Beef and Cheese Enchiladas

overhead shot of baked enchiladas in a pan.

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Beef and Cheese Enchiladas with a savory ground beef filling rolled up in corn tortillas, topped with enchilada sauce, and finished with a creamy cheddar cheese sauce.



For the Enchiladas

  • 1 teaspoon of vegetable or canola oil
  • 1 pound 90% lean ground beef
  • ½ cup chopped white onion
  • 1 (4-oz) can diced green chiles
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 a lime
  • 1 (15-oz) can of red enchilada sauce, divided
  • 12 white corn tortillas
  • 4 ounces shredded Monterey jack cheese, divided
  • 4 ounces shredded cheddar cheese, divided

For the Cheese Sauce

  • 1 cup shredded cheddar cheese
  • 1 teaspoon cornstarch
  • 3/4 cup half and half
  • 1/4 teaspoon kosher salt


  1. Preheat the oven to 375°F.  Spray a 9×13″ casserole dish with non-stick cooking spray.
  2. Make the beef filling: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook it partially way through for about 5 minutes.  Use a spatula to break up any larger pieces.
  3. Add the chopped onion and continue to cook until the onions are softened, about five minutes.
  4. Add the green chilis, chili powder, salt, pepper, and lime juice.  Stir well to combine and remove the pan from the heat.
  5. Make the cheese sauce: Place the cornstarch and 1 cup shredded cheddar cheese in a bowl and toss to coat the cheese evenly.
  6. In a medium saucepan, warm the cream over medium heat. Add the coated shredded cheddar cheese and salt and stir until the cheese melts and the sauce is smooth and creamy.
  7. Assemble the enchiladas: Measure out 1/4 cup of the shredded cheese (2 tablespoons of each kind) and set it aside. Add the rest of the shredded cheese to the beef mixture in the pan.
  8. Spread a thin layer of enchilada sauce in the bottom of the baking dish, enough to fully coat the bottom.
  9. Fill each tortilla with the beef and cheese mixture, roll it up, and place it seam-side down in the baking dish.
  10. Pour the remaining enchilada sauce over the enchiladas, then the cheese sauce, then finish with the remaining shredded cheese in an even layer over the sauces. Cover the baking dish with tin foil.
  11. Bake! Place the baking dish in the oven and bake the enchiladas, covered, for 15 minutes. Uncover, then bake an additional 10 to 15 minutes longer. 


Enchilada Sauce: Use store-bought or try my easy enchilada sauce recipe.

Garnishes: Serve the enchiladas with your favorite garnishes. I like fresh cilantro, guacamole, sour cream, and green onions.

Make-Ahead: You can assemble the enchiladas, cover them, and refrigerate them up to a day in advance. You may need to add a few minutes of baking time if you do this.

Leftovers: Store the leftovers in an airtight container in the refrigerator for three to four days.