How Long To Cook Beef Enchiladas?

This beef enchilada recipe with Tex-Mex influences is flavorful, simple to make, and a crowd favorite.

Say hello to my favorite beef enchiladas, one of my longtime go-to recipes to prepare for a large dinner party, wrap in a casserole dish to bring to friends, or bake on a regular weeknight here with just the three of us!

Tender ground beef (or, as we frequently do these days, plant-based meat), green chiles, onions, garlic, beans, cheese, your choice of tortillas, and my favorite red enchilada sauce are all used to make these delectable Tex-Mex-inspired enchiladas. After serving these enchiladas to loved ones for over a decade, I can attest that they are always a hit when baked until warm and melty, then served up with a few slices of avocado, perhaps a sprinkle of fresh cilantro, and crumbled cotija.

This recipe is great for easy entertaining or popping in the oven after a long day at work because they are ideal for prepping ahead of time. And if you’d like, you can easily make them gluten-free by using corn tortillas and my homemade sauce.

I’ve made this recipe for beef enchiladas more times than I can remember, and I know we’ll be enjoying it in our home for a very long time. Therefore, if you haven’t tried it yet, now is the time!

The recipe box below includes comprehensive directions for making beef enchiladas. Here are a few quick notes about the ingredients you will need, though, before we get to the recipe.

Please feel free to adapt this recipe for homemade beef enchiladas to your preferences. For instance, feel free to…

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

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  • 2 Enchiladas: 470 calories, 230 of which come from fat; 25g of total fat, 12g of saturated fat, and 2g of trans fat; 90mg of cholesterol; 1410 mg of sodium; 200 mg of potassium; 33g of total carbohydrate, 0g of dietary fiber; and 27g of protein.
  • % Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 25%; Iron 15%
  • Exchanges: 1 High-Fat Meat; 1 Lean Meat; 2 Fat
  • Carbohydrate Choice: 2
  • *Percent Daily Values are based on a 2,000 calorie diet

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How long to heat enchiladas in oven?

Preheat the oven to 350 °F. Instead of using a cold casserole dish, place the enchiladas in an oven-safe container or a baking dish that has been preheated. If desired, top the enchiladas with additional cheese and sauce before covering the dish with aluminum foil. Heat/bake enchiladas for 20 – 25 minutes.

Do I cover enchiladas while baking?

Arrange enchiladas, seam-side down, in a 9×13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. For about 20 minutes, bake the dish uncovered in the preheated oven until the cheese has melted.

How do you know when enchiladas are ready?

Bake for 20 to 25 minutes, or until the cheese starts to brown and the sauce begins to bubble. Let sit for 10 minutes and eat them right up.

When making enchiladas do you cook the tortillas first?

Yes, you must warm up the corn tortillas to make them sufficiently soft so they can be rolled up easily before making enchiladas. Numerous recipes call for frying the tortillas in oil in a skillet.

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