Best 8 Easy Beef Enchiladas Recipes

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

EASY ENCHILADAS (BEEF OR CHICKEN)

Steps:

• If using chicken, boil chicken in water.
• Then rinse and shred with fork.
• Add onion and garlic.
• If using ground beef, brown with onion and garlic, drain.
• Add next 7 ingredients (worcestershire sauce through black pepper).
• In another skillet, heat oil.
• Add tortillas, one at a time, for 10 seconds on each side.
• Drain on paper towel.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
• At this time, pan may be refrigerated for several hours or overnight.
• Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
• Top with sour cream.
• Enjoy!

EASY CROCK POT BEEF ENCHILADAS

Steps:

• Brown hamburger and onion together.
• Drain excess fat and add diced tomatoes (with juice).
• Add chopped chilies and taco seasoning.
• Simmer 5 minutes.
• Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
• Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
• Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
• Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
• Pour 1 cup milk evenly over top--do not stir.
• Put on lid and cook on low up to 5 hours.

EASY SHREDDED BEEF OR PORK ENCHILADAS

Steps:

• Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
• Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
• Heat up the flour tortillas in microwave for 1 minute to soften.
• Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
• When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
• Sprinkle the extra cheese over the top.
• Bake at 375°F until sauce is bubbling.
• Let sit out side the oven for approx 5 minutes.
• Put remaining ingredients in freezer for up to 2 weeks.

EASY BEEF ENCHILADAS

Steps:

• 1. Brown ground beef, drain
• 2. add chopped onion and taco seasoning mix
• 3. pour enchilada sauce in bowl. dip tortilla in the sauce.
• 4. fill tortilla with ground beef mixture and roll. Place in lightly sprayed baking pan.
• 5. Cover with foil, or if you like your tortillas a little crispy, leave uncovered. Bake at 350 for 30 minutes.
• 6. Uncover, spread grated cheese over top of Enchiladas. Place back in oven until cheese is melted.
• 7. Garnish with any of your favorite things from black olives, lettuce, tomato, Salsa and enjoy!

EASY BEEF ENCHILADAS FOR TWO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch, 2-quart baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Mix cooked beef, black beans, 1/4 cup enchilada sauce, salsa, and 1/2 cup Mexican cheese together in a medium-sized bowl.
• Divide beef mixture evenly among tortillas. Wrap tortillas around filling; place seam-side down into the prepared baking dish. Pour remaining enchilada sauce over tortillas and top with remaining Mexican cheese. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until bubbly and thoroughly heated, 35 to 40 minutes.

WEEKNIGHT EASY BEEF ENCHILADAS

Steps:

• Preheat oven to 375.
• Brown beef and onion until beef is thoroughly cooked.
• Drain beef and stir in 3/4 cup enchilada sauce, the chopped green chilies and 1-3/4 cup cheese.
• Spoon enchilada filing into tortillas.
• Roll up and put seam side down in lightly greased baking dish.
• Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
• Bake at 375 for 20 minutes.

EASY BEEF OR VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 500F and oil a 9x13" baking dish.
• Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
• Stir in 1 cup salsa and cook until hot.
• Stir in 1/2 of the cheese and half of the cilantro.
• Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
• Place in baking dish seam-side down with an open end touching the narrow side of the dish.
• Place 3 rolls beside.
• Fill the other half of the dish with the remaining rolls.
• Spread tortillas with the remaining 1/2 cup of sour cream.
• Top with remaining salsa and sprinkle with cheese.
• Bake until cheese is golden (about 15 minute.
• Sprinkle with remaining cilantro.
• Serve with sliced avocados and sour cream.