These easy beef enchiladas that are filled with lean ground beef, fire-roasted green chiles, a Mexican cheese blend, and topped with enchilada sauce and more cheese. A quick, easy, and delicious dinner everyone will love.
Brown the lean ground beef on medium-high heat until no more pink is showing. Discard any unwanted liquid grease from the frying pan.
Then, scatter some of the browned ground beef across the middle of a tortilla.
Put some of the diced green chiles across the middle on top of the browned ground beef.
Sprinkle some of the Mexican cheese across the middle of the tortilla on top of the browned ground beef and diced green chiles. Save some of the Mexican cheese for later.
Spray a 9x13-inch baking dish and an 8x8-inch baking dish with cooking spray.
Fold the right side of the tortilla halfway over to cover the browned ground beef, diced green chiles, and cheese. Then fold the left side over the top of the right side. Place the folded tortilla in the baking dish folded side down.
Repeat the steps to fill the rest of the tortillas - a layer of browned ground beef, green chiles, and Mexican cheese. Then fold, then place in the baking dish. We made a total of ten tortillas. We placed six in the 9x13-inch baking dish, and four in the 8x8-inch baking dish.
Pour the red enchilada sauce over the top of the folded tortillas in both baking dishes.
Sprinkle the remaining Mexican cheese over the top of the enchiladas sauce in both dishes.
Sprinkle the cheddar cheese over the top of the Mexican cheese in both of the baking dishes.
Put both of the baking dishes in the oven. Bake at 350 degrees for 45 minutes until the cheese has melted and the enchiladas are hot.
Always keep an eye on the oven when baking anything.
You can make these beef enchiladas a couple of hours ahead of time or the night before.
Beef enchiladas can be served with Mexican rice and refried beans.