This post is sponsored by my great friends at Borden® Cheese, but the thoughts and opinions here are all my own – just as always.

I’m not particularly athletic. Ok, that’s an understatement. I’m not even remotely athletic. I’m the least athletic person I know. I joke that if you ever see me running, you’d better start running too because something is after me.
As a kid, I played baseball. And hated every minute of it. We were league champions, no thanks to me. The season couldn’t end soon enough. It’s just not in my genes. As my mother would say, “He’s just not built for sports.” LOL!
Fast forward a few years and 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. But soccer is his passion.
And with practice several times a week with a smattering of games in between, we’re on the run a lot. He plays fall and spring league and there have been mentions of playing all-stars this year too. It keeps us very busy. But we love that he loves it. And that he does.
But 6:30 practices can put quite a cramp in our evening schedule when you consider we’ve got to tackle homework and everything else – especially when it comes to supper.
We rely on quick and easy meals just like these 5 Ingredient Enchiladas to make quick work of getting a homecooked meal on the table.
Yep, I said only 5 ingredients. And I’m totally serious about that.
But don’t think that few ingredients mean a lack of flavor. These babies are deee-lish!
But when you strip things down like this, the quality of each ingredient is even more important than normal. That’s why I love using Borden® Cheese in my recipes. It’s crafted with high-quality, wholesome ingredients on family farms across the country.
And the new Borden® Cheese Thick Cut Shreds are my new favorite thing. I’ve always preferred the thicker shredded cheese in casseroles and things like this, so I was over the moon to hear about the new Thick Cut Shreds from Borden® Cheese. When these thick shreds melt, you get creamy, tasty deliciousness. And you can actually TASTE the cheese!
They’re an excellent source of calcium and the Four Cheese Mexican Thick Cut Shreds offer up 6 grams of protein per serving!
Putting a homecooked meal on the table (even on a busy weeknight) doesn’t have to be difficult, time-consuming, or expensive… and these enchiladas are the perfect example. Grab some Borden® Cheese and just a handful of other ingredients and see for yourself! They’re easy and packed with flavor!

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, 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 9x13-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.



Linda C says
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.
Stacey says
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 says
is there a particular salsa you recommend?
Stacey says
I really like Herdez.
Nikki Krakauer A.K.A “JustTabandMe” says
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 says
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!!!
Stacey says
So glad you enjoyed it!!
Vicky says
I like your additions, although I would use a can of chopped green chilies which are milder than jalapenos. We’re wimps.
Melinda Bell says
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
Larry Gaines says
Borden products are not available in all states and California is one state you will not find Borden anything
Stacey says
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 says
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 says
I meant to say whole wheat tortillas!!11
Stacey says
Thanks for letting us know. Sorry those didn’t work out for you.
LaReta says
NO to flour tortillas they get soggy.
Clites says
Try using egg roll wraps rather than tortillas. You will never go back to tortillas again.
Stacey says
Super interesting!
Firechef says
Not the same, this is Mexican, not Asian, remember? I would also top them with more salsa!
Jennifer W says
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 says
Clites, That sounds so interesting, do you have to prepare the egg roll wraps or use straight from package? Thank you
Sabra Kelly says
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!!!
Stacey says
Thanks so much! Hope you enjoy these!
Micala says
What are the nutrition facts on this?
Colleen Schroeder says
Can you layer like lasagna with the tortillas?
Kari says
Yum! These look so tasty!
Kari
http://sweetteasweetie.com/passion-fruit-colada/
Stacey says
Thanks!!
The Better Baker says
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.
Stacey says
Hope these turn out great for you! I used opt for chicken as well, but these always turn out fantastic!
Beth says
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!
Stacey says
LOL! I know the feeling, Beth! Thanks so much!
Julie @ Back To My Southern Roots says
This looks like a great meal. And I love simple. Thanks for sharing the recipe!
Stacey says
Hope you’ll enjoy!!
Deb Leonard says
Is there any particular brand(s) of enchilada sauce that you prefer?
Stacey says
I’m a big fan of Herdez and LaVictoria.
Kathy says
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
Stacey says
Thanks for the info! I just tried the Hatch brand and was super pleased with the flavor of that one too.
Jane M. says
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.
Judy V says
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.
Stacey says
I love that the company is made up of 8,000 family farms!
Shelly in Sunny San Diego says
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 says
Oh sad. Not available in my area. I will improvise!
Vickie says
Tillamook makes thick grated cheese.
Stacey says
Thanks, Shelly! I sure hope you’ll enjoy!!
Debbie says
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?
Stacey says
Glass will work just fine!
Ali says
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!!
Stacey says
So glad to hear y’all enjoyed them!!
LindY G Sherrod says
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
Stacey says
Lindy! I’m so happy to hear you guys are getting some use out of my recipes! Nothing makes me happier!
Susan the Farm Quilter says
Thanks for sharing on Meal Plan Monday!! Shared this on Facebook and saved to my recipe file for future reference!! New follower too!
Stacey says
🙂
Moni says
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????!!!
Stacey says
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.
Trish in VA says
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! 😁)
Stacey says
So glad you enjoyed them! They’re really good for so few ingredients, right??
Trish in VA says
Absolutely!!!! Shared the link to the recipe with my daughters.
Mary says
Wow looks good, must try.
Stacey says
Thanks! Enjoy!!
Susan says
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 says
Thanks SO MUCH
Stacey says
You’re so welcome!
Mary Jo Spring says
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❤️
Stacey says
I’m just tickled y’all have enjoyed this one so much!!
Diane says
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.
Stacey says
I’m so glad they were a hit!
Lacy says
I love your recipes. Theses are by far my family’s favorite.
Stacey says
Thanks so much, Lucy! It makes me so happy to hear things like that!
Dalia Maisonet says
Mmmm these look delicious! What did you use to season your ground beef?
Stacey says
You can add a little salt and pepper, but the salsa is usually all I add.
Joan Osborne says
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.
Stacey says
I’m so glad you enjoyed them, Joan! Thanks for sharing!!
Anita says
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.
Donna says
Hi Stacy!
These are sooo good! My son absolutely loves these! Thanks for easy and delicious recipes!
Stacey says
SO glad y’all enjoyed them, Donna!!
Cheryl says
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.
Stacey says
Yum!!
Maggie says
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…
Stacey says
Ha! So glad everyone enjoyed these! Yep, these do quite well for leftover lunches!
Brian says
Made this tonight for supper. Very good! 😋
Stacey says
So glad y’all enjoyed it!
Julie says
Can I bake them without foil?
Stacey says
You can, but the end product will be a little different.
Topeka says
Can i use taco seasoning for my ground beef
Stacey says
You can. The end flavor will just be different.
Kim says
Noooo, we ate one and threw them out!
Stacey says
What seemed to be the issue?
Tina says
Use Tillamook cheese! So thick and melts soo good!
Sherri says
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!!!
Sherri says
Put in wrong email on last post! Since I’m using thinner cut cheese do I use more!
Stacey says
It should roughly be about the same amount.
Trisha L Monroe says
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
Stacey says
Best of luck! Hope y’all enjoy them!
Anita says
This is amazing for lovely 20 and 5 stars for you
Stacey says
Thanks!!
Aileen says
We love this recipe, Stacey, it’s so good! And I loved this video episode, haha! Can’t wait for more!
Stacey says
Thanks so much, Aileen! Your encouragement always means so much!
Anecia says
I Love the video for the 5 ingredient enchiladas! Especially the out-takes:) Keep up the good work!
Stacey says
Thank you SO much!
Landa says
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
Stacey says
These can certainly be frozen after assembly and before baking, the thing is, the tortilla are likely to get soggy as a result.
Brooke says
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! 😉
Stacey says
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!
Pam says
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!
Stacey says
Thanks, Pam! Glad you enjoyed this! And YES! We have 7 more episodes planned for this year!
Kathy says
🤤 Thanks!
Stacey says
You’re so welcome!
Audrey Crawford says
Made these tonight and my husband and I really enjoyed.
Stacey says
Awesome! Love hearing that they turned out great for you!
Cindy says
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!
Stacey says
🙂 Glad to hear I’m in good company!
Terri says
Flour tortillas fell apart when I rolled the with filling
Corn tortillas worked fine
Good easy delicious recipe
Stacey says
Glad you enjoyed them!!
Chris Ramirez Ericson says
These are not Mexican enchiladas!
Stacey says
I don’t think anyone said they were authentic Mexican enchiladas!
Frances says
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
Stacey says
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.
Monica Davis says
why do you have to put sauce in the bottom of the pan? won’t that make the tortillas soggy?
Stacey says
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 says
Thank you so much!
Linnie says
I made these and my husband and I both loved them. Will be trying again soon.
Stacey says
So glad y’all enjoyed them, Linnie!
TK says
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.
Karas O says
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*
Stacey says
Thanks so much, Karas!
Karen says
What if we don’t like red sauce? Hubby and I never eat red sauce. Can you use more cheese?
Stacey says
You could always opt for green enchilada sauce.
Joan says
My family loves this recipe and will make it again and again.
Stacey says
So happy to hear that!
Mayeane Simms says
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.
Stacey says
Using corn will help keep them from being too soggy. So glad to hear you enjoyed them!
Linda says
These sound delicious will definitely try them
Stacey says
Hope you enjoy them!
Pam says
Going to try out tonight. Couldn’t find the borden cheese so I got velvetta mexican instead. Hope it works.
Stacey says
I’m sure ti will work just fine! Hope you enjoy them!
Anne Smith says
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!
Stacey says
So glad you enjoyed these!
Lisa Messixk says
Can you post the nutritional information for this meal?
Stacey says
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.
Emily says
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?
Stacey says
Glad y’all enjoyed it!! Freezing them with flour tortillas can make them a little soggy.
Laurie E says
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!
Stacey says
Awesome! Look at you! So glad y’all enjoyed them!
Katie E. says
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!
Stacey says
Awesome! So glad y’all enjoyed these!!
Birdie Fowler says
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
Stacey says
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!
Barbara Miller says
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.
Stacey says
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!
Grace says
Love this recipe! Can it be frozen & baked later?
Stacey says
It can, though the flour tortillas often don’t fare well in the freezer.
Melinda Bell says
I’m in love with ” Hell On The Red ” hot sauce. It’s so good.
Stacey says
I’ll have to look for that!