5 Ingredient Beef Enchiladas
These 5 Ingredient Beef Enchiladas are the perfect example of how simplicity can still deliver bold, satisfying flavor. With just a handful of pantry staples—lean ground beef, salsa, red enchilada sauce, tortillas, and cheese—you can create a comforting, family-style meal that tastes like it took hours to make.
The salsa-infused beef provides a rich, savory filling, while the enchilada sauce and melted cheese create a bubbling, saucy blanket over each rolled tortilla.
It’s an easy, weeknight-friendly dish that doesn’t sacrifice depth or heartiness—perfect for busy evenings, last-minute dinners, or when you need a meal that feels like home.
Why People Will Love The 5 Ingredient Beef Enchiladas:
Effortless and Accessible:
With only five common ingredients, this recipe removes the barriers of complicated cooking—perfect for busy weeknights, beginners, or anyone seeking comfort food without stress.
Rich, Familiar Flavors:
The combination of seasoned ground beef, zesty salsa, and tangy red enchilada sauce taps into the deep, savory flavors of Tex-Mex cuisine that many people find nostalgic and crave-worthy.
Customizable Comfort:
This dish is endlessly adaptable—spice it up, make it creamy, swap proteins, or add beans. It offers a versatile base that suits individual tastes while remaining delicious in its simplest form.
Crowd-Pleaser for All Ages:
These enchiladas strike a perfect balance of flavor and texture—mild enough for kids, satisfying enough for adults, and appealing to even picky eaters.
Cheesy, Saucy Satisfaction:
With a generous layer of melty cheese and a bath of savory sauce, this dish checks every box for comfort food—it’s gooey, rich, and deeply satisfying with every bite.
Key Ingredients:
Lean Ground Beef:
This is the heart of the dish—savory, protein-packed, and deeply satisfying. It brings richness to the filling while remaining versatile enough to carry bold flavors like salsa and enchilada sauce.
Chunky Salsa:
More than just a shortcut, salsa adds layers of tomato brightness, spice, and texture. It infuses the beef with a kick of acidity and helps the filling stay moist and flavorful.
Red Enchilada Sauce:
A deeply spiced tomato-based sauce that wraps the enchiladas in smoky warmth. It soaks into the tortillas while baking, creating a saucy, savory exterior that binds the whole dish together.
Flour Tortillas:
Soft and pliable, flour tortillas hold the filling well and absorb flavor as they bake. While corn tortillas are traditional, flour ones offer a comforting, tender bite that many home cooks prefer.
Mexican Shredded Cheese Blend:
A mix of cheddar, Monterey Jack, queso quesadilla, and asadero cheese gives the dish melty, gooey richness with just the right balance of sharpness and creaminess.
Expert Tips:
Brown the Beef Properly for Maximum Flavor
Don’t just cook the beef until it’s no longer pink—let it brown and caramelize slightly. This Maillard reaction deepens the umami notes and creates a richer, more flavorful filling.
Reduce Moisture for a Better Bake
After adding salsa to the meat, simmer off excess liquid before assembling. This keeps the tortillas from becoming soggy during baking and helps the filling stay compact and satisfying.
Warm the Tortillas Right
Warm tortillas not just for flexibility, but to prevent tearing and ensure even rolling. Wrap them in a damp paper towel and microwave for 30 seconds, or toast briefly on a dry skillet for added flavor.
Layer Cheese for Creaminess and Visual Appeal
Mixing a small portion of cheese into the filling adds creaminess inside each enchilada. Reserve the rest for topping to create a melted, golden layer that finishes the dish with indulgent texture.
Bake Covered, Then Uncover to Finish
Baking the dish covered keeps moisture in and helps the sauce absorb into the tortillas. Uncover for the last 5–10 minutes of baking to lightly brown the cheese and achieve that perfect bubbling top.
5 Ingredient Beef Enchiladas
Ingredients
– 1 pound lean ground beef
– 1 cup chunky salsa
– 1 (10-ounce) can red enchilada sauce
– 8 (8-inch) tortillas (We much prefer flour torillas in this recipe, but corn are more traditional.)
– 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
Cook the beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Once fully browned, drain excess fat and reduce heat to medium-low.
Add salsa: Stir the salsa into the beef and cook for 2–3 minutes, until heated through. Remove the skillet from the heat.
Assemble the base: Pour half of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
Fill the tortillas: Warm tortillas as instructed on the package to make them more pliable. Spoon about ¼ cup of the beef mixture down the center of each tortilla. Sprinkle 1 heaping tablespoon of cheese over the filling.
Roll and arrange: Roll each tortilla tightly and place seam side down in the baking dish.
Top and bake: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese. Cover the dish tightly with foil.
Bake for 30 to 35 minutes, until the cheese is melted and bubbly. Let cool for a few minutes before serving.
Important Notes When Making 5 Ingredient Beef Enchiladas:
Ingredient Quality Makes a Big Difference
With only five ingredients, each one carries significant weight. Using a high-quality enchilada sauce and a flavorful salsa will drastically elevate the final flavor. Avoid bland or overly watery options, as they can lead to a flat or soggy dish.
Tortilla Choice Affects Texture and Tradition
Flour tortillas are more forgiving and easy to roll, giving the dish a soft, pillowy texture. However, if you prefer a more traditional, slightly chewy bite, you can use lightly fried corn tortillas—just warm them well to prevent cracking.
Cheese Isn’t Just a Topping—It’s a Binder
Sprinkling cheese inside each enchilada adds creaminess and helps hold the filling together. It also creates a rich contrast to the bright salsa and tangy enchilada sauce.
Assembly Order Matters
Always spread a layer of enchilada sauce on the bottom of the baking dish before placing the rolled tortillas. This prevents sticking and infuses the bottom layer with flavor as it bakes.
Let It Rest Before Serving
After baking, give the enchiladas 5–10 minutes to rest before serving. This allows the sauce to settle, the cheese to firm up slightly, and the layers to hold together better for cleaner slices and richer bites.
How To Enjoy 5 Ingredient Beef Enchiladas After Cooking:
How to Serve
Let the enchiladas rest for 5–10 minutes after baking. This allows the sauce to thicken slightly and the cheese to set, making it easier to plate cleanly.
Use a wide spatula to lift each enchilada gently—flour tortillas may be soft after baking and can tear if rushed.
Toppings to Elevate Each Serving
Enhance both flavor and texture with these optional garnishes:
Sour cream or Greek yogurt for tang and creaminess
Chopped cilantro or green onions for freshness
Sliced avocado or guacamole for richness
Lime wedges for a burst of acidity
Pickled jalapeños or hot sauce for extra heat
Crumbled cotija or queso fresco for a salty finish
Perfect Pairings
Side dishes: Mexican rice, refried beans, corn salad, or a simple lettuce and tomato salad
Drinks: Cold Mexican lager, hibiscus agua fresca, sparkling lime soda, or a citrusy margarita
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep enchiladas in a single layer if possible to preserve their structure.
Reheating Instructions
Oven: Preheat to 350°F. Cover enchiladas with foil and bake for 15–20 minutes until warmed through.
Microwave: Place a serving on a plate, cover with a damp paper towel, and microwave on medium power for 1½–2 minutes.
Add a spoonful of extra enchilada sauce if needed to restore moisture.
Freezing Tips
Assemble but do not bake if you plan to freeze. Wrap tightly with plastic wrap and foil.
Label with date and freeze for up to 2 months.
Bake from frozen at 350°F, covered, for 45–50 minutes or until heated through and bubbly.
Creative Ways to Use Leftovers
Enchilada-stuffed peppers: Chop and stuff leftovers into halved bell peppers, top with cheese, and re-bake.
Enchilada bowls: Serve leftovers over rice or quinoa with fresh toppings.
Tex-Mex breakfast: Top a leftover enchilada with a fried egg and hot sauce for a savory breakfast twist.
Nutrition Information:
Based on 1 serving (1 enchilada) out of 8 total servings:
Calories: 315 kcal | Total Fat: 17.2 g | Saturated Fat: 8.1 g | Monounsaturated Fat: 6.3 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 58 mg | Sodium: 580–700 mg (depending on salsa and sauce used) | Total Carbohydrates: 21.5 g | Dietary Fiber: 2.2 g | Sugars: 3.3 g | Protein: 21.7 g
Frequently Asked Questions:
Can I make these enchiladas ahead of time?
Yes. You can fully assemble the enchiladas up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, bring to room temperature for about 20 minutes and bake as directed. This makes them perfect for meal prep or entertaining.
Can I freeze these enchiladas?
Absolutely. Assemble the enchiladas but don’t bake them yet. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to eat, bake from frozen at 350°F for 45–50 minutes, or until heated through and bubbly.
What’s the best salsa to use in the filling?
Use a chunky salsa with bold flavor and moderate moisture—too watery, and the filling may get soggy. Look for one with roasted tomatoes or fire-roasted peppers for added depth. You can also use homemade salsa for a fresher taste.
Can I make this recipe with ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well and makes a leaner alternative. You may want to add a splash of olive oil or extra spices to enhance flavor, since these proteins are milder than beef.
What’s the difference between using flour and corn tortillas?
Flour tortillas are softer, more pliable, and easy to roll, making them beginner-friendly. Corn tortillas are traditional for enchiladas and add a slightly nutty, toasted flavor but can be more delicate—warm them thoroughly to avoid tearing.
Do I need to drain the fat after browning the beef?
Yes, especially if you’re using anything other than very lean ground beef. Draining the excess fat prevents the filling from becoming greasy and helps the enchiladas bake up clean and flavorful without oil pooling in the dish.
Should I warm the tortillas before filling and rolling?
Absolutely. Warming the tortillas makes them more flexible and less likely to crack when rolling. Wrap them in a damp paper towel and microwave for 30 seconds, or heat them in a dry skillet until just pliable.
How do I avoid soggy enchiladas?
To prevent sogginess, don’t overfill the tortillas or use salsa with too much liquid. Let the beef and salsa mixture cook down slightly before filling. Also, bake uncovered for the last few minutes to help the cheese crisp slightly.
Can I assemble the enchiladas directly in the dish I’m baking them in?
Yes, but it’s easier to assemble on a flat surface first, then transfer each rolled enchilada seam-side down into the sauced baking dish. This method keeps things neater and helps ensure even spacing and alignment.
Should the cheese go inside the enchiladas or just on top?
Both! Putting a little cheese inside each tortilla adds creaminess and cohesion to the filling. Topping with the rest creates a melted, golden finish that seals in flavor and makes the dish visually irresistible.