Name: 5 Ingredient Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1 cup chunky salsa; 1 (10-ounce) can red enchilada sauce; 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups); 8 (8-inch) flour tortillas (or corn tortillas if preferred)

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I absolutely love sharing this 5 Ingredient Beef Enchiladas Recipe with friends because it brings together bold flavors with incredible ease. It’s my go-to meal when I want something hearty and satisfying without spending hours in the kitchen. The rich, cheesy beef filling wrapped in warm tortillas and topped with tangy enchilada sauce hits all the right notes for me, making it a comforting classic I always return to.

Why You’ll Love This 5 Ingredient Beef Enchiladas Recipe

What I find irresistible about this 5 Ingredient Beef Enchiladas Recipe is the perfect balance of taste and simplicity. The savory ground beef cooked with vibrant salsa creates a juicy, flavorful filling, and then it’s all brought together by the slightly spicy, smoky red enchilada sauce. The melted four-cheese blend adds a creamy texture that makes each bite so indulgent. Honestly, the flavor profile feels like a celebration of Mexican comfort food without being overwhelming or complicated.

I also can’t overstate how easy this recipe is to put together. With just five main ingredients, it’s perfect for busy weeknights or when I want to impress guests with minimal stress. The prep is straightforward, and the baking time lets the sauce soak in and the cheese bubble up beautifully. I love serving this dish for family dinners or casual gatherings because it’s crowd-pleasing and easy to double or halve depending on how many you’re feeding. This recipe stands out to me because it never fails to deliver maximum flavor with minimum fuss.

Ingredients You’ll Need

The dish shows a white rectangular baking dish filled with rolled tortillas neatly lined up in a single layer, covered with a reddish sauce drizzled evenly across the tortillas. On top, there is a thick layer of shredded cheese in pale yellow and light orange colors, spread generously over the sauce. The texture of the tortillas is soft and smooth, and the sauce adds a glossy look. This setup sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this 5 Ingredient Beef Enchiladas Recipe plays an essential role, combining to give the dish its authentic flavor, satisfying texture, and vivid color. Keeping it simple keeps the focus on fresh, quality elements that let the dish shine.

Lean ground beef: I use a pound of this for the hearty, protein-packed base that browns up perfectly.
Chunky salsa: This adds freshness, a little bit of spice, and delicious seasoning to the beef mixture.
Red enchilada sauce: The star sauce that provides that classic tangy, smoky enchilada flavor throughout the dish.
Tortillas: I prefer flour tortillas for extra softness and easy rolling, but corn tortillas work wonderfully for a traditional touch.
Four cheese Mexican shred blend: The melty cheese combo adds richness and a golden crust on top that’s irresistible.

Directions

Step 1: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.

Step 2: Heat a large skillet over medium-high and brown the ground beef, breaking it apart as it cooks. Once fully cooked, drain any excess fat, then return the skillet to medium-low heat. Stir in the chunky salsa and cook for a couple more minutes until everything is heated through. Remove from heat and set aside.

Step 3: Pour about half of the enchilada sauce evenly into the bottom of your prepared baking dish; this creates a flavorful base layer that keeps the enchiladas moist during baking.

Step 4: Warm the tortillas according to package directions to make them pliable. Spoon about 1/4 cup of the beef mixture down the center of each tortilla, then top with roughly one heaping tablespoon of the shredded cheese. Roll each tortilla tightly and place them seam side down in the baking dish.

Step 5: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese evenly on top. Cover the dish tightly with aluminum foil.

Step 6: Bake the enchiladas in your preheated oven for 30 to 35 minutes, until the cheese is fully melted and bubbly. Remove the foil for the last 5 minutes if you want a slightly crispy cheese topping.

Servings and Timing

This comforting 5 Ingredient Beef Enchiladas Recipe serves 8 generous portions, making it perfect for families or gatherings. Prep time is about 15 minutes since the ingredients are simple and straightforward. Cooking time is roughly 35 minutes of baking plus a little time to brown the beef on the stovetop. Altogether, you’re looking at approximately 55 minutes from start to finish. There is no resting time needed, so you can serve these hot and fresh right from the oven.

How to Serve This 5 Ingredient Beef Enchiladas Recipe

The image shows two rolled tortillas covered with melted yellow and white cheese, placed side by side in a white rectangular baking dish. The tortillas have red sauce smudges visible underneath the cheese, especially near their ends. Cheese stretches from the lifted tortilla to the one still in the dish, showing its gooey texture. A woman's hand is holding a silver fork that lifts the tortillas slightly above the dish. In the background, there is a blurred view of a green leafy plant and an orange and purple food package on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this recipe, I love pairing it with a fresh, crisp side like a green salad tossed with lime and cilantro or a simple Mexican street corn salad for bright pops of flavor and texture contrast. Refried beans or Spanish rice also complement the enchiladas beautifully and can turn your meal into a true fiesta on the plate.

For garnishes, I like to sprinkle chopped fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt right before serving. A squeeze of lime juice adds a lively zest that balances the richness. Presentation-wise, arranging the enchiladas neatly side by side and serving with colorful bowls of salsa and sliced jalapeños makes everything inviting and festive.

To drink, I often opt for a cold Mexican lager or a margarita when entertaining, but a sparkling water with lime or a fruity iced tea works just as well for a family dinner. These enchiladas are best served warm out of the oven so the cheese is perfectly melty and the sauce is still luscious. I find plating each serving with a side or two makes for a satisfying and well-rounded meal everyone enjoys.

Variations

I love how versatile this 5 Ingredient Beef Enchiladas Recipe is. One of my favorite tweaks is swapping the ground beef for shredded chicken or turkey if I want a leaner protein option without sacrificing flavor. For vegetarians, using black beans or sautéed veggies like mushrooms, zucchini, and spinach makes a delightful filling that’s just as tasty.

For dietary modifications, I’ve made this gluten-free by choosing corn tortillas that are verified gluten-free and ensuring the sauces are free from gluten-containing ingredients. Making it vegan is also possible by swapping the beef for seasoned tofu or plant-based crumbles and using dairy-free cheese options that melt well.

To experiment with flavor, I sometimes stir in a bit of diced green chilies or chipotle powder to the beef mixture for extra heat. Cooking the enchiladas in a cast iron skillet before baking can add a nice crust on the bottom, giving a slightly different texture that’s delicious. The beauty of this recipe is that you can keep it simple or customize it to fit your mood and ingredients on hand.

Storage and Reheating

Storing Leftovers

I always store leftover enchiladas in an airtight container in the refrigerator. They stay good for 3 to 4 days this way. Using glass containers with lids is ideal because they keep the flavors fresh and can go straight from fridge to oven or microwave.

Freezing

This recipe freezes wonderfully, which makes it a great make-ahead meal. To freeze, I tightly wrap the entire baking dish with two layers of plastic wrap and a layer of aluminum foil or transfer portions into freezer-safe containers. Frozen enchiladas can last up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge before reheating for best results.

Reheating

For reheating, I prefer using the oven at 350°F, covered loosely with foil to prevent drying out, for about 15 to 20 minutes until heated through. If you’re short on time, the microwave works too, but I recommend covering with a damp paper towel to retain moisture and warming in 1-minute intervals to avoid rubbery tortillas. Avoid reheating at too high a temperature or uncovered, as that can dry out the filling and toughen the tortillas.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are more traditional for enchiladas and give a nice, slightly firmer texture. Just be sure to warm them well before rolling to prevent cracking. I find that warming them in a damp towel in the microwave or lightly frying helps keep them pliable.

What if I don’t have red enchilada sauce on hand?

If you can’t find red enchilada sauce, you can substitute with a good-quality store-bought enchilada sauce or even a mild salsa mixed with some chili powder and tomato sauce as a quick alternative. Just adjust the seasoning to taste, and you’ll still get plenty of flavor.

Can I prepare this recipe ahead of time?

Yes! You can assemble the enchiladas a few hours in advance and keep them covered in the fridge until you’re ready to bake. This makes it a perfect dish for entertaining since you can save time on the day of. Just add a few extra minutes to the baking time if baking straight from cold.

How can I make this recipe spicier?

To amp up the heat, I suggest adding diced jalapeños or a teaspoon of chipotle peppers in adobo sauce to the beef mixture. You can also sprinkle crushed red pepper flakes over the top before baking or serve with a spicy hot sauce on the side.

What side dishes go best with these enchiladas?

I love classic sides like Mexican rice, refried beans, or simple charro beans. Fresh sides like guacamole, pico de gallo, or a lime-dressed cabbage slaw add brightness and texture that balance the cheesy richness of the enchiladas perfectly.

Conclusion

If you’re craving a delicious, no-fuss meal that never disappoints, I wholeheartedly encourage you to try this 5 Ingredient Beef Enchiladas Recipe. It’s a heartfelt, flavorful dish that feels like a warm hug on a plate and one I always enjoy making and sharing. With just a handful of ingredients and straightforward steps, it’s an easy way to bring a slice of Mexican comfort food magic into your kitchen anytime.