Description
This Deliciously Cheesy Enchiladas Bake is a perfect family dinner option combining seasoned ground beef, black beans, and a rich enchilada sauce wrapped in soft tortillas, all topped with melted Mexican cheese blend. It’s a comforting, crowd-pleasing Mexican-American casserole that’s easy to prepare and bake, making it ideal for busy weeknights or special gatherings.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
Seasonings and Beans
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
Sauce, Tortillas, and Cheese
- 2 cups enchilada sauce, divided
- 8 flour tortillas (8-inch size)
- 3 cups shredded Mexican cheese blend
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the enchiladas to perfection.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add the diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for an additional 30 seconds to release the flavors.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat to keep the bake from being greasy.
- Season the Beef Mixture: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Then add black beans, diced green chiles, and 1/2 cup of the enchilada sauce. Mix well and remove from heat.
- Prepare the Baking Dish: Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble the Enchiladas: Spoon about 1/3 cup of the beef mixture into each tortilla, sprinkle with a little shredded cheese, roll up tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly over the top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and lightly golden.
- Rest and Garnish: Let the enchiladas sit for 5 minutes before serving to set. Garnish with chopped cilantro if desired, then serve and enjoy!
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- For a vegetarian version, omit the meat and add extra beans or sautéed vegetables such as zucchini and bell peppers.
- Use corn tortillas instead of flour tortillas to make this dish gluten-free.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.
