needed to maintain the right flavor balance.