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Overhead view of easy ground beef enchiladas in a baking dish.

Easy Beef Enchiladas

These easy enchiladas prepared with a cheesy seasoned ground beef mixture come together quickly and easily for a dinner the whole family will love!
Prep Time 10 minutes
Cook Time 25 minutes
Browning beef and heating tortillas 9 minutes
Total Time 44 minutes
Servings 4


  • 1 ½ pounds lean ground beef
  • ¾ cup diced white onion
  • 1 (1 ounce) package taco seasoning or 2 tablespoons homemade
  • 1 (19 ounce) can red enchilada sauce divided
  • 1 (4 ½ ounce) can diced green chiles drained
  • 8 ounces colby jack cheese shredded, divided
  • 8 (8 inch) flour tortillas
  • Your favorite toppings


  • Preheat your oven to 350 degrees F.  Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • Cook ground beef and onion in a large skillet over medium high heat until beef is browned, cooked through and no longer pink (about 8 minutes). Crumble beef while it is cooking with a wooden spoon. Drain off fat.
  • Return skillet with beef and onion to heat and reduce to medium low. Add taco seasoning, HALF of the enchilada sauce and green chiles. Stir to combine. Add HALF of the shredded cheese and stir until melted and combined. Remove from heat.
  • Wrap the stack of 8 tortillas in dampened paper towels and microwave for 1 minute.*
  • Evenly distribute beef mixture down the center of each tortilla.  Wrap tortillas tightly and place seam-side down into prepared baking dish.
  • Pour the remaining half of the enchilada sauce over the tortillas, then sprinkle with the remaining shredded cheese.
  • Bake (uncovered) for 20 to 25 minutes, or until cheese is melted and sauce is bubbling around the edges of dish.
  • Top with desired toppings.


  • *Microwaving tortillas is not technically required but there are less chances of the tortillas tearing if they are heated.
  • I use mild green chiles - feel free to use hot if you prefer more heat, or they can be omitted entirely.
  • Cheddar jack cheese can be substituted for colby jack.