cheesy enchiladas with tomato ans scallion
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Cheesy Beef Enchiladas

Perfectly seasoned cheesy beef enchiladas rolled in corn tortillas covered in a rich red enchilada sauce topped with mounds of cheese.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Hispanic, Mexican
Keyword: beef, cheese, easy, enchilada
Servings: 6 people
Calories: 665.42kcal
Author: Ty


  • 1/2 lb ground beef
  • 15 oz can black beans rinsed and drained
  • 1 c sweet corn kernels
  • 1 c yellow onion
  • 1 tbsp garlic minced
  • 1 1/2 c enchilada sauce recipe
  • 8 oz Monterey Jack cheese
  • 1 beef bouillon cube crumbled
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 3/4 tsp kosher salt
  • bunch scallions sliced
  • 1 diced plum tomato optional
  • sour cream to serve optional
  • 18 corn tortillas
  • 2 tbsp canola oil


  • Preheat oven to 400. In a skillet heat 1 tbsp of canola oil. Add the ground beef, spices, and bouillon cube. Cook until mostly brown then add the garlic and onions. Allow it to fully brown before adding the black beans and corn. Stir well without mashing the beans then add 3/4 cup of water and let it simmer for 5-6 minutes.
  • On a griddle heat remaining oil and warm tortillas on both sides until pliable. Assemble enchiladas by filling each shell with about 2 tbsp of filling and rolling them into flute shapes.
  • Line a baking dish with a small amount of enchilada sauce before adding the filled tortillas. Cover with 1 1/2 cups or more of the enchilada sauce and cheese. Bake for 10-15 minutes or until the cheese is melty. Remove from the oven and top with scallions, tomatoes, and sour cream as desired.


Calories: 665.42kcal | Carbohydrates: 61.72g | Protein: 27.21g | Fat: 36.52g | Saturated Fat: 11.78g | Cholesterol: 60.59mg | Sodium: 2191mg | Potassium: 802.88mg | Fiber: 13.12g | Sugar: 6.26g | Vitamin A: 1263.26IU | Vitamin C: 12.46mg | Calcium: 415.26mg | Iron: 4.93mg