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Easiest-Ever Beef Enchiladas

LAURA VITALE: Make-ahead Monday with beef
Nathan Congleton/TODAY
Cook Time:
25 mins
Prep Time:
20 mins

Chef notes

You can really stretch how many people you can feed with these beef-filled enchiladas by serving this dish with lots of toppings. It's kind of like a taco bar ... but for enchiladas. Everyone will love it! Don't forget to make the seasoned ground beef ahead of time for an even faster weeknight meal. 

Technique tip: If you don't want to take the time to roll out each enchilada, feel free to layer the ingredients (think Mexican-style lasagna) and assemble in advance.

Swap option: Make this a vegetarian by using a mixture of rice and beans in place of the ground beef.


  • Oil, for greasing
  • 2 14-ounce cans red enchilada sauce, divided
  • 1 pound cooked seasoned ground beef
  • 1 4-ounce can mild green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • cups shredded Mexican blend cheese, divided
  • 12 small corn or flour tortillas



Preheat your oven to 350 degrees. Grease a 9- by 13-inch dish with a little oil.


Pour about 1/2 cup of the enchilada sauce on the bottom of the baking dish and set aside.


In a bowl, mix together the beef, mild chilies, chili powder, cumin, oregano, about 1 cup of the cheese, and one 14-ounce can of enchilada sauce (reserve the remaining from the other can).


Start filling your tortillas with the beef mixture, roll them up like a big cigar and place them seam side down in the prepared pan. Then slowly pour the remaining sauce over top, followed by the remaining cheese.


Bake dish for about 20 minutes.


Serve with some sour cream and any additional toppings, like chopped peppers, freshly diced tomatoes or cilantro.