This quick and easy beef enchilada recipe only calls for 5 ingredients. It’s the perfect main course for a busy weeknight!
I am the least athletic person you will ever meet. No joke. If you see me running, you better start running too because something or someone is after me. However, the man upstairs thought it’d be funny to gift me with an athletically-inclined kid. And when I say athletically-inclined, I mean he’s actually pretty dang good. I mean, his first word was “ball.” Baseball, basketball, football, the kid just loves sports.
And with practices several times a week and games in between, we’re on the run a lot. Evening activities can make putting supper on the table quite the challenge. But, not with this recipe! This 5 Ingredient Beef Enchiladas dish is a simple and quick way to get a delicious, home-cooked meal on the table.
What are beef enchiladas?
Beef enchiladas are a delicious dish originally made popular in Mexico. Now a staple of Mexican restaurants across the world, most beef enchiladas feature ground beef in a rolled-up tortilla with enchilada sauce and lots of cheese.
Ingredients vary in this dish. Some recipes feature a rather long list of ingredients with made-from-scratch salsa and enchilada sauce. However, my recipe is not one of those. I like to keep it simple. But don’t let the simplicity fool you. These babies are deeee-lish!
Typically you can find beef enchiladas served as a main dish with a side of rice, beans, and/or salad. Yum!
What is the secret to good enchiladas?
I’m sure there are many opinions out there about what makes the best enchiladas. For the sake of this simple and quick recipe, there are three things I recommend to ensure optimal results:
- Thick-cut cheese – I’m sure any old shredded cheese will do, but there is something about thick-cut, shredded Mexican cheese that takes this dish up a notch. I especially love the Borden® brand. The ingredients are just top notch and so is the flavor.
- Chunky salsa – Make sure you get a chunky salsa for this recipe. If you get a more runny salsa then this dish will turn into a soupy mess.
- Flour tortillas – Most traditional recipes call for corn tortillas. But, the truth is, we just like the flour tortillas better in this recipe. Feel free to use corn, however.
Should I cover my enchiladas before baking?
Absolutely you should! As a matter of fact, I recommend you tightly cover them with aluminum foil in a 9×13 inch baking dish before they ever even enter the oven. And, here is why:
- Enhanced flavor! You want to lock in those flavors. Tightly covering your dish creates a consistency in the flavor no matter what part of the dish you serve up.
- Lock in moisture! No one wants dried-out enchiladas. By sealing your dish, you are locking in the moisture of all those yummy ingredients.
- Guarantee that your enchiladas are cooked through evenly! There is nothing more frustrating than pulling a dish out of the oven and realizing that you need to return it to the oven because it’s not cooked through.
- No scorched cheese! By covering the dish tightly, you prevent the top layer of cheese from over-heating and baking too quickly. And, this is the perfect way to avoid that unfortunately happening.
Recipe Card
5 Ingredient Beef Enchiladas
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour tortillas in this recipe, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Lex can
Can I make this ahead of time (am) and then bake when it’s time for dinner (pm)
Sonya Merritt
The Enchiladas were FANTASTIC. My husband and I loved them. Going to try your Nana’s Chocolate pound cake today. I have started a file of Printed “Stacey’s Recipes” because everyone I have tried are wonderful. Thank you for this website.
Thank you so much! I’m thrilled y’all loved the enchiladas and that you’re giving Nana’s Chocolate Pound Cake a try next. Starting a file of my recipes is such a sweet compliment—it means the world to me.
Sonya Merritt
I tried Nana’s Chocolate Pound Cake, best success I have ever had with a pound cake. I followed the directions you gave before the actual recipe. The cake is wonderful. Thanks again
annon
I have too much roast beef left from dinner two nights ago. So I’m going to add re-fried beans to the bottom of the tortilla and chopped beef. Got all kinda Mexican fixings on the shelves. So, glad I opened this today. Things have been piling up in email and you just made dinner easier. Thanks
Sounds great! Let me know how they turn out!
Roxanne Isham
Can I use shredded chicken instead of ground beef?
Sounds good to me!
Don
Very good easy recipe. But I can’t do anything without adding my own touch, So I added so I added green chili’s in black Olives and onions
Sounds great to me!
Renee
I made these and they are so good, easy recipe. I live in New England so I used Cabot 4 cheese Mexican rustic cut cheese. Now I know how easy enchilada sauce is to make. I will make it next time.
Thanks, Renee! Happy to hear it!
I have a weird name
I can’t eat hot or mild salsa, either. Throat cancer treatments have fried my taste buds, etc. Can you suggest a substitute, please?
A similar amount of diced tomatoes should work.
Ruth
this is a great recipe…I like a little spice so I would stir in a small can of green chilies and maybe some taco spice….I have made it with shredded rotisserie chicken, then mix in a bit of sour cream and green chilies to spice it up a bit. I make my own enchilada sauce…so good and make a double recipe to use in a mexican type casserole as well. Also, can sprinkle w/ cilantro, green onions and chopped tomatoes after bake. But I get it!! Sometimes you need quick and convenient…This recipe certainly hits the spot…also good for up at the cabin!!
Thank you for sharing your take on the recipe—it sounds absolutely delicious with those spicy additions and homemade enchilada sauce! I love how you’ve made it your own and even turned it into a versatile dish for casseroles or cabin meals. The cilantro, green onions, and tomatoes are the perfect finishing touch. So glad this recipe hits the spot for you!
Recipe fan
I had the same treatments going on 7 years ago now and totally understand the problem. Adding sugar to the tomatoes would help, but you may just want to make a cheese sauce right now, in lieu of the salsa and the red enchilada sauce. Gradually you’ll be able to tolerate more “heat” and the acidic tomatoes. We learn to adjust with time and healing. This recipe sounds fantastic, and I plan to try it for sure. Oh, and if you don’t use them already, Xylimelts will help a LOT!
John T Hill III
I’m from Texas stuck in Pennsylvania.So anytime I see or hear of a TexMex dish I jump on it.This dish is “REALLY GREAT”‼️‼️
Thanks for sharing
Thanks, John!
Laurie Norris
This is a great & easy recipe. I added diced chilies on top that, in my opinion, TOTALLY make this dish.
Thanks, Laurie! Sounds great to me!
carol annette hayes
sorry i can not eat hot or mild sausa what can i sub for all the hot in the beef enchs recipe
Why is it that you can’t eat salsa?
I have a weird name
I can’t eat hot or mild salsa, either. Throat cancer treatments have fired my taste buds, etc. Can you suggest a substitute, please?
Krista
This has become one of my go to weekday meals! Easy to make and easy on the walllet!
Glad to hear it, Krista!
Christy
This is not only a delicious meal but easy and economical. Thank you!! Not only will it be part of the rotation but I am eagerly looking forward having it again! Thanks
I’m so glad you enjoyed it! Your feedback just made my day!
Wendy Little Elk
The recipe was simple and absolutely delicious.
Thanks for letting me know!
Valerie
My husband & I love them & it’s so quick & easy to throw together!
Those look AMAZING, Valerie!
Sheri
Could you make half beef and half chicken with this recipe?
I don’t see why not! Enjoy!
Amber
I’m planning to double this recipe and make a freezer batch for postpartum. What reheating directions would you recommend?
This is what I’d recommend:
Remove the enchiladas from the freezer. If they are in a freezer-safe container, you can transfer them to an oven-safe dish. Cover the dish with aluminum foil to keep them moist. Place them in a cold oven and turn the oven to 350°F. Never put a cold dish in a hot oven.
Bake for 30-40 minutes. Check to make sure they are heated through and bubbly.
Remove the foil for the last 10 minutes of baking to let the cheese on top get nicely melted and slightly browned.
Sharon Chastine
So easy to prepare and was delicious! I did use Rotel instead of salsa since that is what I had in the pantry.
So glad to hear you enjoyed them!
Jude Stansbury
Your dish looks delicious! Can you please tell me where you bought the cool blue meat grease strainer? TIA
Thanks! Yes, it’s called and Easy Greasy. I love it! You can find it here: https://www.amazon.com/shop/southernbite/list/8OXQ8B0F1ZTJ (affiliate link)
Lisa
So good and super easy to make! Have added to the rotation and have made three times now. Family leaves no leftovers! Thanks!
That’s so awesome to hear! Thanks, Lisa!
Pamella
I love these and also love easy Stacey makes his recipes for us to duplicate! I made these a week ago and the two of us had 2 meals out of them. I even goofed up a little and they still tasted great! I had to make enchilada sauce out of the spaghetti sauce that we love and then I put that where the salsa was supposed to go. But since both sauces are so similar it worked out anyway and didn’t really taste any different I expect that it would have if I hadn’t goofed up! I’m not that much of a baker so need forgiving recipes like this!
I’m just tickled to hear they urned out great for you, Pamella!
Delores Scarcella
I do have an allergy to celantro and I have to use parsley. That is the only change I have to make.
Hope you enjoy them!
Beth H
Delicious! I did not have chunky salsa so I lightly drained some rotelle instead and subbed that in. And then followed the rest of the direction to the letter and it was delicious.
Great swap! So glad y’all enjoyed it!
Jennifer
These were so good! The entire family loved them-no leftovers tonight. 🙂 I’ll definitely be adding these to our dinner rotation!
Awesome! So glad to hear everyone enjoyed these!!
Kari
10/10 minus nothing! *chef’s kiss*
Ha! Thanks, Kari!!
Debra
Very good and quick and easy 👍
Thanks! So glad you enjoyed these!
Jan
Love Enchiladas and this recipe sounds fantastic. Headed to the store. lol
Hope you’ll enjoy these!
Rhonda
Everyone in the family loved this! Very good!
So glad to hear it!
Mary Bragg
I was out of enchilada sauce too.I made my own with just tomato sauce and spices. You can find several recipes online, I just winged it today and added what I wanted.
Way to get creative! Hope you enjoyed them!
Tiffany
Always so good, leftovers are also delish!
Thanks, Tiffany!
Barbara
I made last night and they were great! Thanks Stacey.
So glad you enjoyed them!
Nicole
I have everything but enchilada sauce on hand. Is there a substitute?
I suppose you could use more salsa, but I’ve not tested it that way.
Kris
We had our darling grandkids all day and I ended up too tired to cook! This recipe put together quick and easy, and everyone enjoyed it. I served it with black olives and sour cream. Thanks for a winner!
Sounds great! Glad y’all enjoyed them!
Angela
So yummy! I did season my meat with hamburger deluxe. Sprinkled what meat was left on top. Super easy and good 😋
Looks great! Glad y’all enjoyed them!
Amy
Soooooooooooo good 👍😊 And easy to make, especially if there are beginners out there. I doubled up on the cheese because well, I love cheese 😁 I had leftover ingredients from a taco bar I made last weekend for my husband’s birthday so this worked out perfectly! Serve on top individually with lettuce, guacamole, sour cream, jalapenos, black olives,etc if you choose! You can’t go wrong with this! Thank you for sharing this recipe 🤗💗
These look like cheesy perfection, Amy! I’m so glad y’all enjoyed them!
Pammy
Amy! Where did you get your casserole dish with the handles? Love it!!
Sue
First time having enchiladas and I loved this recipe! So simple to make and so delicious!!
I’m so happy to hear you enjoyed the enchiladas!
Jessica Mendez
I prepped this last night and I’m wanting to cook/bake it tonight. What temp and how long do you suggest??
I’d start the cold dish in a cold oven and allow it to warm through while the oven preheats. Once preheated, the regular cook time should be about the same.
Barbara
This is wicked awesome! (Wicked is New England speak for ‘really really’) I like how easy it is to put together, my picky eater loves how tasty it is. Making this for the second time tonight. Thank you Stacey!
So great to hear, Barbara! I might be Southern, but I’ve been known to use that wicked phrase a fews times before, too! 🙂
Lynne
Hi – Can you recommend an enchilada sauce. I don’t care for the “tinny “ taste” of the ones I have tried and I am a real sissy about the spicy heat. TIA
We really like the Las Palmas brand.
Deborah
Absolutely delicious ! Tonight I am going to make using shredded chicken
Hope those are just aa delicious! Let me know how they turned out!
Tish
I make these about once a month. We love them! Sometimes I top with sour cream and/or cilantro but always green onion and black olives. And serve with Spanish rice
Tish
Also should have mentioned that we use low carb tortillas
We use those a lot, too.
Sounds great! Glad to hear you’ve enjoyed these!
Calley Rae Poulin
I’m just now starting to cook I saw your beef enchiladas but I cannot print out the recipe please help
Sorry to hear you’re having trouble! It’s working fine on my end. Maybe try another browser?
Tracy
Made them tonight for my family. 3 picky teenage boys and 1 teenage girl and they loved them so much and asked when we were having them again!
That’s awesome! Those teens can be harsh critics! So glad to hear everyone enjoyed them!
Maggie
I was thinking of making these with Italian sausage meat to use up some sausage in the freezer, what do you think?
I think it will certainly work. Obviously, the flavor will be a bit different, but I’m guessing still delicious!
Becky
Haven’t made this yet, but looking forward to it. Question though. I work from home, so could I assemble these are lunch time and then just cook them at dinner? Or is it better to do it all in one go?
If you’re using flour tortillas, they do tend to get a little soggy as they sit. They still taste great, but the texture isn’t the best. Corn tortillas will soften, too, but not as quickly as the flour ones. If it were me, I would absolutely make them at lunch and cook them at dinner, but I’d do so with the understanding that the tortillas may be a little soft.
Margaret
Made this dish last night. Delicious!!!
So glad you enjoyed it!
Liz
I really like this recipe! I’d like to try making them and freezing them, for baking at a later date. Any idea if they freeze well or any suggestions on how to freeze them?
They do freeze ok, but the flour tortilla can become soggy. I’d recommend using corn tortillas if you plan on freezing.
Emily
These enchiladas were amazing! I made a double batch tonight-one pan with green enchilada sauce and the other with red-for my family of 7 (almost 8 with baby boy due in April). Everyone loved them!
So glad to hear everyone enjoyed them! Good luck on the new arrival! 🙂
Cheryl
I made this two nights ago. The enchiladas turned out great. My husband loved them and asked if I could make them more often. I didn’t realize enchiladas could be so easy to make. Thank you for this recipe!
I’m just tickled y’all enjoyed them!
Pamela
I made the recipe exactly like you suggest except for cheese. Couldn’t find in northern KY. It was delicious and very easy!
So glad you enjoyed them!
Cindy
I made this recipe and it was so good. Only thing I did different, was added a little cheese to the inside,then used the rest on the top like your recipe said. Yum Yum
So glad you enjoyed them!
Jay Steinsick
Looks like a Borden cheese commercial with a central Arkansas inchilladuh recipe. Nothing to like about this dish. Terrible!
Deborah
Ouch! that was rude!
Right? I guess his momma never taught him that whole, “If you can’t be kind, be quiet,” thing…
Deborah
Agreed, some people have nothing better to do I guess 🙄
Gotta pay the bills, bub! But being as you haven’t actually tried it, I did remove your rating.
Steveo
Jay you’re a moron. Lived in the south west most of my life, good convenient recipe. Made it fam enjoyed it!
Susan More
Stacey- I like hamburger meat, but was wondering if this could be made with shredded chuck roast meat? Have you tried this before? I simply love your recipes. I am from South Carolina and love southern cooking. Thank you for your great recipes!
Thanks so much, Susan! Yes, this can absolutely be made with shredded chuck roast. Simply heat it in a pan, add the salsa, combine, and proceed with the recipe as written. Enjoy!
Destiny
I made this tonight and it was really good. I did add few spices. Chili powder, cumin and salt. Turned out great.
Awesome! Glad you enjoyed them!
Becky Strange
I have yet to make it, but I loved watching the video 🙂
Ha! Thanks! Hope you’ll enjoy them!
Jane Velasquez
I made the easy 5 ingredients enchiladas and they were awesome… My boyfriend said they were a keeper …
So glad he loved them!
Sofia
could I have used garlic and herb instead of enchilada sauce?
Hi Sofia! I’m not sure I know what you’re talking about? Is it a garlic and herb enchilada sauce?
Patti
I cannot rate this recipe as I have not tried it yet but it sounds easy and delicious! Can it be made in the microwave? It is very hot here in the summer and it is too expensive to heat the house up by using the oven in the summer. Thank you for such a quick and easy dinner recipe!
It is a very popular recipe on the website but have never tried it in the microwave!
Angela
So easy and very tasty. Leftovers were a bit soggy, but will definitely make when having extra guests for dinner. Yummy!
Sounds great!
James Gordon
Just making for the 1st time tonite. Can you freeze left-overs and how do you reheat them??
Hope you enjoy them! Yes, you can freeze them. To reheat, you can microwave or can reheat in the oven. Just be sure not to put a cold dish in a hot oven. Allow them to come to room temp before placing in the oven to reheat or place a cold dish in a cold oven and then turn the oven on. Wrap tightly with aluminum foil when reheating.
Cathy Franks
Made this today and it was great!! Always have great dishes!!
Thanks Stacy
Thank you so much Cathy!
Michelle
Can I use the green enchilada sauce instead of red?
Sure!
Patty
I found this recipe a while ago and it has become a regular in our dinner rotation. It’s so easy, inexpensive and delicious! I made these last night and I decided to try adding a can of black beans to the meat mixture. It was awesome! Thanks for sharing!
Black beans sound like a great addition!
Marley
Could you please tell me how long to bake the enchiladas when I take the pan out of the freezer?
Do they need to be brought to room temperature before baking?
After all the comments, I’m prepared for soggy bottoms (lol).
Due to covid, we are having Christmas in January (actually today), so I hope you read the questions every day.
I am really looking forward to my family trying them.
Oh no, so sorry I’m just now seeing this message! I do typically try to take the weekends off, but I’m not always successful. 😆 Lately, I’ve been covering these in foil and putting in a cold oven. Bake at 350 for about 30 to 35 minutes, then remove the foil and bake for another 5 to 10 until heated through.
Marlene
Glad you try to take the weekends off. I have been retired for 15 years and all the days seem the same, except for church on Sunday mornings. The family loved the recipe and I will be making it again. Hopefully the next time I put them in the freezer I won’t forget to take them out in time to cook them. The bottoms of the flour tortillas weren’t soggy.
Glad to hear it! Thanks for letting me know!
Shantell
I don’t know if they have them in your area, but the corn/flour tortilla blend is amazing. I’m in Texas and it’s an H‑E‑B brand (I love everything they make!) but it’s quality without the high price!
You’re the second person that’s mentioned them to me. We don’t have H-E-Bs here, but I still look every time I go in the store. I really want to try them!
Susan
Hi, Stacey this recipe sounds easy and yummy I will be making it tonight only in my microwave my stove is on the frits (waiting on a part) BTW thank you for the store locator link I’ll let you know how it turns out. PS I use carb balance flour tortillas in my chicken enchiladas and they are quite tasty
I’ve used those tortillas several times and have always like them! Hope these turn out great for you and that you get your oven fixed soon! Things like parts seem to take forever to get these days!
Shawna
Can this be made ahead and frozen? Or even better can I prep, assemble, and freeze, and then cook at a later date? I have made this meal many times and very delicious!
They can, but the tortillas do suffer a little and will get pretty soft.
Ben
Why does every recipe link I go to have some long drawn out story that nobody cares about? Get to the point already! I’m hungry for food not story time! I’m just saying what you are all thinking!
Right!?! I get it. And being that you mention “every” recipe link, there’s got to be something going on there, right? Well, there is. Let me help. To start, this website is my livelihood. It’s how I pay the bills and feed my family. And getting people to my site is a focus as the ads that are displayed there are what pay those bills and keep the recipes free for you. Well, ol’ Mr. Google does a great job at showing my recipes when people search for them, but I have to play by his rules. And those rules require me to include engaging and useful content. There’s a reason you don’t see many recipes from places like Allrecipes.com near the top when you search for recipes – there’s no content there, just the recipe. So, to make Google happy, I include tips, tricks, and methods to ensure recipe success. It’s actually pretty useful info. Every now and then I might include a story, but just don’t have time for that much anymore. Regardless, I make it super easy to skip over all of it by clicking the little “Jump to Recipe” button that’s at the top of every single recipe here on SouthernBite.com. Even still, scrolling a little for a free recipe doesn’t seem like too much to ask – at least in my opinion. I mean, otherwise you’d have to be buying cookbooks to get recipes, right?
Myra Jackson
GREAT reply to Ben. Just saw it, even though it was posted in 2021. I must say that I love it when those do have a “jump to the recipe” though. So, thank you. 🙂
Gonna’ try this recipe tomorrow night for friends. Sounds so easy and yummy. Thanks Stacey 😉
Thank you Myra! Myra is not a name you hear very often and it was the name of Heather’s beloved great aunt!
Myra Jackson
Wow, your right you don’t hear it (Myra) very often, I bet Heather’s aunt was really a GREAT lady! 😉 BTW, made this cake and used muffin cups instead of a skillet. I wanted little cakes to put fresh fruit, juice and whip topping on. They were perfect.!
Definitely a keeper. Thanks Stacey.
Thanks again, Myra!
Myra Jackson
Oops, I was talking about the little skillet cake recipe you posted before. Guess you figured that out. I didn’t realize I was posting under the Enchilada recipe until I had already posted it. Sorry, my bad! 🙂
Terra Walsh
So easy! So tasty! We LOVED them and I just made them again for the second time. This time I doubled the batch, used half ground beef and half ground turkey, and made homemade enchilada sauce while I was browning the meat. My husband LOVED it this time around, too!
So glad to hear that y’all have enjoyed these so much!!
Arial
These are SO. GOOD. I don’t repeat many recipes, but this is one that gets made often! Only thing I do different is add black beans to the beef mixture. Love the simplicity of this recipe! ☺️
I’m so glad to hear you’ve enjoyed this one!
Richard Patocka
I made mine with thinly sliced chicken breast in place of beef, cooked in Franks red hot sauce, then drained and made as written in recipe. Very Good
Sounds amazing! Great idea!
Mary
Made these all loved. I added taco seasoning and some roasted tomato to the meat. Yummy and added some heat.
So glad to hear they turned out great for you!
Melinda Bell
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
I’ll have to look for that!
Grace
Love this recipe! Can it be frozen & baked later?
It can, though the flour tortillas often don’t fare well in the freezer.
Barbara Miller
Made them again tonite for Taco Tuesday (I try to make them once a month). I used a flour/corn mixed tortilla and I add all the sauce to the pan and roll the Enchiladas in it as I add them to the pan. I used a 1 lb chub of Jeni-o Taco Turkey meat cause that is what I had. We love these and I have made them exactly as the recipe say and I have used variations …they always turn out great. I bake them in my toaster oven on 400 for 30 min. yummy.
I’m just tickled to hear you’ve gotten some great use out of this recipe! And I need some more info on this tortilla!
Birdie Fowler
Another recipe to add to my favorites. Only thing I did not do was the canned enchilada sauce. I make my own now that I know how easy it is to do. This goes together and in the oven pretty quick and is really flavorful, Stacey! Deservedly, you are in my kitchen at least once a week!!
Birdie
Making your own is surely better and you can get it just to your liking! So glad to hear you enjoyed these and that this recipe is another keeper!
Katie E.
Made this tonight and my husband and I loved it! I did alter it a smidge by adding taco seasoning and onion to the meat mixture, but it was super easy and quick to make and of course, super yum! Will definitely make again!
Awesome! So glad y’all enjoyed these!!
Laurie E
These were so easy and really great tasting….my first attempt at making enchiladas! By some stroke of Kharma I also found an enchilada sauce recipe and together this was amazing! Thank you, thank you!
Awesome! Look at you! So glad y’all enjoyed them!
Emily
Love love love this recipe! I made it for my family but added green Chile’s, and did one side with red sauce and the other with green. I also used chicken instead of beef! Delicious! ????
Can I freeze this? If so, how would that change the cooking time?
Glad y’all enjoyed it!! Freezing them with flour tortillas can make them a little soggy.
Lisa Messixk
Can you post the nutritional information for this meal?
Hey, Lisa! I don’t track that as nutritional value will vary based on specific brands used. You can grab the brands you love and figure it on sites like myfitnesspal.com.
Anne Smith
Pretty good! I added onions when cooking beef, and I decided to add half a can of enchilada sauce into the meat and cut the salsa in half, as well as add cheese to mixture. Loved it!
So glad you enjoyed these!
Pam
Going to try out tonight. Couldn’t find the borden cheese so I got velvetta mexican instead. Hope it works.
I’m sure ti will work just fine! Hope you enjoy them!
Linda
These sound delicious will definitely try them
Hope you enjoy them!
Mayeane Simms
I made these Saturday for dinner boy were they good. The only thing I didn’t like was that the flour tortillas got really soggy. Even though it didn’t take away from the flavor of these bad boys. I wish I knew how to keep the tortillas from getting soggy. Everything else was a breeze. I will keep this recipe in my stash. I’ll use corn next time if I can find some. Thank for your recipe it was smackalious.
Using corn will help keep them from being too soggy. So glad to hear you enjoyed them!
Gail
I’ve read if you line your dish with parchment paper it will keep your tortillas from becoming soggy. Let us know if it works.
Joan
My family loves this recipe and will make it again and again.
So happy to hear that!
Karen
What if we don’t like red sauce? Hubby and I never eat red sauce. Can you use more cheese?
You could always opt for green enchilada sauce.
Karas O
These enchiladas remind me of a fairly good and quick recipe I have using only salsa-no enchilada sauce. (From a salsa company). It’s good, but a little dry. This is one we’re definitely going to try, it looks really good and should much moister and tastier than the simple one we’ve used when wanting enchiladas but don’t feel like fussing.
*We like flour tortillas for enchiladas just fine*
Thanks so much, Karas!
TK
Just to clarify, from someone born and raised on Mexican food in Tucson, AZ, enchiladas are made with corn tortillas. Always! Tacos are also made with corn tortillas. If one makes this type of meat and/or cheese item with flour tortillas, this is a burro or burrito. People can like whichever type of tortilla they want to, and they can make anything they want, but if they use flour tortillas for this, it’s basically baked burros. Burros aren’t baked either, but as mentioned this is not a traditional Mexican recipe. Hope this helps people understand tortillas better.
Linnie
I made these and my husband and I both loved them. Will be trying again soon.
So glad y’all enjoyed them, Linnie!
Monica Davis
why do you have to put sauce in the bottom of the pan? won’t that make the tortillas soggy?
It just adds some more flavor. You don’t have to if you’re worried about that. We don’t find it to be a problem.
Monica Davis
Thank you so much!
Frances
Hi Stacey, I still want to make this recipe but I don’t understand the fuss about the thick cheese? I have a grater with large holes and I use this for grating large, thick cheese……is there something different from the bought thick cheese that I am missing…
Kind regards,
Frances from a Hot South Africa
It just makes things a bit cheesier. I find that the finer shredded cheese just often melts into nothing. Regardless, grating your own will work just fine.
Chris Ramirez Ericson
These are not Mexican enchiladas!
I don’t think anyone said they were authentic Mexican enchiladas!
Terri
Flour tortillas fell apart when I rolled the with filling
Corn tortillas worked fine
Good easy delicious recipe
Glad you enjoyed them!!
Cindy
I make mine almost the same way, except I cook a small diced onion with the beef, instead of using salsa. And you’re right about the flour tortillas; MUCH better than corn!
🙂 Glad to hear I’m in good company!
Audrey Crawford
Made these tonight and my husband and I really enjoyed.
Awesome! Love hearing that they turned out great for you!
Kathy
???? Thanks!
You’re so welcome!
Pam
A delicious dish and best of all fast and easy, thank you! The best part was your behind the recipe video. Loved it and I sure hope you keep doing them!
Thanks, Pam! Glad you enjoyed this! And YES! We have 7 more episodes planned for this year!
Landa
Hey Stacy! I’m a working mom and looking for good freezer recipes! Do these enchiladas freeze well? If so how go about doing that? Thanks in advance
These can certainly be frozen after assembly and before baking, the thing is, the tortilla are likely to get soggy as a result.
Brooke
I was also wondering the same thing about freezing the enchiladas to bake at a later date. I suppose the ground beef and salsa could be prepared and frozen, then thawed and warmed on the day you want to bake it, and then quickly assemble and bake? I’m going to give this way of freezing a go the next time I make it. As for tonight, I’m making it and it’s going directly into the oven for my husband’s and my supper! 😉
I’d love to hear how that method of freezing works out for you. Sometimes the tortillas can get pretty soggy otherwise. Hope you enjoy them!
Anecia
I Love the video for the 5 ingredient enchiladas! Especially the out-takes:) Keep up the good work!
Thank you SO much!
Aileen
We love this recipe, Stacey, it’s so good! And I loved this video episode, haha! Can’t wait for more!
Thanks so much, Aileen! Your encouragement always means so much!
Anita
This is amazing for lovely 20 and 5 stars for you
Thanks!!
Trisha L Monroe
I’m planning on making this recipe over the next couple of days. My husband is a very picky eater….it drives me nuts lol. I hope it’s a winner due to the fact that it looks to be a very quick meal to throw together. Wish me luck
Best of luck! Hope y’all enjoy them!
Sherri
Put in wrong email on last post! Since I’m using thinner cut cheese do I use more!
It should roughly be about the same amount.
Tina
Use Tillamook cheese! So thick and melts soo good!
Sherri
I’m making these tonight but sadly to say can’t find the thick cut cheese so I’ll have to use other. Hope it still comes out!!!
Kim
Noooo, we ate one and threw them out!
What seemed to be the issue?
Topeka
Can i use taco seasoning for my ground beef
You can. The end flavor will just be different.
Julie
Can I bake them without foil?
You can, but the end product will be a little different.
Brian
Made this tonight for supper. Very good! ????
So glad y’all enjoyed it!
Maggie
This is a fantastic recipe – thanks so much for share it! My roommates and I absolutely devoured them!
Do you happen to know if these freeze / fridge / reheat well? I’d love to make it one night, have a little, and then take it for lunches during the week! Making coworkers food-jealous in the break room is an unspoken rule, after all…
Ha! So glad everyone enjoyed these! Yep, these do quite well for leftover lunches!
Cheryl
When my kids were small I would use leftover cooked rice, a can of refried beans, and salsa or enchilada sauce (whatever I had on hand). Heat rice, beans, and some sauce together, roll up in tortillas with some cheese, extra sauce and cheese on top and bake. I put a dollop of sour cream on top to serve.
I always make a large pot of rice and freeze some. Heat it in a covered skillet over medium-low heat with a little water and it taste fresh. Do the same in the microwave.
Yum!!
Donna
Hi Stacy!
These are sooo good! My son absolutely loves these! Thanks for easy and delicious recipes!
SO glad y’all enjoyed them, Donna!!
Anita
HI Stacy
I made these today and it was so easy to put together! Its ready to go in the oven. I’m going to cook this early because it’s going to be close to 100 degrees today! I know it will be delicious, as all your recipes are.
Joan Osborne
Made these last night for supper and they were delicious. I was unable to find the Bordens thick shred but it was still amazing with the thinner shredded. I could only find a big can of enchilada sauce and my son says he likes them saucier so I just used the whole can. I’ll definitely be making these again and hopefully with the thick shredded cheese if I can find it. I shared a picture on my facebook page along with a link to your recipe.
I’m so glad you enjoyed them, Joan! Thanks for sharing!!
Jenny
If your son likes them saucier….I make mine basically the same way, except after I brown the meat, I add sliced black olives (just like them), enchilada sauce into ground beef along with cheese in the ground beef, as well. For easy clean-up, I put down a large piece of foil and basically have a station to roll up enchiladas. I do the same with the enchilada sauce in bottom of baking dish, and add the rolled up enchiladas. I, personally, pretty much cover the enchiladas in sauce and add a lot of cheese on top. When they are done in the oven, I pull them out and top with scallions and pop back in for a couple of minutes. I’m no longer in the south, but where I lived in NC, we called scallions spring onions. Oh, I forgot to mention that I add Frank’s Hot sauce to my meat mixture before filling the tortillas (I can’t have seeds, so that gives me that kick). And there is nothing better than topping them with lots of sour cream when plated…cuts t he heat of the Frank’s Hot Sauce. Granted mine with the cheese in the beef mixture and on top is probably a heart attack on a plate, but I just think it makes them more delish! Gotta die of something…HA! And it’s not like they are eaten everyday! I think Stacey’s recipe is great…I just like mine saucier, too.
Thanks for sharing your version, Jenny!
Dalia Maisonet
Mmmm these look delicious! What did you use to season your ground beef?
You can add a little salt and pepper, but the salsa is usually all I add.
Gail
You could use taco seasoning to season you meat.
What a great time saving idea to add instant flavor, thank you!
Lacy
I love your recipes. Theses are by far my family’s favorite.
Thanks so much, Lucy! It makes me so happy to hear things like that!
Diane
I made these for dinner tonight. They were so quick and easy to make. Everyone loved them and I even have leftovers for lunch tomorrow. Thanks for a GREAT recipe.
I’m so glad they were a hit!
Mary Jo Spring
Since I have found this recipe about 6 weeks ago, we have had it 3 times now. Husband LOVES this. I shred my own cheese, I just prefer it over package cheese. This recipe is a winner❤️
I’m just tickled y’all have enjoyed this one so much!!
Mary
Thanks SO MUCH
You’re so welcome!
Susan
Tillamook has the thick cheese called Homestyle, I think. I just noticed it yesterday. We don’t have Mortons (in Denver) that I know of. Soon everyone will have it! It’s a great idea…
Mary
Wow looks good, must try.
Thanks! Enjoy!!
Trish in VA
Hi Stacey,
I made the enchiladas for dinner last night. SO GOOD!!! Thanks for another great recipe.
(And so glad that I have leftover enchiladas for lunch today! WIN! ????)
So glad you enjoyed them! They’re really good for so few ingredients, right??
Trish in VA
Absolutely!!!! Shared the link to the recipe with my daughters.
Moni
The blasphemy FLOUR TORTILLAS FOR ENCHILADAS!?!?!?!?? No no no NO!!! Corn will not work AS WELL that is the only way!! What is you doing baby????!!!
LOL! Yes, they are certainly more traditional, but my family really dislikes the corn tortillas. I can budge with this one, but MUST have corn tortillas with my tacos.
Susan the Farm Quilter
Thanks for sharing on Meal Plan Monday!! Shared this on Facebook and saved to my recipe file for future reference!! New follower too!
🙂
LindY G Sherrod
Stacey, my family loves your recipes and this one sounds like a sure-fire winner. Thank you so much for sharing your Southern food and stories.
Sister From the South,
LindY G
Lindy! I’m so happy to hear you guys are getting some use out of my recipes! Nothing makes me happier!
Shelly in Sunny San Diego
Another fabulous recipe from Stacey. Love how easy and fast this is. Hope I can find the thick shreds from Borden here. Looks so delicious!
Shelly in Sunny San Diego
Oh sad. Not available in my area. I will improvise!
Vickie
Tillamook makes thick grated cheese.
Thanks, Shelly! I sure hope you’ll enjoy!!
Debbie
It looks like you have a picture of a ceramic baking dish, I don’t have a ceramic one. Will a glass baking dish work as well?
Glass will work just fine!
Ali
I actually didn’t use much of the enchilada sauce not sure if my kids would like. I added a little more salsa to the meat mixture (I used ground turkey also) then added about 1/3 cup of salsa and 1/4 cup of enchilada sauce over the enchiladas. After baking I broiled on low just to get a little extra crisp. My boys LOVED it! A definite winner and will add to our rotation! Also, I cooked on foil to save a mess. Thanks for the easy and YUMMY recipe! The flour tortillas did wonderfully also!!
So glad to hear y’all enjoyed them!!
Judy V
I am going to try this recipe this week-end! I am happy to know you like Borden dairy products. My understanding is they are a company with heart and integrity.
I love that the company is made up of 8,000 family farms!
Maria Gonzalez
I also love the Borden Company my Dad work for them for over 25 years in Houston , Texas they were so good to all the family , they held parties for all the family . All the Ice Cream you could eat and lots of Barbecues it were an all-day event .
How cool! It’s always great to hear things that like that! Thanks for sharing!
Christine
Burdened not sold here can I just use a mix of other cheese
Sure! A similar blend of another brand will work just fine.
Deb Leonard
Is there any particular brand(s) of enchilada sauce that you prefer?
I’m a big fan of Herdez and LaVictoria.
Kathy
Hi Stacey,
The best canned enchilada sauce, in my opinion, is Rosarita. Can be hard to find in stores, so I order it from Amazon. I enjoy your recipes. Kind regards, Kathy
Thanks for the info! I just tried the Hatch brand and was super pleased with the flavor of that one too.
Jane M.
I’m from NM (so I am biased ????) and the “BEST” chiles come out of Hatch (fresh green or dried red pods)! They have festivals to celebrate after harvesting their crops. Makes me a bit homesick.
Julie @ Back To My Southern Roots
This looks like a great meal. And I love simple. Thanks for sharing the recipe!
Hope you’ll enjoy!!
Beth
I fix these all the time! My husband and two (athletic) boys love them too! I am like you not gifted in that area at all!! In fact I can fall down or upstairs with no help at all HA! Have a good day love your recipes!
LOL! I know the feeling, Beth! Thanks so much!
The Better Baker
Oh my goodness Stacey! It’s as if you were reading my mind. I always make chicken enchiladas and actually wondered about beef ones just a few days ago. I will definitely have to try these soon. MMMM! Will be looking for that special cheese too…Thanks so much.
Hope these turn out great for you! I used opt for chicken as well, but these always turn out fantastic!
Christine
Can you use shredded beef instead of ground beef
Absolutely!
Kari
Yum! These look so tasty!
Kari
https://sweetteasweetie.com/passion-fruit-colada/
Thanks!!
Linda C
Hope I can find that thick cut cheese as that really makes this look delicious. You are proving that quick doesn’t mean you sacrifice flavor!
I get the thing about running. Oh I used in my callow youth but now in my 60’s it would not be a pretty sight.
I hope you can find it, too! It really makes a huge difference! And you’re absolutely right! Quick and easy can still mean full of flavor!
Iris
is there a particular salsa you recommend?
I really like Herdez.
Nikki Krakauer A.K.A “JustTabandMe”
Herdez, Oh yes!!! But then, I’m the crazy who uses onions in EVERYTHING Mexican, as well as grates her own cheese! I prefer corn tortillas though, & I cook and coat tortilla too. If I’m gonna fix this delectable dish, I want it right! Of course, that’s because it’s a favorite food, and I’ve been fixing it for 65 years!
Judy
I use Old El Paso Salsa and all of their products. I lived in New Mexico for years and they were the best.
I also added a small can of chopped jalapeños to my meat filling and an envelope of Taco seasonings and a chopped onion in the mix. Cook well.
Delicious!!!
So glad you enjoyed it!!
Vicky
I like your additions, although I would use a can of chopped green chilies which are milder than jalapenos. We’re wimps.
Melinda Bell
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
Larry Gaines
Borden products are not available in all states and California is one state you will not find Borden anything
That’s not true, Larry. A quick search on their store locator shows quite a bit of availability in California. Just type in your zip code and it will show you the closest location. https://www.bordencheese.com/store-locator/
Kai
I made this today and used whole wheat. Just a warning that all I tasted was whole wheat! ???? Very bad call!!!! Stick to the recipe people.
Kai
I meant to say whole wheat tortillas!!11
Thanks for letting us know. Sorry those didn’t work out for you.
LaReta
NO to flour tortillas they get soggy.
Clites
Try using egg roll wraps rather than tortillas. You will never go back to tortillas again.
Super interesting!
Theresa
Egg roll wraps? What a great idea. Can’t wait to try
Firechef
Not the same, this is Mexican, not Asian, remember? I would also top them with more salsa!
Jennifer W
I agree that egg wrappers areAsian; however, I set where she’s going with this: more taste, less starch/ bread.
Btw, I love this recipe. Has become a staple in this house that includes a 96 year old who loves it, also!
Lisa
Clites, That sounds so interesting, do you have to prepare the egg roll wraps or use straight from package? Thank you
Sabra Kelly
Well, You’ve won me over with your demonstration, and the simplicity of the recipes. You are toooooo cool!! Gonna try a lot of your recipes, but with start with these enchilados!!!
Thanks so much! Hope you enjoy these!
Micala
What are the nutrition facts on this?
Colleen Schroeder
Can you layer like lasagna with the tortillas?
Ken
Absolutely! I’ve been making enchilada casserole for years. It’s so much simpler than individually rolling each tortilla.