Creamy Beef Enchiladas: A Deliciously Easy Recipe

Beef enchiladas are a classic comfort food, and this creamy version takes them to the next level. Tender, seasoned ground beef is rolled in tortillas, smothered in a luscious creamy sauce, and baked to golden perfection. This recipe is perfect for a weeknight meal or a weekend gathering, and it’s sure to be a crowd-pleaser.

Why You’ll Love This Recipe

* **Creamy and Delicious:** The creamy sauce is the star of the show, adding a rich and flavorful element to the enchiladas.
* **Easy to Make:** This recipe is surprisingly simple to put together, even for beginner cooks.
* **Customizable:** You can easily adapt this recipe to your liking by adding different vegetables, cheeses, or spices.
* **Make-Ahead Friendly:** Prepare the filling and sauce ahead of time, then assemble and bake the enchiladas when you’re ready to eat.
* **Crowd-Pleasing:** Everyone loves enchiladas, and this creamy version is sure to be a hit with family and friends.

## Ingredients You’ll Need

* **For the Filling:**
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (15 ounce) can tomato sauce
* 1 (4 ounce) can diced green chiles, undrained
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped cilantro, optional
* **For the Creamy Sauce:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 cups milk
* 1 cup sour cream
* 1 cup shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For Assembly:**
* 10-12 (6-inch) flour tortillas
* Shredded cheddar cheese, for topping
* Optional toppings: sour cream, guacamole, chopped tomatoes, green onions, black olives

## Equipment You’ll Need

* Large skillet
* Saucepan
* 9×13 inch baking dish
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

### Step 1: Prepare the Beef Filling

1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute more, until fragrant.
4. Add the tomato sauce, diced green chiles, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Remove from heat and stir in the chopped cilantro, if using.

### Step 2: Make the Creamy Sauce

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
3. Gradually whisk in the milk, a little at a time, until the mixture is smooth and creamy.
4. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
5. Remove from heat and stir in the sour cream, 1/2 cup of the shredded cheddar cheese, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.

### Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Warm the tortillas in the microwave for about 30 seconds to make them more pliable (this will prevent them from cracking when rolling).
4. Spoon about 1/4 cup of the beef filling down the center of each tortilla.
5. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
6. Repeat with the remaining tortillas and filling.

### Step 4: Bake the Enchiladas

1. Pour the creamy sauce evenly over the enchiladas.
2. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
3. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

### Step 5: Serve and Enjoy

1. Let the enchiladas cool for a few minutes before serving.
2. Garnish with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, green onions, and black olives.
3. Serve immediately and enjoy!

## Tips and Variations

* **Spice it up:** Add a pinch of cayenne pepper to the beef filling or the creamy sauce for a little extra heat.
* **Add vegetables:** Sauté some diced bell peppers, onions, or mushrooms and add them to the beef filling for extra flavor and nutrients.
* **Use different cheeses:** Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
* **Make it vegetarian:** Substitute the ground beef with black beans, lentils, or crumbled tofu for a vegetarian option.
* **Use different tortillas:** You can use corn tortillas instead of flour tortillas, but they may be more prone to cracking. To prevent this, lightly fry the corn tortillas in oil before filling them.
* **Make it gluten-free:** Use gluten-free tortillas and ensure that all other ingredients are gluten-free.
* **Add corn:** Stir in a can of drained corn into the beef mixture for added texture and sweetness.
* **Use rotisserie chicken:** Substitute ground beef with shredded rotisserie chicken for a faster and equally delicious option.
* **Make it ahead:** Assemble the enchiladas up to 24 hours in advance and store them in the refrigerator. Add the creamy sauce just before baking.
* **Freeze for later:** Assemble the enchiladas, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

## Serving Suggestions

Creamy beef enchiladas are a hearty and satisfying meal on their own, but they’re also great served with a variety of side dishes.

* **Mexican Rice:** A classic accompaniment to enchiladas.
* **Refried Beans:** Another traditional side dish that pairs perfectly with enchiladas.
* **Guacamole and Chips:** A crowd-pleasing appetizer to start the meal.
* **Salsa:** Serve with your favorite salsa for an extra kick of flavor.
* **Mexican Street Corn Salad:** A refreshing and flavorful salad that complements the richness of the enchiladas.
* **Simple Green Salad:** A light and refreshing salad to balance out the richness of the meal.

## Nutritional Information (approximate, per serving)

* Calories: 450-550
* Protein: 25-30g
* Fat: 30-40g
* Carbohydrates: 30-40g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

## Storage Instructions

* **Leftovers:** Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

## Creamy Beef Enchiladas Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 35 minutes

**Ingredients:**

* **For the Filling:**
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (15 ounce) can tomato sauce
* 1 (4 ounce) can diced green chiles, undrained
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped cilantro, optional
* **For the Creamy Sauce:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 cups milk
* 1 cup sour cream
* 1 cup shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For Assembly:**
* 10-12 (6-inch) flour tortillas
* Shredded cheddar cheese, for topping
* Optional toppings: sour cream, guacamole, chopped tomatoes, green onions, black olives

**Instructions:**

1. **Prepare the Beef Filling:** In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant. Add the tomato sauce, diced green chiles, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and stir in the chopped cilantro, if using.
2. **Make the Creamy Sauce:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk, a little at a time, until the mixture is smooth and creamy. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and stir in the sour cream, 1/2 cup of the shredded cheddar cheese, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
3. **Assemble the Enchiladas:** Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Warm the tortillas in the microwave for about 30 seconds to make them more pliable. Spoon about 1/4 cup of the beef filling down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. **Bake the Enchiladas:** Pour the creamy sauce evenly over the enchiladas. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
5. **Serve and Enjoy:** Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, green onions, and black olives. Serve immediately and enjoy!

## Enjoy this delicious and easy Creamy Beef Enchiladas recipe! Let me know in the comments how you like them and if you made any variations! Happy cooking!