Loaded Beef Enchiladas With Cheese Sauce

WANT TO SAVE THIS RECIPE?

Golden, bubbling cheese. Rich, spiced beef. Soft tortillas filled to the brim and baked to perfection. These Loaded Beef Enchiladas With Cheese Sauce are the kind of comfort food that warms you from the inside out. The combination of tender beef, savory spices, and melty cheese smothered in a velvety cheese sauce delivers a satisfying bite every single time.

Perfect for family dinners or casual gatherings, this dish is easy to prepare yet impressive enough to serve guests. It’s hearty, flavorful, and the ultimate crowd-pleaser. Serve it up with a dollop of sour cream, a squeeze of lime, and fresh cilantro, and you’ve got yourself a fiesta-worthy dinner that everyone will crave again and again.

Why You’ll Love This Loaded Beef Enchiladas With Cheese Sauce

• It’s a one-dish wonder packed with flavor and texture.
• Great for meal prep or leftovers—it reheats beautifully.
• Fully customizable with toppings and sides.
• Melty, cheesy, meaty deliciousness that satisfies every comfort food craving.

Preparation Phase & Tools to Use

To make these enchiladas effortless and enjoyable, you’ll want a few key tools on hand:

• Large Skillet: For browning the beef and cooking the filling. Nonstick or cast iron works best for even heat.
• Mixing Bowl: To combine the cooked beef with spices, sauce, and other fillings.
• 9×13 Baking Dish: Essential for layering and baking the enchiladas evenly.
• Ladle or Spoon: Helps evenly distribute the cheese sauce.
• Foil: To tent the dish while baking and prevent over-browning.

Each of these tools contributes to a smooth cooking process and ensures your enchiladas bake up bubbly and beautiful.

Preparation Tips

Use freshly grated cheese for the best melt and flavor—pre-shredded cheese contains anti-caking agents that don’t melt as smoothly. Lightly warm the tortillas before rolling to make them pliable and prevent cracking. When making the beef filling, let it simmer briefly with spices so the flavors develop deeply. And finally, don’t overstuff your tortillas; a balanced filling means neater rolls and better texture in every bite.

---

Ingredients for this Loaded Beef Enchiladas With Cheese Sauce

For the Beef Filling:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1/4 cup beef broth
• 1/2 cup canned green chilies (optional)
• 1/2 cup black beans (optional for added fiber and texture)

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (whole milk preferred)
• 2 cups shredded cheddar cheese (freshly grated)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Assembly:

• 8-10 flour tortillas (8-inch size)
• 1 cup shredded Monterey Jack or cheddar cheese (for topping)
• Fresh cilantro, chopped (for garnish)
• Sour cream, lime wedges, chopped red chili or jalapeño (for serving, optional)

---

Step 1: Prepare the Beef Filling

Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 3-4 minutes. Add garlic and cook another 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat. Stir in chili powder, cumin, paprika, salt, pepper, tomato sauce, and beef broth. Simmer for 5-7 minutes until slightly thickened. Add green chilies and black beans if using. Remove from heat.

Step 2: Make the Cheese Sauce

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly to prevent lumps. Cook until thickened, about 5 minutes. Remove from heat and stir in shredded cheese, garlic powder, salt, and pepper until smooth and creamy.

Step 3: Warm the Tortillas

Wrap the tortillas in foil or a damp paper towel and warm them in the microwave for about 30 seconds or in a low oven for 5-10 minutes. This makes them soft and easy to roll.

Step 4: Fill and Roll

Spoon a portion of the beef mixture into each tortilla and roll tightly. Place them seam-side down in a greased 9×13-inch baking dish. Repeat until the dish is full.

Step 5: Pour the Cheese Sauce

Pour the cheese sauce evenly over the enchiladas, making sure they are fully covered. Use a spoon or spatula to spread it into the corners.

Step 6: Add Toppings and Bake

Sprinkle the reserved shredded cheese over the top. Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Step 7: Garnish and Serve

Remove from oven and let sit for 5 minutes. Garnish with chopped cilantro, a dollop of sour cream, and sliced chili or jalapeños. Serve with lime wedges on the side for a zesty finish.

---

Notes

For maximum flavor, prepare the beef filling a day in advance to allow the spices to deepen overnight. The cheese sauce can also be made ahead and gently reheated with a splash of milk. If you’re short on time, use store-bought enchilada sauce instead of homemade cheese sauce, but the rich homemade version is worth the effort. You can also swap beef for ground turkey or even a plant-based alternative for a lighter or vegetarian version.

---

Watch Out for These Mistakes While Cooking

• Overfilling the tortillas: This makes them harder to roll and more likely to burst open.
• Skipping the tortilla warming step: Cold tortillas crack easily when rolled.
• Using pre-shredded cheese: It doesn’t melt as well due to anti-caking agents.
• Not draining the beef fat: Too much grease can make the dish soggy.
• Baking uncovered too early: The cheese topping can brown too quickly. Always bake covered for the first portion.

---

Storage Instructions

Let the enchiladas cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For freezing, place the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Reheat covered in the oven at 350°F (175°C) until warmed through. For a quick reheat, microwave individual portions for 2-3 minutes.

---

Estimated Nutrition (per serving, based on 8 servings)

• Calories: 520
• Protein: 29g
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 4g
• Fat: 31g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0.5g
• Cholesterol: 90mg
• Sodium: 720mg

---

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Yes! Assemble them fully and refrigerate up to 24 hours in advance. Add 5-10 extra minutes to the baking time if cooking straight from the fridge.

Can I freeze them before baking?

Absolutely. Assemble, cover, and freeze. When ready to bake, thaw overnight in the fridge or bake from frozen (add 20–25 minutes to the cook time).

What other meats can I use?

Ground turkey, shredded chicken, pulled pork, or even crumbled tofu for a vegetarian twist.

Can I make it spicy?

Yes! Add diced jalapeños, hot sauce to the beef mix, or use pepper jack cheese on top.

What sides go well with this dish?

Mexican rice, black beans, corn salad, or a simple green salad work great.

Can I make this gluten-free?

Use corn tortillas and a gluten-free flour for the cheese sauce roux.

Why is my cheese sauce grainy?

The cheese may have been added to a sauce that was too hot. Always remove from heat before stirring in cheese.

How do I keep the enchiladas from getting soggy?

Don’t overload them with sauce before baking and drain excess grease from the beef filling.

---

Conclusion

Loaded Beef Enchiladas With Cheese Sauce are the kind of soul-satisfying dish that transforms a regular dinner into something memorable. From the richly seasoned beef to the silky, homemade cheese sauce, every layer brings bold flavor and comfort. With smart prep, a few pro tips, and your favorite toppings, these enchiladas might just become your new go-to recipe for any occasion. Serve them hot, gooey, and golden—they’ll never disappoint.

---

Print