Weeknight Enchiladas Recipe
If you’re craving a flavorful, comforting meal that comes together quickly on a busy evening, this Weeknight Enchiladas Recipe is about to become your new best friend. It’s packed with rich, savory ground beef smothered in a tangy blend of tomato soup and enchilada sauce, all wrapped snugly in soft flour tortillas, then topped with gooey melted cheese. The beauty of this dish lies in its simplicity and heartiness — perfect for satisfying your family after a long day without a fuss in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and each one plays a crucial role in building the perfect balance of taste and texture for your enchiladas. From the savory beef to the melty cheese, everything combines to create that classic enchilada magic.
- Ground beef (1½ lb): The hearty protein base that brings richness and substance to your enchiladas.
- Dried minced onion (2 Tbsp, optional): Adds a subtle depth of flavor without the hassle of chopping fresh onions.
- Tomato soup (1 can, 10.5 oz): A surprising but essential ingredient that gives the sauce sweetness and creaminess.
- Mild enchilada sauce (1 can, 10 oz): This brings authentic enchilada flavor and a gentle kick of spice to the dish.
- Flour tortillas (8, 7-8 inch): Soft and flexible, perfect for wrapping all that savory goodness inside.
- Shredded cheddar cheese (2 cups): Or Monterey Jack, this cheese melts beautifully, creating that irresistible gooey topping.
How to Make Weeknight Enchiladas Recipe
Step 1: Brown the Beef
Begin by heating a large skillet over medium-high heat. Add the ground beef along with the dried minced onion if you’re using it. Cook, stirring and breaking the meat into crumbles, until it’s browned all over. Once cooked through, drain off any excess fat to keep the dish from feeling greasy but retain that rich flavor in the skillet.
Step 2: Mix the Sauces into the Meat
Pour in the can of tomato soup and the enchilada sauce directly into the skillet with the browned beef. Stir everything together until the mixture is smooth and well combined. This flavorful sauce will coat the tortillas perfectly, infusing every bite with warmth and comfort.
Step 3: Prepare the Tortillas
Spoon about a third of a cup of the meaty mixture onto each flour tortilla. Sprinkle each with a generous layer of shredded cheddar cheese—this creates that creamy inside that everyone loves. Then, roll up the tortillas tightly, sealing all the delicious filling inside.
Step 4: Arrange and Bake
Place the rolled tortillas seam side down in a 9×13-inch baking dish. Once all are snugly in place, pour the remaining meat and sauce mixture evenly over the top, letting it cascade around every rolled tortilla. Cover the dish with foil and slide it into your preheated 350ºF oven. Bake for 20 minutes to meld the flavors and heat through.
Step 5: Melt the Cheese Topping
After 20 minutes, remove the foil and sprinkle the remaining shredded cheese over the enchiladas. Return the pan to the oven and bake uncovered for another 5 minutes. This step gives you that irresistible melty, golden cheese finish that makes enchiladas truly special.
How to Serve Weeknight Enchiladas Recipe
Garnishes
To elevate your enchiladas and add fresh layers of flavor, top them with dollops of cool sour cream, chopped cilantro, sliced green onions, or a squeeze of fresh lime juice. These simple garnishes add brightness and a touch of color that complements the rich baking dish perfectly.
Side Dishes
Enchiladas already feel like a full meal, but pairing them with a crisp green salad or Mexican-style rice can round out the plate beautifully. Black beans or refried beans also make a hearty and satisfying side that melds nicely with the enchilada flavors.
Creative Ways to Present
For a fun twist, try assembling individual portions in small ramekins or baking dishes. You can also top each serving with avocado slices or chopped tomatoes for added texture and freshness. If you’re entertaining, serve with a festive salsa bar so everyone can add their favorite toppings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any enchiladas left over, simply cover them tightly with plastic wrap or transfer to an airtight container. They’ll keep well in the refrigerator for up to 3 days, and the flavors actually deepen, making the next meal just as delicious.
Freezing
This Weeknight Enchiladas Recipe freezes beautifully. Wrap the baked and cooled dish tightly with foil and plastic wrap, then store it in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350ºF oven until heated through, about 15-20 minutes. You can also microwave individual portions on medium heat, but reheating in the oven helps keep that wonderful melty texture intact.
FAQs
Can I make Weeknight Enchiladas Recipe vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, black beans, or a mix of roasted vegetables. The sauce and cheese remain just as delicious, providing all the comfort you want without meat.
What if I don’t have enchilada sauce?
You can make a quick substitute by combining tomato sauce with chili powder, cumin, garlic powder, and a pinch of salt. This won’t be as rich as store-bought sauce but still adds great flavor to your enchiladas.
Is it okay to use corn tortillas instead of flour?
Definitely! Corn tortillas are traditional in many enchilada recipes, but they can sometimes tear more easily. To soften them, warm the tortillas gently before filling and rolling.
Can I prepare this recipe in advance?
Yes, you can assemble the enchiladas a few hours ahead. Cover and refrigerate, then bake just before serving. This makes it a fantastic option for meal prep or when hosting gatherings.
What cheese works best for Weeknight Enchiladas Recipe?
Cheddar and Monterey Jack are classic choices because they melt beautifully and have mild, creamy flavors. Feel free to experiment with pepper jack for some added spice or a blend of cheeses to suit your taste.
Final Thoughts
There’s something truly satisfying about a dish that feels homemade yet comes together in under an hour, and this Weeknight Enchiladas Recipe hits that mark perfectly. It’s warm, cheesy, and bursting with flavor in every bite—just the kind of meal you want on a busy weeknight. Give it a try, and soon enough, you’ll find yourself making it again and again for friends and family to enjoy.
Print
Weeknight Enchiladas Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Weeknight Enchiladas are a quick and satisfying meal perfect for busy evenings. Ground beef is cooked with optional dried minced onion, then mixed with tomato soup and mild enchilada sauce for a flavorful filling. Flour tortillas are filled with the meat mixture and cheese, baked until bubbly and golden. Ready in just 35 minutes, this dish serves 4 and makes a comforting dinner the whole family will enjoy.
Ingredients
Main Ingredients
- 1½ lb ground beef
- 2 Tbsp dried minced onion (optional)
- 1 (10.5-oz) can tomato soup
- 1 (10-oz) can mild enchilada sauce
- 8 (7-8 inch) flour tortillas
- 2 cups shredded cheddar cheese (or Monterey Jack cheese)
Instructions
- Preheat Oven: Set your oven temperature to 350ºF to ensure it’s ready for baking the enchiladas.
- Cook Beef Mixture: In a large skillet over medium-high heat, cook the ground beef and dried minced onion (if using), stirring occasionally until the beef is thoroughly browned and crumbled. Drain any excess fat from the skillet, then return the meat to the pan. Stir in the tomato soup and mild enchilada sauce until well combined to create a rich filling.
- Assemble Enchiladas: Spread about one-third cup of the meat mixture evenly over each flour tortilla. Sprinkle each tortilla with approximately 1/4 cup of shredded cheese, then roll tightly. Place each rolled tortilla seam side down into a 9×13-inch baking dish, fitting them snugly side by side.
- Add Remaining Meat Mixture: Pour the remaining meat sauce evenly over the assembled tortillas in the baking pan, ensuring they are well coated.
- Bake Covered: Cover the pan with foil or a lid and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the enchiladas to heat through.
- Finish Baking with Cheese: Remove the cover and sprinkle the remaining shredded cheese over the top of the enchiladas. Bake uncovered for an additional 5 minutes, or until the cheese has melted and is slightly golden.
Notes
- For a spicier flavor, substitute mild enchilada sauce with medium or hot enchilada sauce.
- To make it vegetarian, replace ground beef with cooked black beans or sautéed vegetables.
- Use corn tortillas for a gluten-free option, but adjust baking time slightly as they may be more delicate.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
