Spicy Cheese and Beef Enchiladas

cheese and beef enchiladas

Spicy Cheese and Beef Enchiladas are just oozing with a spicy beef filling, and lots of gooey cheddar cheese!

One of my all-time favorite cuisines to cook (and consume) is Mexican. I love cheese, and I love spice, and I can usually find these two things in just about every Mexican dish I cook. This recipe is no exception. Now I don’t know just how authentic these spicy cheese and beef enchiladas are, but they are tasty and will definitely be added to my dinner rotation list!

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This is one of those recipes that heats up fabulously as leftovers, which I adore because when you’re only cooking for two, there’s almost always leftovers!

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I generally tend to cook recipes that are quick and easy. It’s a patience thing (or lack thereof). This recipe, however, does not fall under that category. It’s easy, that’s for sure, but it is a bit time consuming. Allow yourself an hour to get these enchiladas assembled and baked. It’s worth the time, I promise!

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*Note 1: Always, always, always shred your own cheese! It doesn’t matter what you’re cooking, it’ll always turn out better with freshly grated cheese. And it’s usually cheaper.

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*Note 2:I used fresh cilantro with this recipe because I really like the flavor that it adds. I’d recommend using fresh cilantro too, if it’s available, instead of opting for dried cilantro.

Spicy Cheese and Beef Enchiladas

cheese beef enchiladas

Prep Time: 10mn
Cook Time: 1hr 15mn
Total Time: 1hr 25mn


  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon all-purpose flour
  • 1 28-oz can enchilada or red sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro


  • 1 1/2 pounds ground beef
  • 1 medium onion diced
  • 2 – 4oz cans diced green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes


  • 10 flour (or corn) tortillas
  • 3 cups grated sharp cheddar cheese
  • 5 green onions chopped
  • 1/2 cup chopped cilantro


  1. SAUCE – in a saucepan, combine oil and flour over medium heat to create a paste. After a minute or so, add your enchilada sauce, chicken broth and salt. Bring to a boil, then reduce the heat to low and simmer for about 30-45 minutes. At around the 40 minute mark, add in the cilantro.
  2. MEAT – While the sauce is simmering, brown the hamburger meat along with the onions. When cooked through, drain fat. Stir in the green chillies, salt, chili powder, ground cumin and red pepper flakes.
  3. Preheat the oven to 350 degrees.
  4. Pour about 1/2 cup of sauce on the bottom of a 9 x 13 inch casserole dish.
  5. In a small baking pan (I used a round cake pan), pour some of the sauce into the bottom. Dip each tortilla into the sauce so that both sides are coated, then add the ground beef mixture, shredded cheddar, and a few sliced green onions.
  6. Roll up the tortilla nice and tight and place in the bottom of the pan.
  7. Continue this process until you have no more tortillas and filling left. Pour remaining sauce over the top of the enchiladas and top with remaining shredded cheddar.
  8. Bake for around 20 minutes. You’ll know it’s done when the cheddar cheese is all gooey and melted!
  9. Top it off by adding a little fresh green onion and cilantro, and a dollop of sour cream.

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Comments (32)

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  1. YES! How good do those look? I’ve definitely eaten more Mexican food in the four years I’ve lived in Texas than the rest of my life. And I’m not complaining!

  2. These look really good and easy to make. I will go shopping this weekend and make it next week.

  3. Love Mexican food, love enchiladas. Definately making soon!

  4. Thes recipes look so good. Gotta try a lot of them. I like that you have a place to print them. …Thanks

  5. Wouldn’t this recipe be good w/ shredded beef or pork??

  6. going to try these with a shredded beef instead of ground beef.

  7. As much as I love Mexican food I can’t believe I’ve never made enchiladas. I must try them!!!!!

  8. Regina A Rhame Hilburn

    I have a question the sauce were do you get it or can you make the sauce from scratch

  9. I’m going to be making Pulled Pork in my slow cooker today and being it’s just the 2 of us I always have leftovers. I think I’ll try using the leftover pork, maybe rinsing off some of the BBQ sauce. If it’s a hit I’ll let you all know. We simply love Mexican food…..

  10. Made this today with shredded beef (but not from my pulled pork, like I thought I might). The shredded beef was so delicious, and I used some Jalapeno cheese along with the Cheddar cheese to give it an extra kick. My husband said it was very good. Glad I made it!

  11. i make my own enchillada sauce,very easy to make,3 cups of water ,6 tbls of chili powder,bring to a boil,turn on low ,then take flour and water ,mix together in a bowl,,make it look like pancake batter,but a little thinner,with a wisp or fork mix into the pan of water and chili poder till it thickens like gravy,thats all there is to it

  12. I have made these babies before and they are absolutely amazing

  13. Thank you so much for sharing this recipe. First time enchilada maker and these were just amazing. A repeat recipe for sure!

  14. Corn or flour?!? What a delightful dilemma! What do you prefer?

  15. these look so good….might be on the menu for this week!

  16. Peggy Hamblin Meissner

    I am going to have to unfollow you… Every day I have my meals planned and ingredients ready to go, and then you post something and POOF…. there goes my plan. I guess I will quit planning and wait to see what you are posting for me to make that day :P

  17. Made these tonight….. AMAZING!!! Cooked the beef (roast) in a crock pot… Added the green chiles, onions, garlic, and a can of rotel after I drained the liquid! Grated fresh cheddar blend cheese on top!!! No one wanted the refried beans because the meal was so fulfilling! LOL loved the recipe, like always! Thanks for posting!!!

  18. I am deeply committed to food, its what makes the world my favorite place.

  19. Even though I’m kind of a purest when it comes to making authentic sauce, I think I’m going to give this a shot. However, my chosen filing will be chorizo, cheese and potatoes.

  20. One teaspoon red pepper flakes are going to make it very spicy

  21. I saw this recipe yesterday and just had to try it. I’m not a big fan of Mexican food as it is so calorie rich, but this I tried, and the recipe, though long, was very easy to follow. My kids absolutely loved it! This one sure is a keeper! Thank you!

  22. I made these tonight and now I have a question about the sauce. What is the point of adding the chicken stock and simmering it for so long? After 40 minutes, my sauce tasted like a saltier version of the canned sauce I had poured into the pan. It seems like I could have cut out 40 minutes by using the red sauce straight from the can, or cutting out sodium and adding flavor by making my own enchilada sauce.

    If I were to make these again, I would definitely not bother with this sauce, and I would cut down on the amount of green chilies. Two cans for 1 1/2 lbs of meat is quite a lot. Even though they were mild, they almost overwhelmed the meat.

  23. Made these tonight and OMG! Delicious! Made my husband very happy and can’t wait to have the leftovers tomorrow! Thanks for sharing!

    I did only use one can of green chiles but added a bit more spices.

    Will be making them again!

  24. This looks soooo good. Do you think these could be frozen and baked later? How long do you think they would need to be in the oven for if they were frozen?

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