Creamy Cheddar Beef Enchiladas: A Comfort Food Masterpiece
Craving a dish that’s both hearty and comforting? Look no further than these Creamy Cheddar Beef Enchiladas. This recipe takes the classic enchilada to a whole new level with a rich, cheesy sauce that will have everyone begging for seconds. Forget bland, dry enchiladas; these are bursting with flavor and guaranteed to become a family favorite. Get ready for a fiesta in your mouth!
## Why You’ll Love This Recipe
* **Ultimate Comfort Food:** Warm, cheesy, and packed with flavor – it’s the perfect meal on a chilly evening.
* **Easy to Customize:** Adapt the filling and toppings to your liking. Add your favorite vegetables, swap out the beef for chicken or turkey, or adjust the spice level.
* **Great for Meal Prep:** Prepare the filling and sauce ahead of time, then assemble and bake when you’re ready to eat.
* **Crowd-Pleaser:** Perfect for potlucks, family dinners, or any gathering where you want to impress.
* **Freezer-Friendly:** Make a batch and freeze leftovers for a quick and easy meal later.
## Ingredients You’ll Need
### For the Beef Filling:
* 1 pound ground beef
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (15 ounce) can tomato sauce
* 1 (4 ounce) can diced green chilies, undrained
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* 2 tablespoons olive oil
### For the Creamy Cheddar Sauce:
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* 1 (8 ounce) package cream cheese, softened
* 4 cups shredded cheddar cheese
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
### For Assembly:
* 10-12 flour tortillas (6-inch)
* Shredded cheddar cheese, for topping
* Optional toppings: sour cream, chopped green onions, diced tomatoes, black olives, cilantro
## Equipment
* Large skillet
* Saucepan
* 9×13 inch baking dish
* Wooden spoon or spatula
* Measuring cups and spoons
## Step-by-Step Instructions
### Step 1: Prepare the Beef Filling
1. **Brown the Beef:** Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Vegetables:** Add the chopped onion, green bell pepper, and red bell pepper to the skillet with the browned beef. Cook until the vegetables are softened, about 5-7 minutes.
3. **Add the Sauce and Seasonings:** Stir in the tomato sauce, diced green chilies (with their juice), chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
4. **Taste and Adjust:** Taste the beef filling and adjust seasonings as needed. Add more chili powder for heat, salt for flavor, or cumin for earthiness.
### Step 2: Make the Creamy Cheddar Sauce
1. **Melt the Butter:** In a saucepan over medium heat, melt the butter.
2. **Make a Roux:** Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. **Add the Milk:** Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce is smooth.
4. **Simmer and Thicken:** Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5. **Add Cream Cheese:** Reduce heat to low and stir in the softened cream cheese until it is completely melted and smooth.
6. **Incorporate Cheddar Cheese:** Remove the saucepan from the heat and stir in the shredded cheddar cheese, a handful at a time, until it is melted and the sauce is smooth and creamy.
7. **Season the Sauce:** Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed.
### Step 3: Assemble the Enchiladas
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the Baking Dish:** Lightly grease a 9×13 inch baking dish.
3. **Fill the Tortillas:** Spoon about 1/3 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.
4. **Pour the Sauce:** Pour the creamy cheddar sauce evenly over the rolled enchiladas, ensuring they are well coated.
5. **Top with Cheese:** Sprinkle the remaining shredded cheddar cheese generously over the sauce.
### Step 4: Bake the Enchiladas
1. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
2. **Rest:** Let the enchiladas rest for a few minutes before serving.
### Step 5: Serve and Enjoy
1. **Garnish:** Top with your favorite toppings, such as sour cream, chopped green onions, diced tomatoes, black olives, and cilantro.
2. **Serve:** Serve hot and enjoy!
## Tips and Tricks for Perfect Enchiladas
* **Warm the Tortillas:** To prevent the tortillas from cracking when rolling, warm them slightly in the microwave or on a dry skillet. This makes them more pliable.
* **Don’t Overfill:** Avoid overfilling the tortillas, as this can make them difficult to roll and they may burst during baking.
* **Use High-Quality Cheese:** The quality of the cheddar cheese will significantly impact the flavor of the sauce. Use a good quality, sharp cheddar for the best results.
* **Adjust the Spice Level:** If you prefer a spicier enchilada, add more chili powder or a pinch of cayenne pepper to the filling or sauce.
* **Prevent Soggy Enchiladas:** To prevent soggy enchiladas, don’t over-sauce them. The sauce should coat the enchiladas, but not drown them. Also, avoid using overly wet fillings.
* **Pre-shredded Cheese Considerations:** Pre-shredded cheese often contains cellulose, which prevents it from melting as smoothly. If possible, shred your own cheese for a creamier sauce.
* **Make it Vegetarian:** Substitute the ground beef with cooked lentils, black beans, or a mixture of sautéed vegetables like zucchini, corn, and mushrooms for a vegetarian option.
## Variations and Customizations
* **Chicken Enchiladas:** Substitute the ground beef with shredded cooked chicken or rotisserie chicken.
* **Turkey Enchiladas:** Use ground turkey instead of ground beef for a leaner option.
* **Spicy Enchiladas:** Add a pinch of cayenne pepper to the filling or sauce, or use a spicy cheddar cheese.
* **Green Chile Enchiladas:** Use a green enchilada sauce instead of the creamy cheddar sauce.
* **Sour Cream Enchiladas:** Stir in a cup of sour cream into the cheddar sauce for an extra creamy and tangy flavor.
* **Black Bean Enchiladas:** Combine black beans, corn, and diced tomatoes with the ground beef for a southwestern-inspired filling.
* **Add Vegetables:** Add your favorite vegetables to the beef filling, such as corn, zucchini, or mushrooms.
* **Different Cheese:** Experiment with different cheeses, such as Monterey Jack, Pepper Jack, or a Mexican cheese blend.
## Serving Suggestions
These Creamy Cheddar Beef Enchiladas are a complete meal on their own, but they can also be served with a variety of side dishes.
* **Mexican Rice:** A classic pairing for enchiladas.
* **Refried Beans:** Another traditional side dish.
* **Guacamole and Chips:** A perfect appetizer or side.
* **Mexican Street Corn Salad:** A refreshing and flavorful salad.
* **Simple Salad:** A light and refreshing side to balance the richness of the enchiladas.
## Make-Ahead and Storage Instructions
### Make-Ahead
You can prepare the beef filling and creamy cheddar sauce ahead of time and store them separately in the refrigerator for up to 3 days. When you’re ready to assemble the enchiladas, simply warm the filling and sauce and proceed with the recipe.
You can also assemble the enchiladas ahead of time and store them, covered, in the refrigerator for up to 24 hours. When you’re ready to bake, simply preheat the oven and bake as directed. You may need to add a few minutes to the baking time if the enchiladas are cold from the refrigerator.
### Storage
Leftover Creamy Cheddar Beef Enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
### Freezing
To freeze enchiladas, assemble them as directed but do not bake. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator. Bake as directed, adding a few extra minutes to the baking time if needed.
## Nutritional Information (Approximate)
* Calories: 450-550 per enchilada (depending on portion size and ingredients)
* Protein: 25-35 grams
* Fat: 25-35 grams
* Carbohydrates: 30-40 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Creamy Cheddar Beef Enchiladas Recipe Card
**Creamy Cheddar Beef Enchiladas**
A comforting and flavorful dish featuring a rich, cheesy sauce and a hearty beef filling.
**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Total Time:** 1 hour
**Servings:** 6-8
**Ingredients:**
**Beef Filling:**
* 1 pound ground beef
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (15 ounce) can tomato sauce
* 1 (4 ounce) can diced green chilies, undrained
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* 2 tablespoons olive oil
**Creamy Cheddar Sauce:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* 1 (8 ounce) package cream cheese, softened
* 4 cups shredded cheddar cheese
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
**Assembly:**
* 10-12 flour tortillas (6-inch)
* Shredded cheddar cheese, for topping
* Optional toppings: sour cream, chopped green onions, diced tomatoes, black olives, cilantro
**Instructions:**
1. **Prepare the Beef Filling:** Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion, green bell pepper, and red bell pepper to the skillet with the browned beef. Cook until the vegetables are softened, about 5-7 minutes. Stir in the tomato sauce, diced green chilies (with their juice), chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
2. **Make the Creamy Cheddar Sauce:** In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce is smooth. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes. Reduce heat to low and stir in the softened cream cheese until it is completely melted and smooth. Remove the saucepan from the heat and stir in the shredded cheddar cheese, a handful at a time, until it is melted and the sauce is smooth and creamy. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed.
3. **Assemble the Enchiladas:** Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spoon about 1/3 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. Pour the creamy cheddar sauce evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle the remaining shredded cheddar cheese generously over the sauce.
4. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let the enchiladas rest for a few minutes before serving.
5. **Serve:** Top with your favorite toppings, such as sour cream, chopped green onions, diced tomatoes, black olives, and cilantro. Serve hot and enjoy!
**Notes:**
* Warm the tortillas before rolling to prevent cracking.
* Adjust the spice level to your liking.
* Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Enjoy!
## Final Thoughts
These Creamy Cheddar Beef Enchiladas are a guaranteed crowd-pleaser. The combination of the savory beef filling and the rich, cheesy sauce is simply irresistible. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this recipe is sure to become a staple in your kitchen. So gather your ingredients, preheat your oven, and get ready to enjoy a fiesta of flavors!
Enjoy cooking!